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1 


















THE 


BOSTON COOKING-SCHOOL 

COOK BOOK. 


BY 

FANNIE MERRITT FARMER, 


Of Miss Farmer's School of Cookery. 

AUTHOR OF “CHAFING-DISH POSSIBILITIES,” AND “FOOD AND COOKERY 
FOR THE SICK AND CONVALESCENT.” 


« 




REVISED, 

WITH AN APPENDIX OF THREE HUNDRED RECIPES, 
AND AN ADDENDA OK ONE HUNDRED RECIPES. 


BOSTON: 

LITTLE, BROWN, AND COMPANY. 

1905. 



{ N u / |9 

| COP.Vr!(Jii. 

\Oltrr. ttf, 

$ CL SS XXc. Nu 

/C 2 (? 2 / 

} OO PV b- 


Copyright , 2S36, 1000 , 2002, 20ft?, 20ft?, 200^, 
By Fannie Merritt Farmer. 


• • • 
• • 
« • « 
• - * 


SJmbcrsitg ^rcss: 

John Wilson & Son, U. S. A. 


V 



TO 

MRS. WILLIAM B. SEWALL, 

IPresftcnt of tijc Boston <£o0fcmg«£ci)ool, 

IN APPRECIATION OF HER HELPFUL ENCOURAGEMENT ANE 
UNTIRING EFFORTS IN PROMOTING THE WORK OF 
SCIENTIFIC COOKERY, WHICH MEANS THE 
ELEVATION OF THE HUMAN RACE, 

THIS BOOK IS AFFECTIONATELY DEDICATED 


By the Author. 








































































































Cookery means the knowledge of Medea and of Circe 
and of Helen and of the Queen of Sheba. It means the 
knowledge of all herbs and fruits and balms and spices , and 
all that is healing and sweet in the fields and groves and 
savory in meats . It means carefulness and inventiveness 
and willingness and readiness of appliances. It means the 
economy of your grandmothers and the science of the modern 
chemist; it means much testing and no wasting; it means 
English thoroughness and French art and Arabian hospi¬ 
tality ; and\ in fine 3 it means that you are to be perfectly and 
always ladies — loaf givers . — Ruskin. 








PREFACE. 


“ But for life the universe were nothing; and all 
that has life requires nourishment.’* 

With the progress of knowledge the needs of the 
human body have not been forgotten. During the last 
decade much time has been given by scientists to the 
study of foods and their dietetic value, and it is a 
subject which rightfully should demand much con¬ 
sideration from all. I certainly feel that the time is 
not far distant when a knowledge of the principles of 
diet will be an essential part of one’s education. Then 
mankind will eat to live, will be able to do better 
mental and physical work, and disease will be less 
frequent. 

At the earnest solicitation of educators, pupils, and 
friends, I have been urged to prepare this book, and I 
trust it may be a help to many who need its aid. It 
is my wish that it may not only be looked upon as a 
compilation of tried and tested recipes, but that it may 
awaken an interest through its condensed scientific 
knowledge which will lead to deeper thought and 
broader study of what to eat. 


F. M. F. 





















































































































TABLE OF CONTENTS 


♦ 



CHAPTER I. 


Food . 



1 


Page 

Page 

F ood . 


Milk for the Sick . 

11 

Correct Proportions of Food 

. . 2 

Butter . 

11 

Water . 


Cheese . 

12 

Salts . 


Fruits . 

13 

Starch. 


Vegetable Acids, and where 


Sugar . 


found. 

14 

Cum Pectose and Cellulose 

. . 8 

Condiments. 

14 

Fats and Oils ..... 


Flavoring Extracts. 

16 

Milk . 





CHAPTER IT. 


Cookery . 



17 

Fire . 


I Tow to Measure . 

27 

How to Build a Fire . . 

. . 19 

How to Combine Ingredients 

29 

Ways of Cooking . . . 

. . 21 

Ways of Preserving . 


Various Ways of Preparing 

Food 

Table of Measures and Weights 

32 

for Cooking .... 


Time Tables for Cooking . . . 

32 

How to Bone a Bird . . 

. . 27 




CHAPTER III. 


Beverages 


Tea.36 

How to Make Tea.38 

Five o’clock Tea.38 

Russian Tea.38 

Iced Tea.38 

Coffee.38 

Filtered Coffee.41 

Boiled Coffee.41 


After-Dinner Coffee (Black Cof¬ 
fee, or Cafe Noir) .... 43 




Kola. 


Cocoa and Chocolate 

.... 43 

Cocoa shells . . . 


Cracked Cocoa . . 


Breakfast Cocoa . . 

.... 45 

Reception Cocoa . . 


Brandy Cocoa . . 


Chocolate I. ... 

.... 45 

Chocolate II. . . . 

.... 45 

Chocolate III.. . . 

.... 46 







































X 


TABLE OF CONTENTS 


Fruit Drinks...46 


Fage 

Lemonade.46 

Pineapple Lemonade .... 46 

Orangeade.46 

Mint Julep.46 

Claret Punch.47 



Page 



Fruit Punch II. 

. . 47 

Ginger Punch .... 

. . 47 

Unfermented Grape Juice . 

. . 48 

Claret and Sauterne Cups . 

. . 48 


CHAPTER IV. 

Bread and Bread Making. 49 


Yeast. 



52 

French Rusks. 


64 

Bread Making .... 



53 

Rusks (Zwieback) . . . 


64 

Baking of Bread .... 



55 

German Coffee Bread . . 


64 

Care of Bread after Baking 



55 

Coffee Cakes (Brioche) . . 


65 

Water Bread. 



57 

Buns. 


65 

Milk and Water Bread 



58 

Hot Cross Buns .... 


66 

Entire Wheat Bread . . 



58 

Raised Muffins .... 


66 

Entire Wheat and Flour Bread 


59 

Grilled Muffins .... 


66 

Graham Bread .... 



59 

Raised Oatmeal Muffins . 


67 

Third Bread. 



59 

Squash Biscuits .... 


67 

Quaker Oats Bread . . . 



59 

Dry Toast. 


67 

Rye Bread. 



60 

Water Toast. 


67 

Boston Brown Bread . . 



60 

Milk Toast I. 


68 

Indian Bread. 



61 

Milk Toast II. 


68 

Steamed Graham Bread . 



61 

Brown Bread Milk Toast . 


68 

Parker House Rolls . . . 



61 

Cream Toast. 


68 

Salad or Dinner Rolls . . 



62 

Tomato Cream Toast . . 


68 

Sticks . 



62 

German Toast .... 


69 

Swedish Rolls .... 



62 

Brewis . 



Sweet French Rolls . . . 



63 

Bread for Garnishing . . 


69 

Luncheon Rolls .... 




Uses for Stale Bread . . 


69 


CHAP 

TER V. 



Biscuits, Breakfast 

Cakes, 

and Shortcakes . . 

• 

70 

Batters, Sponges, and 

Dou< 



70 

Baking Powder Biscuit I. 

• 

• 

70 

Rice Muffins. 


73 

Baking Powder Biscuit 11. 

• 

• 

71 

Oatmeal Muffins .... 


73 

Emergency Biscuit . . . 

• 

• 

71 

Quaker Muffins .... 

• •/ 

73 

Fruit Rolls (Pin Wheel Biscuit.) 

71 

Graham Muffins I. . . . 


74 

One Egg Muffins I. . . . 



71 

Graham Muffins II. . . . 


74 

One Egg Muffins II. . . 

m 

• 

72 

Rye Muffins I . 


74 

Twin Mountain Muffins . 

. 

• 

72 

Rve Muffins II. . . . 


74 

Queen of Muffins . . . 

• 

• 

72 

Corn Meal Gems .... 


74 

Berry Muffins I . 



72 

Berkshire Muffins . . . 


75 

Berry Muffins II. . . . 



73 

Golden Corn Cake . . . 


75 

















































TABLE OF CONTENTS 


xi 


Page 

Corn Cake (Sweetened with Mo- 

1 asses) .. 75 

White Corn Cake. 75 

Susie’s Spider Corn Cake ... 70 
Pop-overs. 7 c 


Graham Pop-overs 
Breakfast Puffs . 
Fudges .... 
Maryland Biscuit 


Griddle Cakes . 


Page 
. 76 
. 76 
. 77 
. 77 


. 77 


Sour Milk Griddle Cakes ... 77 
Sweet Milk Griddle Cakes . . 77 
Entire Wheat Griddle Cakes . 78 
Corn Griddle Cakes .... 78 

Rice Griddle Cakes 1 .78 

Rice Griddle Cakes II. ... 78 
Bread Griddle Cakes .... 79 

Buckwheat Cakes. 79 

Waffles. 79 

Rice Waffles.80 

Virginia Waffles.80 


Raised Waffles.80 

Fried Drop Cakes.81 

Rye Drop Cakes.81 

Doughnuts 1 .81 

Doughnuts II.82 

Raised Doughnuts.82 

Crullers.83 

Strawberry Short Cake I. . . 83 

Strawberry Short Cake II. . . 83 


Rich Strawberry Short Cake . 84 
Fruit Short Cake.84 


CHAPTER VI. 


Cereals 


85 


Table Showing Composition . . 

Table for Cooking Cereals . . 

Oatmeal Mush with Apples . . 

Cereal with Fruit. 

Fried Mushes . .. 

Fried Corn Meal Mush, or Fried 

Hominy. 

Boiled Rice. 

Steamed Rice. 

Rice with Cheese. 

Rice a la Riston. 


85 

87 

87 

87 

88 

88 

88 

88 

89 

89 


Turkish Pilaf I. 

Turkish Pilaf II. 

Boiled Macaroni. 

Macaroni with White Sauce . . 

Baked Macaroni. 

Baked Macaroni with Cheese 
Macaroni with Tomato Sauce 
Macaroni, Italian Style . . . 

Macaroni a la Milanaise . . . 
Spaghetti. 


89 

90 
90 
90 
90 

90 

91 
91 
91 
91 


Eggs 


CHAPTER VII. 


92 


Composition.92 

Boiled Eggs.93 

Dropped Eggs (Poached) . . 93 

Eggs a la Finnoise.94 

Eggs a la Suisse.94 

Baked or Shirred Eggs ... 94 

Scrambled Eggs.95 

Scrambled Eggs with Tomato 
Sauce. . 95 


Scrambled Eggs with Anchovy 

Toast . 95 

Eggs a la Buckingham ... 95 

Buttered Eggs.95 

Buttered Eggs with Tomatoes . 96 

Fried Eggs.96 

Eggs a la Goldenrod .... 96 

Eggs au Gratia.96 

Eggs in Batter.96 






































Xll 


TABLE OF CONTENTS, 



Page 


Pagih 

Curried Eggs. 

07 

Oyster Omelet ..... 

. 09 

Scalloped Eggs. 

07 

Orange Omelet . 

. 0 !) 

Stuffed Eggs in a Nest . . . 

07 

Jelly Omelet . 

. 00 

Egg Farci . 

07 

Bread Omelet . 

. 09 

Omelets . 


French Omelet . 

. 100 

Plain Omelet. 

OS 

Spanish Omelet .... 

. 100 

To Fold and Turn an Omelet . 

08 

Omelet liich . 

. 100 

Omelet with Meat or Vegetables 

00 



CHAPTER VIII. 



Soups . 




101 

Soup Making .... 


102 

How to Bind Soups . . . • 

105 

ITow to Clear Soup Stock 

• • 

105 



Soups with Meat Stock 



106 

Brown Soup Stock . . 


106 

Imperial Soup. 

112 

Bouillon. 


106 

Veal and Sago Soup .... 

112 

Macaroni Soup .... 


107 

Asparagus Soup. 

118 

Julienne Soup .... 


107 

Cream of Celery Soup . . . 

113 

Tomato Soup with Stock 


107 

Spinach Soup. 

113 

Turkish Soup .... 


108 

Cream of Lettuce Soup . . . 

114 

Creey Soup. 


108 

Cream of Watercress Soup . . 

114 

Ox-tail Soup .... 


108 

Cream of Cauliflower Soup . . 

114 

White Soup Stock I. . . 


100 

String Bean Soup. 

115 

White Soup Stock 11. 


100 

Chestnut Puree. 

115 

White Soup Stock III. . 


100 

Mulligatawny Soup .... 

115 

White Soup. 


100 

Mock Turtle Soup. 

116 

Chicken Soup .... 


110 

Consommd. 

116 

Turkey Soup .... 


110 

Consomme a la Royal . . . 

117 

Hygienic Soup .... 


110 

Consommd au Parmesan 

117 

Farina Soup. 


110 

Consommt* aux Pates .... 

117 

Spring Soup. 


111 

Consomme Colbert . . . 

117 

Duchess Soup .... 


111 

Consomme* with Vegetables 

117 

l’otage a la Reine . . . 


111 

Consomme with Claret . 

117 

St. Germain Soup . . . 


112 

Consommd Princess .... 

117 

Soups with Fish Stock 



117 

C-Iarn Bouillon .... 


117 

Ovster Gumbo. 

no 

Ovster Stew. 


118 

Clam Soup with Poached Eggs 

119 

Scallop Stew .... 


118 

Clam and Oyster Soup . . . 

119 

Ovster Soup. 


118 

Cream of Clam Soup .... 

120 

French Oyster Soup . . 

• • 

118 

Lobster Bisque. 

120 















































TABLE OF CONTENTS 


t- 


X1U 


CHAPTER IX. 


Soups without Stock 



121 

Black Bean Soup .... 

Page 
. 121 

Appledore Soup. 

Pagb 

124 

Baked Bean Soup .... 

. 122 

Swiss Potato Soup . . . . 

125 

Cream of Lima Bean Soup . 

. 122 

Salmon Soup. 


Celery Soup. 


Squash Soup. 

125 

Corn Soup. 


Tomato Soup. 

125 

Halibut Soup. 


Cream of Tomato Soup (Mock 


Pea Soup. 


Bisque). 

126 

Split Pea Soup. 


Vegetable Soup. 

126 

Kornlet Soup. 

Chowders. 


127 

Corn Chowder. 

. 127 

Clam Chowder. 

128 

Fish Chowder. 

. 127 

Lobster Chowder. 

129 

Connecticut Chowder . . , 

. 128 

German Chowder. 

129 


CHAPTER X. 

Soup Garnisiiings and Force-Meats. 130 


Crisp Crackers . 

• • 

• • 

. 130 

Parmesan Pate au Chou . 

. . 132 

Croutons (Duchess Crusts) . 

. 130 

White Bait Garnish . . 

. . 132 

Imperial Sticks . 

• • 


. 130 

Fish Force-meat . . . 

. .132 

Egg Balls . . 

• • 


. 130 

Clam Force-meat . . . 

. . 132 

Egg Custard . . 

• • 

0 

. 131 

Salmon Force-meat . . 

. . 133 

Royal Custard . 

• • 


. 131 

Oyster Force-meat . . . 

. . 133 

Noodles . . • 

• • 


. 131 

Chicken Force-meat I. 

. . 133 

Fritter Beans . 

• • 


. 131 

Chicken Force-meat II. . 

. . 133 

Pate au Chou 

• • 


. 132 

Quenelles. 



CHAPTER XI. 


Fish... 135 

White and Red Fish.136 

Shellfish.139 


T. Bivalve Mollusks . . . . 

il. Crustaceans. 


139 

141 


To Prepare Fish for Cooking . 


Ways of Cooking Fish. 

Table Showing Composition of the Various Fish 
Used for Food... 


• • • • • 


148 

148 

148 


144 


145 


147 

148 
148 
148 


Boiled Haddock 
Boiled Salmon . 
Broiled Scrod . 


* f 


Broiled Chicken Halibut 
Broiled Swordfish . . 
Broiled Shad Roe . » 




































X 1 Y TABLE 

OF 

CONTENTS. 




Page 



Pagb 

Baked Halibut with Stuffing . 

148 

Fillets of Halibut with Brown 


Fish Stuffing I. 

149 

Sauce . 


155 

Fish Stuffing II. 

149 

Halibut ii la Poulette . . . 


153 

Baked Bluetish. 

150 

Halibut a la Rarebit . . . 


154 

Bluetish a Htalienne .... 

150 

Sandwiches of Chicken Halibut 

154 

Baked Cod with Oyster Stuffing 

150 

Fried Cod Steaks .... 


154 

Oyster Stuffing. 

150 

Fried Smelts. 


154 

Baked Haddock with Oyster 


Fried Fillets of Halibut 

or 


Stuffing. 

150 

Flounder . 


155 

Baked Halibut with Tomato 


Fried Eels. 


155 

Sauce . 

151 

Fried Stuffed Smelts . . . 


155 

Baked Halibut with Lobster 


Fried Shad Roe . . . . 


150 

Sauce . 


Soft Shell Crabs .... 


150 

Baked Mackerel. 

151 

Frogs’ Hind Legs .... 


150 

Planked Shad or Whitefish . . 

152 

Terrapin. 


156 

Baked Stuffed Smelts . . . 

152 

Washington Terrapin . . 


157 

Baked Shad Roe with Tomato 


Terrapin a la Baltimore . . 


157 

Sauce . 

152 

Terrapin a la Maryland . . 


157 

Baked Fillets of Bass or Hali- 





but. 

152 





Ways of Using Remnants of Cooked Fish. . 

• 


158 

Fish a la Crffine. 

158 

Fish Croquettes . . 

• • 

• 

159 

Turban of Fish. 

158 

Scalloped Cod . . . 



159 

Fish Hash. 

158 

Salmon Box .... 



159 

Ways of Cooking Salt Fisii. 



159 

Creamed Salt Codfish . . . 

159 

Toasted Salt Fish . . 

• • 

• 

160 

Fish Balls. 

160 

Baked Finnan Haddie 

• • 

• 

160 

Salted Codfish Hash .... 

160 

Broiled Finnan Haddie 

• • 

• 

161 

Ways of Cooking Shellfish . 



101 

Oysters on the Half Shell . . 

161 

Little Neck Clams 

• • 


164 

Raw Oysters. 

161 

Steamed Clams . . 

• • 


164 

Panned Oysters. 

161 

Roasted Clams . . . 



164 

Fancy Roast. 

161 

Fried Scallops . . . 



165 

Oyster Fricassee. 

162 

Plain Lobster . . . 

• • 


165 

Creamed Oysters. 

162 

Fried Lobster . . . 



165 

Oysters in Brown Sauce . . . 

162 

Buttered Lobster . . 

• • 


166 

Broiled Oysters. 

163 

Scalloped Lobster 

• • • 


166 

Oyster Toast. 

163 

Devilled Lobster . . 

• . 


167 

Oysters and Macaroni . . . 

163 

Curried Lobster . . 



167 

Scalloped Oysters .... 

163 

Lobster Farci . . . 

• • 


167 

Sauted Oysters . 

164 

Stuffed Lobster ii la Bechamel 


167 

Fried Ovsters. 

164 

Broiled Live Lobster . 

. 


168 

Fried Oysters in Batter . . . 

164 

Baked Live Lobs’r, Devil’d Sauce 

168 

Batter. «... 

164 

Lobster a la America!ne 

• • 


168 








































TABLE OF CONTENTS 


XV 


CHAPTER XII. 

Beef. 169 

Division and Ways of Cooking a Side of Beef . 172 

The effect of Different Temperatures on the Cooking of Meat . . . 173 

Table Showing Composition of Meats. 175 


Page 

Broiled Beefsteak.17G 

Beefsteak with Maitre d’Hbtel But¬ 
ter .177 

Porterhouse Steak with Mushroom 

Sauce.177 

Porterhouse Steak with Tomato 
and Mushroom Sauce . . . 177 

Beefsteak with Oyster Blanket .177 
Broiled Fillets of Beef . . . 177 

Cutlets of Tenderloin with Chest¬ 
nut Puree.177 

Sauted Mignon Fillets of Beef with 

Sauce Figaro .177 

Sail IM Mignon Fillets of Beef with 

Sauce Trianon.178 

Broiled Meat Cakes .... 178 

Hamburg Steaks.178 

Cannclon of Beef.178 

Roast Beef.17S 

Yorkshire Pudding .... 180 


Page 

Larded Fillet of Beef .... 180 

Braised Beef.181 

Beef a la Mode.181 

Beef Stew with Dumplings . . 182 

Corned Beef.183 

Boiled Dinner.181 

Boiled Tongue.181 

Braised Tongue.181 

Broiled Liver.185 

Liver and Bacon.185 

Bacon.185 

Braised Liver.185 

Broiled Tripe.186 

Tripe in Batter .180 

Lyonnaise Tripe.180 

Tripe a la Creole.186 

Tripe a la Proven^ale . . . 187 

Calf’s Head ii la Terrapin . . 187 

Calves’ Tongues, Sauce Piquante 187 
Heart.187 


Ways of Warming over P>eef 


187 


Roast Beef with Gravy . . . 187 

Roast Beef, Mexican Sauce . . 188 


Cottage Pie.188 

Beefsteak Pie.188 


Cecils with Tomato Sauce . . 188 

Corned Beef Hash.188 

Corned Beef Hash with Beets . 189 

Dried Beef with Cream . . . 189 


CHAPTER XIII. 


Lamb and Mutton . . . 

Broiled Lamb or Mutton Chops 192 
Pan* broiled Chops .... 192 

Breaded Mutton Chops . . . 192 

Chops a la Signora .... 193 

Chops en Papillote . . . . 193 

Mutton Cutlets a la Maintenon 194 
Boiled Leg of Mutton . . . 194 

Braised Leg of Mutton . . . 194 

Stuffing.195 

Roast Lamb 195 


.190 

Saddle of Mutton.195 

Crown of Lamb.196 

Mutton Carry.196 

Fricassee of Lamb with Brown 

Gravy.196 

Irish Stew with Dumplings . 197 

Scotch Broth.197 

Lambs’ Kidneys 1.197 

Lambs’ Kidneys II.198 































XVI 


TABLE OE CONTENTS 


Ways of Warming over Mutton and Lamb 


108 



Page 

Minced Lamb on Toast . 

. . 108 

Scalloped Lamb . . . 

. . 108 

Blanquette of Lamb . . 

. . 100 


Page 

Salmi of Lamb.199 

Casserole of Rice ami Meat . 199 
Breast of Lamb.200 


Cl r AFTER xrv. 


VEAL 


201 


Veal Cutlets .. 

Fricassee of Veal . . . . 

Loin of Veal :i la Jardiniere 
Braised Shoulder of Veal . 
Roast Veal. 


202 

202 

203 

203 

203 


Fricandeau Veal 
India Curry . . 

Veal Birds' . . 
Veal Loaf I. 

Veal Loaf II. . 


Ways of Warming 

Minced Veal on Toast 
Blanquette of Veal . . 


over Veal 


205 

205 


Ragout of Veal 


• • • • • 


CHAPTER XY. 


Sweetbreads 


203 

204 
204 

204 

205 

205 

205 


200 


Broiled Sweetbreads .... 200 
Creamed Sweetbreads . . . 207 

Creamed Sweetbreads and 

Chicken.207 

Sweetbread a la Poulette . . 207 


Larded Sweetbread . . . 207 

Sweetbread Cutlets with Aspar¬ 
agus Tips.207 

Sweetbread with Tomato Sauce 207 
Sweetbread and Bacon . . . 207 


CHAPTER XYI. 

Pork .20S 


Pork Chops .... 

• 

209 

Boiled Ham. 

21 k 

Pork Chops with Fried 

Apples 

200 

Roast Ilam with Champagne 


Roast Pork .... 


200 

Sauce . 

211 

Pork Tenderloins with 

Sweet 


Westphalian Ham. 

211 

Potatoes .... 


200 

Broiled Pigs’ Feet. 

211 

Breakfast Bacon . . 

• • • 

200 

Fried Pigs’ Feet. 

211 

Fried Salt Pork with Codfish . 

210 

Sausages . 

211 

Broiled Ham 


210 

Boston Baked Beans .... 

211 

Fried Ham and Eggs . 

• • • 

210 




CHAPTER XVII. 


Poultry and Game 



213 

Broiled Chicken . . 

• • • 

219 

Boiled Capon with Cauliflower 


Boiled Fowl . . .. . 

• • • 

210 

Sauce . 

210 
























TABLE OF CONTENTS. 


XY11 


Chicken a la Providence 

• . 

220 

Boiled Turkey .... 


22(; 

Boast Chicken . 

• • 

220 

Roast Turkey .... 


22t; 

St tilling I. 


220 

Chestnut Stalling . . . 


227 

Stalling II. 


221 

Gravy. 


227 

Gravy. 


221 

Chestnut. Gravv 


227 

Braised Chicken 

• 

22 [ 

To Carve Turkey . . . 


227 

Chicken Fricassee . . 

. 

221 

Roast (loose with Potato Still 

ing 

228 

Fried Chicken . . . 


222 

Potato Stulling .... 


228 

Maryland Chicken 

• • 

222 

To Truss a Goose . . . 


228 

Chicken a la Merango 

• , 

222 

Roast Wild Duck . . . 


22 !• 

Sauce . 


223 

Braised Duck .... 


22!) 

Baked Chicken . . . 

• • 

223 

Broiled Quail .... 


22!) 

Chicken Gumbo . . 

• • 

223 

Roast Quail. 


22!) 

Chicken Stew . . . 

. . 

223 

Larded Grouse .... 


229 

Chicken Pie .... 


224 

Broiled or Roasted Plover 


230 

Chicken Currv . . 


224 

Potted Pigeons .... 


230 

Jellied Chicken . . 

. . 

225 

Stuffing .../.. 


230 

Chickens’ Livers with It] 

uleira 


Broiled Venison Steak 


230 

Sauce . 


005 

Venison Cutlets . . . 


231 

Chickens’ Livers with Bacon . 

225 

Roast Leg of Venison . . 


231 

Sauted Chickens’ Livers 

• • 

225 

Saddle of Venison . . . 


231 

Chickens’ Livers with Curry . 

22G 




Ways of Warming 

ovei: 

Poultry and Game . . 

. 

231 

Creamed Chicken . . . 

% # 

231 

Scalloped Chicken . . . 


233 

Creamed Chicken with Mush- 


Mock Terrapin . . . 


233 

rooms. 



Chicken Chartreuse . . 


233 

Chicken with Potato Border 

231 

Chicken Souffle . . . 


233 

Chicken in Baskets . . 

• • 

231 

Chicken Hollandaise . . 


234 

Chicken and Oysters a la Metro- 


Scalloped Turkey . . . 


234 

pole. 


232 

Minced Turkey .... 


234 

Luncheon Chicken . . 

• • 

232 

Salmi of Duck .... 


235 

Blanquette of Chicken 

• • 

232 

Spanish Sauce .... 




CHAPTER XVIII. 



Firii and Meat Sauces 






Thin White Sauce 
Cream Sauce 
White Sauce I. . 
White Sauce IT. 
Thick White Sauce 
and Croquettes 
Sauce Allemande 
Veloidd Sauce . 
Soubise Sauce . 
Drawn Butter Sauce 
Shrimp Sauce . 


for Cutlets 


237 

237 

237 

237 


237 

237 

238 
238 
238 
238 


Caper Sauce . 

Egg Sauce I. 

Egg Sauce II. 

Brown Sauce I. 

Brown Sauce II. (Espagnole) 
Brown Mushroom Sauce I. . 
Brown Mushroom Sauce II. . 

Sauce Piquante. 

Olive Sauce. 

Orange Sauce. 

Sauce a l'ltalicnne . . . 


238 

238 

230 

230 

230 

230 

230 

240 

240 

240 

240 









































XYlll 


TABLE OF CONTENTS 


Champagne Sauce .... 

Fage 

241 

Lobster Butter . . . 




Page 

245 

Tomato Sauce I. (without Stock) 

241 

Ilollandaise Sauce T. . 




245 

Tomato Sauce II. 

241 

Ilollandaise Sauce II. 




245 

Tomato Sauce III. 

241 

Lobster Sauce I. . . 




245 

Tomato and Mushroom Sauce . 

242 

Lobster Sauce II. . . 




24(5 

Tomato Cream Sauce .... 

242 

Sauce Bearnaise . . 




24(5 

Spanish Sauce. 

242 

Sauce Trianon . . . 




24(5 

Bechamel Sauce. 

243 

Sauce Figaro . . . 




240 

Yellow Bechamel Sauce . . . 

243 

Horseradish Sauce I. . 




240 

Oyster Sauce. 

243 

Horseradish Sauce II. 




247 

Cucumber Sauce. 

243 

Bread Sauce .... 




247 

Celery Sauce. 

243 

Rice Sauce .... 




247 

Supreme Sauce. 

244 

Cauliflower Sauce . . 




247 

Anchovy Sauce . 

244 

Mint Sauce .... 




248 

Maitre d’Hotel Butter . . . 

244 

Currant Jelly Sauce . 




248 

Tartar Sauce. 

244 

Port Wine Sauce . . 




248 

Lemon Butter. 

244 

Sauce Tartare . . . 




248 

Anchovy Butter. 

244 

Sauce Tyrolienne . . 




24!) 


CHATTER XIX. 


Vegetables .... 





250 

Table Showing Composition of 

250 

Boiled Cabbage .... 


257 

Care of. 



Escalloped Cabbage . . . 


257 

Cooking of Vegetables . . 


252 

German Cabbage .... 


258 

Mushrooms and Truffles . . 


252 

Cole-Slaw. 


258 

Truffles. 



Hot Slaw. 


258 

Artichokes. 


253 

Carrots. 


258 

Boiled Artichokes .... 


253 

Carrots and Peas .... 


258 

Fried Artichokes .... 


254 

Cauliflower. 


259 

Artichoke Bottoms . . . 


254 

Creamed Cauliflower . . . 


259 

Stuffed Artichokes . . . 


254 

Cauliflower it la Ilollandaise 


259 

Asparagus. 


254 

Cauliflower an Gratin 


259 

Boiled Asparagus .... 


254 

Cauliflower a, la Parmesan . 


259 

Asparagus on Toast . . . 


255 

Celery. 



Asparagus in White Sauce . 


255 

Celery in White Sauce . . 


260 

Asparagus a, la Ilollandaise 


255 

Chiccory or Endive . . . 


260 

Asparagus in Crusts . . . 


255 

Corn. 


260 

Beans . 



Boiled Green Corn . . . 


260 

String Beans. 



Succotash. 


260 

Shell Beans. 


256 

Corn Ovsters. 


261 

Cream of Lima Beans . . 


250 

Corn a la Southern . . 


261 

Boiled Beets. 



Chestnuts. 


261 

Sugared Beets. 


256 

Chestnut Puree . . 


261 

Pickled Beets. 



Cucumbers. 


261 

Brussels Sprouts .... 


257 

Sliced Cucumbers .... 


261 

Brussels Sprouts in White Sai 

ce 

257 

Boiled Cucumbers 


262 

Cabbage . 


257 

Fried Cucumbers .... 


262 













































TABLE Ob' CONTENTS 


xix 


Stuffed Cucumbefs 



Paoe 

202 

Squash ....... 

• 

Park 

269 

Fried Egg Plant I. 



202 

Boiled Summer Squash „ . 

• 

269 

Fried Egg Plant 11. 



262 

Fried Summer Squash I. 

• 

270 

Stuffed Egg Plant . 



203 

Fried Summer Squash II. . 

• 

270 

Greens .... 




Steamed Winter Squash 

• 

270 

Boiled Beet Greens 



203 

Boiled Winter Squash . . 

• 

270 

Dandelions . . . 



263 

Baked Winter Squash I. 


270 

Lettuce .... 




Baked Winter Squash II. . 

# 

270 

< )nions .... 



204 

Tomatoes. 


271 

Boiled Onions . . 



204 

Sliced Tomatoes .... 


271 

Onions in Cream . 



205 

Stewed Tomatoes .... 


271 

Scalloped Onions . 



205 

Scalloped Tomatoes . . . 

• 

271 

Fried Onions . . 



205 

Broiled Tomatoes .... 

• 

271 

Stuffed Onions . . 



205 

Tomatoes a la Creme . . 

• 

272 

Creamed Ovster Plant (Salsify) 

205 

Devilled Tomatoes . . . 

• 

272 

Salsify Fritters . . 



206 

Baked Tomatoes .... 

• 

272 

Parsnips .... 



266 

Stuffed Tomatoes .... 

• 

272 

Parsnips with Drawn 

Butter 


Turnips. 


273 

Sauce .... 



266 

Mashed Turnips .... 

• 

273 

Parsnip Fritters 



266 

Creamed Turnips .... 

• 

273 

Peas. 



266 

Creamed Turnip Croquettes 

• 

273 

Boiled Peas . . . 



207 

Stewed Mushrooms . . . 

# 

273 

Creamed Peas . . 



267 

Stewed Mushrooms in Cream 

• 

274 

Stuffed Peppers I. 



267 

Broiled Mushrooms . . . 

• 

274 

Stuffed Peppers II. 



268 

Baked Mushrooms in Cream 

• 

274 

Pumpkins . . . 



268 

Sauted Mushrooms . . . 

• 

274 

Radishes .... 



208 

Mushrooms a la Sabine . . 

• 

275 

Spinach .... 



268 

Mushrooms a l’Algonquin . 

• 

275 

Boiled Spinach . . 



268 

Stuffed Mushrooms . . . 

# 

275 

Spinach a la Bechamel 


209 





CHAPTER XX. 


Potatoes . . . . 






276 

Composition .... 



276 

Brabant Potatoes . 

• • • • 

280 

Sweet Potatoes .... 



277 

Potato Balls . . . 


280 

Baked Potatoes . . . 



277 

Fried Potatoes . . 


280 

Boiled Potatoes . . . 



277 

Shadow Potatoes 

(Saratoga 


Diced Potatoes .... 



278 

Chips) .... 

280 

Mashed Potatoes . . . 



278 

Shredded Potatoes 

• • • • 

280 

Potato Omelet .... 



278 

French Fried Potatoes . . . 

281 

Potato Border .... 



278 

Potato Marbles . . 


281 

Escalloped Potatoes . . 



278 

Fried Potato Balls . 

• • • • 

281 

Potatoes a la Hollandaise 



278 

Potato Fritters . . 

• • • * 

281 

Potatoes Baked in Half Shell 


279 

Potato Curls . . 


281 

Duchess Potatoes . . . 



279 

Potato Croquettes . 

• • • t 

282 

Maitre d’ Hotel Potatoes 



279 

French Potato Croquettes . . 

282 

Maltre d’ Hotel Butter . 



279 

Potato Apples . . 

• • • • 

283 

Franconia Potatoes . . 



279 

Potatoes en Surprise 

.... 

283 















































XX 


TABLE OF CUNT FN 1 TS 


Sweet Potatoes .288 

Page Page 


Page Page 


Baked Sweet Potatoes 

• • 

• 

283 

Glazed Sweet Potatoes . . . 

284 

Boiled Sweet Potatoes 

« • 

• 

283 

Sweet Potato Balls .... 

284 

Mashed Sweet Potatoes 

• • 

• 

283 

Sweet Potato Croquettes . . 

284 

Warmed over Potatoes 



284 

Potato (Jakes . . . 

• • 

• 

284 

Sauted Potatoes. 

285 

Creamed Potatoes . . 

• • 

• 

284 

Chartreuse Potatoes .... 

285 

Potatoes au Gratia 

• • 

• 

285 

Lvonliaise Potatoes I. ... 

285 

Delmonieo Potatoes . 

• • 

. 

285 

Lyonnaise Potatoes li. . . 

286 

Hashed Brown Potatoes 

• 

• 

285 

Oak Hill Potatoes. 

286 


CHAPTER XXI. 


Salad Dressings 

AND 

Salads . 

287 

Salad Dressings 





288 

French Dressing . . 



288 

Oil Dressing IT. 

290 

Cream Dressing I. 



288 

Mayonnaise Dressing I. . . . 

290 

Cream Dressing IT. 



289 

Mayonnaise Dressing II. . . 

29 L 

Boiled Dressing . . 



289 

Cream Mayonnaise Dressing . 

291 

German Dressing . . 



289 

Colored Mayonnaise Dressing . 

291 

Chicken Salad Dressing 



289 

Potato Mayonnaise .... 

291 

Oil Dressing I. . . . 






Salads .... 





21)2 

Dressed Lettuce . . 



292 

Egg Salad I. 


Lettuce and Cucumber 



292 

Egg Salad II. 

297 

Lettuce and Radish . 



292 

Lenten . 


Lettuce and Tomato . 



292 

Cheese. 

297 

Dressed Watercress . 



292 

Nut. 


Watercress and Cucumber . 


292 

Nut and Celery. 

297 

Cucumber and Tomato 



293 

Banana . 

298 

Dressed Celery . . . 



293 

Salmon. 


Celery and Cabbage . 



293 

Shrimp. 

298 

String Bean .... 



293 

Sardine . 


Potato. 



2! 14 

Lobster I. 

298 

Potato and Celery . . 



294 

Lobster II. 

299 

Macddoine .... 



295 

Lobster III. 


Stuffed Tomato . . . 




Chicken I. 

300 

Tomato Jellv . . . 



290 

Chicken II. 

301 

Salad a la Russe . . 



290 

Chicken and Oyster .... 

301 

Spinach. 



296 

Sweetbread and Cucumber . . 

301 











































TABLE OF (JOJSTKNTB 


xxi 


CHAPTER XXIL 


Entries.302 

Batters ani> Fritters. 302 


Page 


Batter I.. 302 

Batter II.302 

Batter III.302 

Batter IV.302 

Batter V.303 

Apple Fritters 1.303 

Apple Fritters II.303 

Apple Fritters III. 303* 

Banana Fritters 1.303 

Banana Fritters II.304 

Orange Fritters...... 304 

Fruit Fritters.304 

Cauliflower Fritters .... 304 

Fried Celery.305 

Tomato Fritters.305 

Cherry Fritters.305 

Maraschino Sauce.300 

Farina Cakes with Jelly . . . 300 

Gnocchi a la Rontaiue . . . 300 

Chocolate Fritters with Vanilla 

Sauce.300 

Queen Fritters.307 

Sponge Fritters.307 

Croquettes.308 

Cheese Croquettes.308 

Chestnut Croquettes .... 308 

Rice Croquettes with Jelly . . 30S 

Sweet Rice Croquettes . . . 300 

Rice and Tomato Croquettes . 300 

Oyster and Macaroni Cro¬ 
quettes .309 

Salmon Croquettes .... 310 

Salmon Cutlets.310 

Lobster Croquettes.310 

Lobster Cutlets.310 

Lamb Croquettes.311 

Veal Croquettes.311 

Chicken Croquettes I. . . . 312 

Chicken Croquettes II. . . . 312 

Chicken and Mushroom Cro¬ 
quettes .312 

Cutlets of Sweetbreads a la 
Victoria.313 




Page 

Swedish Timbales. . . 


313 

Strawberry Baskets . 


315 

Rice Timbales .... 


315 

Macaroni Timbales . . 


315 

Spaghetti Timbales . . 


315 

Halibut Timbales . . . 


315 

Lobster Timbales . . 


310 

Lobster Cream .... 


31G 

Chicken Timbales . . . 


317 

Supreme of Chicken . . 


317 

Devilled Oysters . . . 


317 

Devilled Crabs .... 


318 

Devilled Scallops . . . 


318 

Fried Oyster Crabs . . 


318 

Cutlets of Chicken . . 


319 

Fillets of Game .... 


319 

Chickens’ Livers en Brochette . 

319 

Cheese Fondue .... 


320 

Cheese Souffle .... 


320 

Ramequins Souffle's . . 


320 

Wat rou skis. 


320 

Compote of Rice with Peaches . 

321 

Compote of Rice and Pears 


321 

Croustades of Bread . . 


321 

Rice Croustades . . . 


321 

Souffle au Rhuni . . . 


322 

Omelet Souffle .... 


322 

Patties. 


322 

Bouchees. 


322 

Vol-au-vents .... 


322 

Rissoles . 



Cheese Souffle with Pastry 


323 

Aspic Jelly. 


323 

Tomatoes in Aspic . . . 


324 

Tongue in Aspic . . . 


324 

Birds in Aspic .... 


325 

Egg Custard for Decorating 

325 

Stuffing for Chicken in Aspic . 

325 

Chaud-froid of Chicken . 


320 

Rum Cakes. 


320 

Rum Sauce ..... 


326 

F Hites. 


327 

Baba Cakes . 


327 













































TABLE OF CONTENTS 


XX ii 


CHAPTEr 


> 


xxm. 


Hot Puddings. 328 


Page 


Page 


Rice Pudding .... 


328 

Fruit Souffld .... 




Poor Mail’s Pudding . . 

• • 

328 

Spanish Soulfle . . . 

• • 

• 

333 

Indian Pudding . . . 

. . 

328 

Chestnut Souffle . . 

• • 

• 

333 

Cerealine Pudding (Mock 

In- 


Steamed Apple Pudding 

• 

• 

334 

dian) . 


329 

Steamed Blueberry Pudding 

• 

334 

Apple Tapioca .... 


329 

Steamed Cranberry Pudding 

• 

334 

Tapioca Custard Pudding 

• • 

329 

Ginger Pudding . . 

• 

• 

335 

Peacli Tapioca .... 



Harvard Pudding . . 

• • 

• 

335 

Scalloped Apples . . . 

• • 

330 

Swiss Pudding . . . 



335 

Bread Pudding .... 


330 

Snow Balls .... 


* 

336 

Cracker Custard Pudding 

• • 

330 

Graham Pudding . . 

• • 

• 

336 

Bread and Butter Pudding 

• • 

331 

St. James Pudding 

• • 

0 

336 

Chocolate Bread Pudding 

• • 

331 

Suet Pudding . . . 

• • 

• 

337 

Cottage Pudding . . . 

• • 

331 

Thanksgiving Pudding 

• • 

• 

337 

Strawberry Cottage Pudding . 

332 

Hunters’ Pudding . . 

• • 

• 

337 

Orange Puffs .... 


332 

French Fruit Pudding 

• 

• 

338 

Custard Souffle .... 



English Plum Pudding 

• • 

• 

338 

Lemon Souffld .... 


333 

Fig Pudding . . . 



338 

CHAPTER XXIV. 




Pudding Sauces . 







Lemon Sauce I . 



Cream v Sauce I. . . 



341 

Lemon Sauce II. . . . 



Creamy Sauce II. . . 




Vanilla Sauce .... 

• • 

339 

Foamy Sauce T. . . 



341 

Molasses Sauce .... 

• • 

339 

Foamy Sauce II. . . 



341 

Cream Sauce T . 



Chocolate Sauce . . 




Cream Sauce II. ... 



Sabvon Sauce . . . 


• 

342 

Yellow Sauce T. ... 

• • 

340 

Hard Sauce .... 

• 0 

• 

342 

Yellow Sauce II. . . . 



Sterling Sauce . . . 




Orange Sauce .... 



Wine Sauce .... 



343 

Strawberry Sauce . . . 


341 

Brandy Sauce . . . 



343 

CHAPTER XXV. 




Cold Desserts . . 






344 

Irish Moss Blane-Mange . 

• • 

344 

Tipsv Pudding . . . 



346 

Chocolate Blanc-Mange . 

• • 

344 

Peacli Custard . . . 


• 

346 

Rebecca Pudding . . . 



Banana Custard . . 


• 

346 

Moulded Snow .... 



Orange Custard . . 


• 

346 

Chocolate Cream . . . 


345 

Apple Meringue . . 


• 

346 

Pineapple Pudding . . 

• ■ 

345 

Apple Snow .... 



346 

Boiled Custard .... 


345 

Prune Whip .... 



347 




















































TABLE OF 

CONTENTS. 

xxiii 

Raspberry Whip . . 


Page 


Page 

• • 

. 347 

Amber Pudding . . . 


354 

Baked Custard . . . 



Snow Pudding II. . . . 


354 

Caramel Custard . . 



Pudding a la Macedoine . 


354 

Caramel Sauce . . . 

• • 

. 348 

Fruit Chartreuse . . . 


355 

Tapioca Cream . . . 



Spanish Cream .... 


355 

Norwegian Prune Pudding . 

. 349 

Columbian Pudding . . 

• 

35G 

Apples in Bloom . . 

• • 

. 349 

Macaroon Cream . . . 

• • 

350 

Neapolitan Baskets 

• • 

. 349 

Cold Cabinet Pudding . 

• • 

350 

Wine Cream .... 



Mont Blanc. 


357 

Orange Salad . . . 



Creme aux Fruits . . 


357 

Fruit Salad I. . . . 



To Whip Cream . . . 

• • 

357 

Fruit Salad II. . . . 



Charlotte llusse . . 


359 

Fruit Salad with Wine Dressin 

g 350 

Orange Trifle .... 


3G0 

Wine Dressing . . . 



Banana Cantaloupe . . 

• • 

300 

Cream Whips . . . 



Chocolate Charlotte . . 

• • 

3GI 

Lemon Jelly .... 



Caramel Charlotte Russe. 

• • 

361 

Orange Jelly . . . 



Burnt Almond Charlotte 

• • 

361 

Coffee Jelly .... 



Ginger Cream .... 


362 

Cider Jelly .... 



Orange Charlotte . . . 

• • 

362 

Wine Jelly I. . . . 



Strawberry Sponge . . 

• • 

362 

Wine Jelly II. . . . 



Orange Baskets . . . 



Russian Jelly . . . 



Orange Jelly in Ambush 

• • 

363 

Jelly in Glasses . . 

• • 

. 352 

Bavarian Cream (Quick) 

• • 

363 

Jellied Prunes . . . 



Strawberry Bavarian Cream . 

363 

Jellied Walnuts . . 

• • 

. 353 

Pineapple Bavarian Cream 

• • 

363 

Apricot and Wine Jelly 

• • 

. 353 

Royal Diplomatic Pudding 

• • 

3G4 

Snow Pudding I. . . 



Fruit Cream. 


346 


CHAPTER XXVI. 



Ices, Ice Creams, 

AND 

other Frozen Desserts . 

• 

365 

How to Freeze Desserts 

• • 

. 3GG 

Frozen Apricots . . . 


370 

To Line a Mould . . 



Pineapple Cream . . . 

• • 

370 

To Mould Frozen Mixtures 

. 3G7 

Cardinal Punch . . . 

• • 

371 

Lemon Ice .... 



Punch Ilollandaise . . 

• • 

371 

Orange Ice .... 



Victoria Punch .... 


371 

Pomegranate Ice . . 

• 

. 3G8 

London Sherbet . . . 


371 

Raspberry Ice . . . 



Roman Punch .... 


372 

Strawberry Ice . . . 



Vanilla Ice Cream I. (Philadel- 


Currant Ice .... 



phia). 


372 

Raspberry and Currant Ice . 

. 3G8 

Vanilla Ice Cream II. 

• • 

372 

Creme de Menthe Ice . 

• • 

. 368 

Vanilla Ice Cream Croquettes . 

372 

Canton Sherbet . . 

• • 

. 3G9 

Chocolate Ice Cream I. . 

• • 

372 

Milk Sherbet . . . 



Chocolate Ice Cream II. . 

• • 

373 

Pineapple Frappt* . . 

• • 

. 369 

Strawberry Ice Cream . 

• • 

373 

Sorbet. . 



Pineapple Ice Cream . . 

• • 

373 

Cafe Frappd .... 

• 

. 370 

Coffee Ice Cream . . . 

• • 

373 

Clam Frappe . . . 



Caramel Ice Cream . . 

• • 

374 

















































XXIV 


TABLE OF CONTENTS 


Page 


Page 


Burnt Almond Ice Cream 


374 

Angel Food. 


377 

Brown Bread Ice Cream 


374 

Sultana Roll with Claret f 

sauce 

377 

Bisque Ice Cream . . . 



Claret Sauce. 


378 

Macaroon Ice Cream . 


374 

Cafd Parfait .... 


378 

Banana Ice Cream . . 


375 

Italian Meringue . . . 

• • 

378 

Ginger Ice Cream . . . 


375 

Bombe Glacee .... 



Pistachio Ice Cream . . 


375 

Nesselrode Pudding . . 

• • 

379 

Pistachio Bisque . . . 


375 

Strawberry Mousse . . 

• 

379 

Neapolitan or Harlequin 

Ice 


Coffee Mousse .... 

• • 

379 

Cream. 


375 

Mousse Marron .... 


380 

Baked Alaska .... 


375 

Cardinal Mousse, with Iced Ma- 


Pudding Glued . . . 



deira Sauce .... 


380 

Frozen Pudding T. . . 



Iced Madeira Sauce . . 

• • 

380 

Frozen Pudding II. . . 


370 

Demi-glace mix Praises . 

• • 

380 

Delmonieo Ice Cream with An- 





gel Food. 






CHAPTE1 

1 XXVII. 



Pastry. 






Puff Paste. 


383 

Plain Paste. 


380 

To Bake Puff Paste . . 

• • 

384 

Quick Paste . . . . • 

• • 

380 

Patty Shells. 


385 

Paste with Lard . . . 

• • 

38G 

Vol-au-vents. 


385 




CHAPTER XXVIII. 



Pies. 





388 

Apple Pie I. 


389 

Lemon Pie IV. 



Apple Pie II. 



Mince Pics. 



Blackberry Pie .... 


390 

Mince Pie Meat . . . 

• • 

393 

Blueberry Pie .... 


390 

English Mince Meat . . 

• • 

393 

Cranberry Pie .... 


390 

Mince Meat (without Liquor) . 

394 

Currant Pie. 


390 

Mock Mince Pie . . . 



Cream Pie. 


391 

Peach Pie. 


394 

Custard Pie. 


391 

Prune Pie. 


394 

Date Pie. 



Rhubarb Pie. 


395 

Lemon Pie I. 



Squash Pie. 


395 

Lemon Pie II. 


391 

Pumpkin Pie .... 

• • 

395 

Lemon Pie III. 


392 




CHAPTER XXIX. 



Pastry Desserts . 




• 

396 

Banbury Tarts .... 


39G 

Cheese Straws .... 

• • 

390 

Cheese Cakes .... 

• * 

390 

Condes ...... 


397 















































TABLE OF CONTENTS. 


XXV 


Page 


Page 


Cream Horns. 


397 

Palm Leaves .... 

• 

. 398 

Florentine Meringue . . . 

• 

397 

Raspberry Puffs . . . 

• 

. 398 

Napoleons. 


398 

Tarts. 

• 

. 399 

Orange Sticks. 


398 

Polish Tartlets .... 


. 399 

Lemon Sticks. 

• 

398 




Meringues .... 




• 

390 

For Pies, Puddings, and Desserts. 



Meringue I. 


400 

Nut Meringues .... 


. 401 

Meringue II. 


400 

Meringues (Mushrooms). 

• 

. 401 

Meringue III. 


400 

Meringues Panachees 

• 

. 401 

Meringues Glacees, or Kisses 

• 

400 




CHAPTER XXX. 



Gingerbrea ds, Cookie 

S 

ANU 

Wafers . 

• 

402 

ITot Water Gingerbread 

• 

402 

Oatmeal Cookies . . . 


406 

Sour Milk Gingerbread . . 

• 

402 

Vanilla Wafers . . . 


407 

Soft Molasses Gingerbread 

• 

402 

Cream Cookies . . . 


407 

Cambridge Gingerbread 

• 

403 

Imperial Cookies . . . 


407 

Soft Sugar Gingerbread . . 

* 

403 

Hermits. 


407 

Gossamer Gingerbread . . 

• 

403 

Boston Cookies . . . 


408 

Fair}- Gingerbread . . . 

• 

404 

Cocoanut Cream Cookies 


408 

Hard Sugar Gingerbread 

• 

404 

Peanut Cookies . . . 


408 

Molasses Drop Cakes . . 

• 

404 

Seed Cakes. 


409 

Ginger Snaps. 


405 

Chocolate Cookies . . 


409 

Molasses Cookies .... 

• 

405 

Sand Tarts. 


409 

Soft Molasses Cookies . . 


405 

Rolled Wafers .... 


410 

Spice Cookies. 


400 

Almond Wafers . . . 


411 

Scotch Wafers. 


400 




CHAPTER XXXI. . 



Cake. 





412 

Hot Water Sponge Cake 

• 

410 

Chocolate Cake . . . 


420 

Cheap Sponge Cake . . . 

• 

410 

Chocolate Nougat Cake . 


421 

Cream Sponge Cake . . . 

• 

417 

Cream Pie I. 


421 

Sponge Cake . 


417 

Cream Pie II. 


421 

Sunshine Cake. 


418 

Cocoanut Pie .... 


421 

Angel Cake. 


418 

Washington Pie . . . 


421 

Lady Fingers. 


418 

Chocolate Pie . . . 


422 

Sponge Drop. 


419 

Orange Cake .... 


422 

Jelly Roll. 


419 

Quick Cake. 


422 

Aunt Caddie’s Cake . . . 

• 

419 

Boston Favorite Cake . . 


422 

Election Cake. 


420 

Cream Cake .... 


423 

One Egg Cake. 


420 

Currant Cake .... 


423 











































xxvi 

TABLE OF 

CONTENTS. 






Page 





Page 

Velvet Cake . . 


Bride’s Cake . . 





Walnut Cake . . 

.... 424 

Light Fruit Cake . 




. 428 

Spanish Cake . . 


White Nut Cake . 




. 428 

Cup Cake . . . 

.... 424 

Golden Cake . . 




. 428 

Brownies . . . 


Mocha Cake . . 





Ribbon Cake . . 

.... 425 

Cream Cakes . . 





Coffee Cake . . 

. . . . 425 

French Cream Cakes 




. 430 

Rich Coffee Cake . 

.... 425 

French Strawberry 

Cream 


Dark Fruit Cake . 

.... 426 

Cakes .... 




. 430 

Nut Cakes . . . 

.... 426 

Eclairs .... 




. 430 

Snow Cake . . . 


Lemon Queens . . 





Lilv Cake . . . 

.... 426 

Queen Cake . . . 




. 431 

Corn-starcli Cake . 

.... 427 

Pound Cake . . . 





Prune Almond Cake 

.... 427 

English Fruit Cake 




. 431 

Marshmallow Cake 

.... 427 

Imperial Cake . . 




. 432 

Fig Itclair . . . 


Wedding Cake . . 





Banana Cake . . 

.... 428 







CHAPTER XXXII. 

Cake Fillings and Frostings. 433 


Cream Filling .... 



433 

Chocolate Cream Filling 


• 

433 

Coffee Cream Filling 


• 

433 

French Cream Filling 


• 

433 

Strawberry Filling . . 


• 

434 

Lemon Filling .... 



434 

Orange Filling .... 


• 

434 

Chocolate Filling . . 


• 

434 

Nut or Fruit Filling . . 


• 

434 

Cocoanut Filling . . . 


• 

435 

Lemon Cocoanut Cream . 


• 

435 

Fig Filling. 


• 

435 

Marshmallow Paste . . 


• 

435 

Pistachio Paste . . . 


• 

435 

Prune Almond Filling 


• 

436 

Confectioners’ Frosting . 


• 

436 


Orange Frosting.436 

Gelatine Frosting.436 

Plain Frosting., 436 

Chocolate Frosting .... 437 
White Mountain Cream . . . 437 

Boiled Frosting.437 

Boiled Chocolate Frosting . . 438 

Brown Frosting.438 

Maple Sugar Frosting . . . 438 

Cream Maple Sugar Frosting . 438 

Milk Frosting.438 

Caramel Frosting.430 

Opera Caramel Frosting . . 439 

Fondant Icing.439 

Ornamental Frosting I. . . . 439 

Ornamental Frosting II. . . . 440 


CHAPTER XXXIII. 
Fancy Cakes and Confections . . 


442 


Macaroons.442 

Almond Macaroons .... 443 

Crescents.443 

Cinnamon Bars .443 

Horseshoes.444 


Cocoanut Cakes 1.444 

Cocoanut Cakes II.444 

Stuffed Dates 1.444 

Stuffed Dates II.444 

Salted Almonds 1.445 

















































TABLE 

OF 

CONTENTS. 

xxv ii 



Page 


Page 

Salted Almonds IT. 

• • 

445 

Nut Chocolate Caramels . 

. . 449 

Salted Peanuts . . 


445 

Peanut Nougat .... 

. . 449 

Salted Pecans . . . 


445 

Nut. Bar. 


Parisian Sweets . . 

• • 

445 

French Nougat .... 

. . 450 

Molasses Candy . . 

• • 

446 

Nougatine Drops . . . 

. . 450 

Velvet Molasses Candy 

• • 

446 

Wintergreen Wafers . . 

. . 450 

Buttercups .... 

• • 

447 

Cocoanut Cream Candy . 

. . 451 

Vinegar Candy . . 

• • 

447 

Chocolate Cream Candy . 

. . 451 

Ice Cream Candy . . 

• * 

447 

Maple Sugar Candy . . 

. . 451 

Butter Scotch . . . 

• • 

448 

Sultana Caramels . . . 

. . 452 

Butter Taffy . . . 

• . 

448 

Pralines ...... 


Ilorehound Candy 

• • 

448 

Creamed Walnuts . . . 

. . 452 

Chocolate Caramels . 

• • 

449 

Peppermints. 


Roiled Sugar for 

Confections. 


White Fondant . . . 

• • 

453 

Dipped Walnuts . . . 

. . 455 

Coffee Fondant . . . 

• • 

454 

Tutti-Frutti Candy . . 

. . 456 

Maple Fondant . . . 

• • 

454 

Glacd Nuts. 


Bonbons . 

• • 

454 

Glace Fruits. 

. . 456 

Cream Mints . . . 

• • 

455 

Spun Sugar . 


Cream Nut Bars . . 

. . 

455 




CHAPTER XXXIV. 


Sandwiches and Canapes 

Rolled Bread.458 

Bread and Butter Folds . . . 458 

Lettuce Sandwiches .... 459 

Egg Sandwiches.459 

Sardine Sandwiches .... 459 
Sliced Ham Sandwiches . . . 459 

Chopped Ham Sandwiches . . 459 

Anchovy Sandwiches .... 459 
Chicken Sandwiches .... 400 
Lobster Sandwiches .... 400 
Oyster Sandwiches .... 400 
Nut and Cheese Sandwiches . 400 




Ginger Sandwiches . . . 

. 460 

Fruit Sandwiches .... 

. 460 

Brown Bread Sandwiches . 

. 460 

Russian Sandwiches . . . 

. 461 

Jelly Sandwiches .... 

. 461 

Cheese Wafers. 

. 461 

Canapes . 


Cheese Canapes I. 

. 461 

Cheese Canapes II. . . . 

. 462 

Sardine Canapes .... 

. 462 

Anchovy Canapes .... 

. 462 

Canapes Lorenzo .... 

. 462 


CHAPTER XXXV. 

Recipes for the Citafing-dish. 463 


Scrambled Eggs with Sweet¬ 


breads .464 

Scrambled Eggs with Calf’s 

Brains.464 

Cheese Omelet.465 


Eggs an Beurre Noir . . . ♦ 465 

Eggs a la Caracas.465 

Union Grill.466 

Oysters a la D’Uxelles . . . 466 

Oysters a la Thorndike . . . 466 












































XXV ill 


TABLE OP CONTENTS 




Page 

Lobster a la Belmonieo 

• • • 

400 

Lobster ;i la Newburg 

• • • 

407 

Clams a la Newburg . 

• • • 

407 

Shrimps a la Newburg 

• • • 

407 

Fish a la Provencale . 

• • • 

408 

Grilled Sardines . . 

• • • 

408 

Sardines with Anchovy 

Sauce . 

408 

Welsh Rarebit I. . . 

• • • 

408 

Welsh Rarebit 11. . . 

• • • 

4G'J 

Oyster Rarebit . . . 


409 

English Monkey . . 

• • • 

409 

Breaded Tongue with 

Tomato 


Sauce . 


409 


Page 


Scotch Woodcock.470 

Shredded IIam with Currant 

Jellv Sauce.470 

•/ 

Venison Cutlets with Apples . 470 
Mutton .with Currant, Jelly 

Sauce.470 

Minced Mutton.471 

Devilled Bones.471 

Devilled Almonds.471 

Devilled Chestnuts .... 472 

Fruit Canapes.472 

Peach Canapes.472 

Fig Ciips.472 


CHAPTER XXXVI. 


Cooking, Preserving, 

and Canning Fruits .... 

473 

Baked Apples. 

. 473 

Baked Peaches. 

475 

Baked Sweet Apples . . . 

. 474 

Baked Pears. 

475 

Apple Sauce. 

. 474 

Baked Quinces. 

470 

Spiced Apple Sauce . . . 

. 474 

Cranberry Sauce. 

476 

Apple Ginger. 

. 474 

Cranberry Jell}”. 

476 

Apple Porcupine .... 

. 474 

Stewed Prunes. 

476 

Baked Bananas . 

. 475 

Rhubarb Sauce. 

476 

Sautdd Bananas .... 

. 475 



Jellies . 



477 

Apple Jelly. 

. 477 

Raspberry Jelly. 

479 

Quince Jelly. 

. 478 

Barberrv Jelly. 

479 

Crab Apple Jelly .... 

. 478 

Grape Jelly. 


Currant Jell v. 

. 478 

Green Grape Jelly. 

479 

Currant and Raspberry Jelly 

. 478 

Venison Jelly. 

479 

Blackberry Jelly .... 

. 479 

Damson Jelly. 

480 




4 SO 

Raspberry Jam ..... 

o 

00 

-r 

Blackberry Jam. 

480 

Marmalades . . . 



480 

Grape Marmalade .... 

. 480 

Orange and Rhubarb Marina- 


Quince Marmalade . . . 

. 480 

lade. 

481 

Orange Marmalade . . . 

. 481 



Canning and Preserving 


00 

»— 1 

Directions for Canning . . 

. 482 

Canned Peaches . . . 

c? 

00 

To Sterilize Jars .... 

. 482 

Canned Pears. 

483 

Canned Porter Apples . . 

. 482 

Canned Pineapples .... 

483 








































TABLE OF CONTENTS. 


xx ix 


Canned Quinces . . 

o • • 

Page 

483 

Pear Chips . . . 

• • 

• • 

Page 

485 

Canned Cherries . . 

• • • 

483 

Raspberry and Currant Preserve 

485 

Canned Huckleberries 

• • . 

484 

Brandied Peaches . 

• • 

0 • 

485 

Canned Rhubarb . . 

• • • 

484 

Tutti Frutti . . . 



485 

Canned Tomatoes . . 

, • • 

484 

Preserved Melon Rind 

• • 

480 

Damson Preserve . . 

• * * 

484 

Tomato Preserve . 

• • 

0 0 

48G 

Strawberry Preserves . 

Pickling . . . 


484 




486 

Spiced Currants . . 

• • • 

48(1 

Unripe Cucumber 

Pickles 


Sweet Pickled Pears . 

• • • 

480 

(Gherkins) . . 



488 

Sweet Pickled Peaches 

• • • 

487 

Chopped Pickles . 


0 0 

488 

Chili Sauce .... 


487 

Spanish Pickles 


0 0 

489 

Ripe Tomato Pickle . 

• • ■ 

487 

Chow-Chow . . . 



489 

Ripe Cucumber Pickle 

• • • 

487 

Pickled Onions . . 



489 

CHAPTER XXXVII. 

Recipes especially Prepared for the Sick 

• • 

0 

490 

Barley Water . . . 


493 

Bottled Beef Essence 



498 

Rice Water .... 


493 

Bottled Beef Tea . 



498 

Oatmeal Water . . . 


493 

Frozen Beef Tea 



499 

Toast Water.... 


494 

Flour Gruel . . . 



499 

Apple Water . . . 


494 

Arrowroot Gruel . 



499 

Tamarind Water . . 


494 

Farina Gruel . . 



499 

Currant Water . . . 


494 

Indian Gruel . . 



500 

Grape Juice .... 


494 

Oatmeal Gruel I.- . 



500 

Lemonade .... 


495 

Oatmeal Gruel II. . 



500 

Irish Moss Lemonade . 


495 

Barley Gruel . . 



500 

Flaxseed Lemonade . 


495 

Cracker Gruel . . 



501 

Orangeade .... 


495 

Imperial Granum . 



501 

Sterilized Milk . . . 


495 

Clam Water . . . 



501 

Albumenized Milk . . 


49 G 

Mutton Broth . . 



501 

Koumiss. 


49 G 

Chicken Broth . . 



502 

Egg-nog T. 


490 

Indian Meal Mush . 



502 

Egg-nog II. 


49G 

Rye Meal Mush 



502 

Egg-nog III. or Hot 

Water 


Oatmeal Mush . . 



502 

Egg-nog .... 


497 

Hominy Mush . . 



502 

Wine Whev .... 


497 

Quaker Oats Mush 



503 

Milk Punch .... 


497 

Beef Balls . . . 



503 

Entire Wheat Coffee . 


497 

Raw Beef Sandwiches 


503 

Phillips’ Cocoa . . . 


497 

Egg Sandwiches 



503 

Cocoa Cordial . . . 


498 

To Broil Birds in 

Buttered 


Broiled Beef Essence . 


498 

Cases .... 

0 o 


503 

Broiled Beef Tea . . 


498 

Rennet Custard (Junket) 


504 































XXX 


TABLE OF CONTENTS 


CHAPTER XXXVIII. 

Page 

Helpul Hints to the Young Housekeeper . . . 505 

CHAPTER XXXIX. 

Suitable Combinations for Serving.512 


Breakfast Menus. 512 

Luncheon Menus. 514 

Dinner Menus... 517 

Menu for Thanksgiving Dinner. 520 

Menu for Christmas Dinner. 520 

A Full Course Dinner. 520 

Menus for Full Course Dinners. 523 


^Appendix of New Recites. 

Addenda. 

Glossary. 

Miss Farmer’s School of Cookery. 

Index ....... . 


525 

505 

G31 

635 

647 














THE BOSTON COOKING-SCHOOL 

COOK BOOK. 


CHARTER I. 


FOOD. 


TIJ'OOD is anything which nourishes the body. Thirteen 
elements enter into the composition of the bodyT 
oxygen, (»2T%; carbon, 211-%; hydrogen, 10%; nitrogen, 
3%; calcium, phosphorus, potassium, sulphur, chlorine, 
sodium, magnesium, iron, and fluorine the remaining 3%. 
Others are found occasionally, but, as their uses are un¬ 
known, will not be considered. 

Food is necessary for growth, repair, and energy ; there¬ 
fore the elements composing the body must be found in 
the food. The thirteen elements named are formed into 
chemical compounds by the vegetable and animal king¬ 
doms to support the highest order of being, man. All 
food must undergo chemical change after being taken into 
the body, before it can be utilized by the body; this is 
the ollice of the digestive system. 

Food is classified as follows : — 


( 1. Proteid (nitrogenous or albuminous). 
X. Organic -l 2. Carbohydrates (sugar and starch). 

( 3. Fats and oils. 


II. Inorganic 


f 1. Mineral matter. 
1 2. Water. 



BOSTON COOKING-SCHOOL COOK BOOK. 


9 


The chief office of proteids is to build and repair tissues. 
They can furnish energy, hut at greater cost than carbo¬ 
hydrates, fats, and oils. They contain nitrogen, carbon, 
oxygen, hydrogen, and sulphur or phosphorus, and include 
all forms of animal foods (excepting fats and glycogen) 
and some vegetable foods! Examples: milk, cheese, eggs, 
meat, fish, cereals, peas, beans, and lentils. The princi¬ 
pal constituent of proteid food is albumen. Albumen 
as found in food takes different names, but has the same 
chemical composition; as, albumen in eggs, fibrin in meat, 
casein in milk and cheese, vegetable casein or legumen in 
peas, beans, and lentils; and gluten in wheat. To this 
same class belongs gelatine. 

The chief office of the carbohydrates is to furnish 
energy and maintain heat. They contain carbon, hydrogen, 
and oxygen, and include foods containing starch and sugar. 
Examples: vegetables, fruits, cereals, sugars, and gums. 

The chief office of fats and oils is to store energy and 
heat to be used as needed, and constitute the adipose 
tissues of the body. Examples: butter, cream, fat of 
meat, fish, cereals, nuts, and the berry of the olive-tree. 

The chief office of mineral matter is to furnish the 
necessary salts which are found in all animal and vege¬ 
table foods. Examples: sodium chloride (common salt); 
carbonates, sulphates and phosphates of sodium, potas¬ 
sium, and magnesium; besides calcium phosphates and 
iron. 

Water constitutes about two-thirds the weight of the 
body, and is in all tissues and fluids; therefore its abun¬ 
dant use is necessary* One of the greatest errors in diet 
is neglect to take enough water; while it is found in all 
animal and vegetable food, the amount is insufficient. 


CORRECT PROPORTIONS OF FOOD. 

Age, sex, occupation, climate, and season must deter¬ 
mine the diet of a person in normal condition. 

Liquid food (milk or milk in preparation with the vari- 


CORRECT PROPORTIONS OF FOOD. 


3 


ous prepared foods on the market) should constitute the 
diet of a child for the first eighteen months. After the 
teeth appear, by which time ferments have been developed 
for the digestion of starchy foods, entire wheat bread, 
baked potatoes, cereals, meat broths, and occasionally 
boiled eggs may be given. If mothers would use Dr. 
Johnson’s Educators in place of the various sweet crack¬ 
ers, children would be as well pleased and better nour¬ 
ished ; with a glass of milk they form a supper suited to 
the needs of little ones, and experience has shown chil¬ 
dren seldom tire of them. The diet should be gradually 
increased by the addition of cooked fruits, vegetables, 
and simple desserts; the third or fourth year fish and 
meat may be introduced, if given sparingly. Always 
avoid salted meats, coarse vegetables (beets, carrots, and 
turnips), cheese, fried food, pastry, rich desserts, con¬ 
fections, condiments, tea, coffee, and iced water. For 
school children the diet should be varied and abundant, 
constantly bearing in mind that this is a period of great 
mental and physical growth. Where children have broken 
down, supposedly from over-work, the cause has often 
been traced to impoverished diet. It must not be forgot¬ 
ten that digestive processes go on so rapidly that the 
stomach is soon emptied. Thanks to the institutor of 
the school luncheon-counter! 

The daily average ration of an adult requires 

3 y 2 oz. proteid. 10 oz. starch. 

3 oz. fat. 1 oz. salt. 

5 pints water. 

About one-third of the water is taken in our food, the 
remainder as a beverage. To keep in health and do the 
best mental and physical work, authorities agree that 
a mixed diet is suited for temperate climates, although 
sound arguments appear from the vegetarian. Women, 
even though they do the same amount of work as men, as 
a rule require less food. Brain workers should take their 
proteid in a form easily digested. In consideration of this 


4 


BOSTON COO ICING-SCHOOL COOIC BOOK. 


fact, fish and eggs form desirable substitutes for meat. 
The working man needs quantity as well as quality, that 
the stomach may have something to act upon. Corned 
beef, cabbage, brown-bread, and pastry will not overtax 
his digestion. In old age the digestive organs lessen in 
activity, and diet should be almost as simple as that of 
a child, increasing the amount of carbohydrates and 
decreasing the amount of proteids and fat. 


WATER (HoO). 


Water is a transparent, odorless, tasteless liquid. It is 
derived from five sources,— rains, rivers, surface-water 
or shallow wells, deep wells, and springs. Water is never 
found pure in nature; it is nearly pure when gathered in 
an open field, after a heavy rainfall, or from springs. 
For town and city supply, surface-water is furnished by 
some adjacent pond or lake. Samples of such water are 
carefully and frequently analyzed, to make sure that it is 
not polluted with disease germs. 

The hardness of water depends upon the amount of salts 
of lime and magnesia which it contains. Soft water is free 
from objectionable salts, and is preferable for household 
purposes. Hard water may be softened by boiling, or by 
the addition of a small amount of bicarbonate of soda 


(NaHC0 3 ). 

Water freezes at a temperature of 32° F., boils at 
212° F.; when bubbles appear on the surface and burst, 
the boiling-point is reached. In high altitudes water boils 
at a lower temperature. From 32° to 65° F. water is 
termed cold; from 05° to 92° F. tepid; 92° to 100° F. 
warm; over that temperature, hot. Boiled water is freed 
from all organic impurities, and salts of lime are precipi¬ 
tated; it does not ferment, and is a valuable antiseptic. 
Hot water is more stimulating than cold, and is of use 
taken on an empty stomach, while at a temperature of 
from 60° to 95° F. it is used as an emetic; 90° F. being 
the most favorable temperature. 


STATIC H. 


5 


Distilled water is chemically pure and is always used 
for medicinal purposes. It is flat and insipid to the taste, 
having been deprived of its atmospheric gases. 

There are many charged, carbonated, and mineral spring 
waters bottled and put on the market; many of these 
are used as agreeable table beverages. Examples: Soda 
water, Apollinaris, Poland, Seltzer, and Vichy. Some 
contain minerals of medicinal value. Examples: Litliia, 
saline, and sulphur waters. 


SALTS. 

Of all salts found in the body, the most abundant 
and valuable is sodium chloride (NaCl), common salt; 
it exists in all tissues, secretions, and fluids of the 
body, with exception of enamel of the teeth. The 
amount found in food is not always sufficient; therefore 
salt is used as a condiment. It assists digestion, inas¬ 
much as it furnishes chlorine for hydrochloric acid found 
in gastric juice. 

Common salt is obtained from evaporation of spring 
and sea water, also from mines. Our supply of salt ob¬ 
tained by evaporation comes chiefly from Michigan and 
New York; mined salt from Louisiana and Kansas. 

Salt is a great preservative; advantage is taken of this 
in salting meat and fish. 

Other salts — lime, phosphorus, magnesia, potash, sul¬ 
phur, and iron — are obtained in sufficient quantity from 
food we eat and water we drink. In young children, 
perfect formation of bones and teeth depends upon phos¬ 
phorus and lime taken into the system; these are found 
in meat and fish, but abound in cereals. 

STARCH (C ti n 1() 0 5 ). 

Starch is a white, glistening powder; it is largely dis¬ 
tributed throughout the vegetable kingdom, being found 
most abundantly in cereals and potatoes. Being a force- 
producer and heat-giver, it forms one of the most impor- 


6 


BOSTON COOKING-SCHOOL COOK BOOK. 


taut foods. Alone it cannot sustain life, but must be 
taken in combination with foods which build and repair 
tissues. 

Test for Starch. A weak solution of iodine added to 
cold cooked starch gives an intense blue color. 

Starch is insoluble in cold water, almost soluble in 
boiling water. Cold water separates starcli-grains, boil¬ 
ing water causes them to swell and burst, thus forming a 
paste. 

Starch subjected to heat is changed to dextrine 
(C c H 10 O 5 ), British gum. Dextrine subjected to heat plus 
an acid or a ferment is changed to dextrose (C«H la Oc). 
Dextrose occurs in ripe fruit, honey, sweet wine, and as 
a manufactured product. When grain is allowed to ger¬ 
minate for malting purposes, starch is changed to dex¬ 
trine and dextrose. In fermentation, dextrose is changed 
to alcohol (C0H5IIO) and carbon-dioxide (OCX.). Ex¬ 
amples : Bread-making, vinegar, and distilled liquors. 

Glycogen, animal starch, is found in many animal tis¬ 
sues and in some fungi. Examples : In liver of meat and 
oysters. 

Raw starch is not digestible; consequently all foods 
containing starch should be subjected to boiling water, 
and thoroughly cooked. Starch is manufactured from 
wheat, corn, and potatoes. Corn-starch is manufactured 
from Indian corn. Arrowroot, the purest form of starch, 
is obtained from two or three species of the Mara 11 ta 
plant, which grows in the West Indies and other tropical 
countries. Bermuda arrowroot is most highly esteemed. 
Tapioca is starch obtained from tuberous roots of the 
bitter cassava, native of South America. Sago is starch 
obtained from sago palms, native of India. 

SUGAR (C 1 ,IL, 0 11 ). 

Sugar is a crystalline substance, differing from starch 
by its sweet taste and solubility in cold water. As food, 


7 


SUGAR. 


its uses are the same as starch; all starch must be con¬ 
verted into sugar before it can be assimilated. 

The principal kinds of sugar are: Cane sugar or sucrose, 
grape sugar or glucose (C G II 13 O 0 ), milk sugar or lactose 
(C^ILoOn), and fruit sugar or leuulose (C G IIioO c ). 

Cane sugar is obtained from sugar cane, beets, and the 
palm and sugar-maple trees. Sugar cane is a grass sup¬ 
posed to be native to Southern Asia, but now grown 
throughout the tropics, a large amount coming from Cuba 


and Louisiana; it is the commonest and sweetest of all, 
and in all cases the manufacture is essentially the same. 
The products of manufacture ;ire : Molasses, syrup, brown 
sugar, loaf, cut, granulated, powdered, and confectioners’ 
sugar. Brown sugar is cheapest, but is not so pure or 
sweet as white grades; powdered and confectioners’ 
sugars are line grades, pulverized, and, although seeming 
less sweet to the taste, are equally pure. Confectioners’ 
sugar when applied to the tongue will dissolve at once; 
powdered sugar is a little granular. 

Cane sugar when added to fruits, and allowed to cook 
for some time, changes to grape sugar, losing one-third 
of its sweetness; therefore the reason for adding it when 
fruit is nearly cooked. Cane sugar is of great preserva¬ 
tive value, hence its use in preserving fruits and milk; 
also, for the preparation of syrups. 

Three changes take place in the cooking of sugar: 
First, barley sugar; second, caramel; third, carbon. 

Grape sugar is found in honey and all sweet fruits. It 
appears on the outside of dried fruits such as raisins, 
dates, etc., and is only two-thirds as sweet as cane sugar. 
As a manufactured product it is obtained from the starch 
of corn. 

Milk sugar is obtained from the milk of mammalia, but 
unlike cane sugar does not ferment. 

Fruit sugar is obtained from sweet fruits, and is sold as 
diabetin , is sweeter than cane sugar, and is principally used 
by diabetic patients. 


8 


BOSTON COOKING-SCHOOL COOK BOOK. 


GUM, PECTOSE AND CELLULOSE. 

These compounds found in food are closely allied to 
the carbohydrates, but are neither starchy, saccharine, 
nor oily. Gum exists in the juices of almost all plants, 
coming from the stems, branches, and fruits. Examples : 
Gum arabic, gum tragacanth, and mucilage. Pectose 
exists in the fleshy pulp of unripe fruit; during the pro¬ 
cess of ripening it changes to pectin; by cooking, pectin 
is changed to pectosic acid, and by longer cooking to 
pectic acid. Pectosic acid is jelly-like when cold; pectic 
acid is jelly-like when hot or cold. Cellulose constitutes 
the cell-walls of vegetable life; in very young vegetables 
it is possible that it can be acted upon by the digestive 
ferments; in older vegetables it becomes woody and 
completely indigestible. 

FATS AND OILS. 

Fats and oils are found in both the animal and vege¬ 
table kingdom. Fats are solid; oils are liquid; they may 
be converted into a liquid state by application of heat; 
they contain three substances, stearin (solid), olein 
(liquid), palmitin (semi-solid). Suet is an example where 
stearin is found in excess ; lard where olein is in excess, and 
butter where palmitin is in excess. Margarin is a mixture 
of stearin and palmitin. The fatty acids are formed of 
stearin, olein, and palmitin, with glycerine as the base. 
Examples: stearic, palmitic, and oleic acid. Butyric 
acid is acid found in butter. These are not sour to the 
taste, but are called acids on account of their chemical 
composition. 

Among animal fats cream and butter are of first impor¬ 
tance as foods, on account of their easy assimilation. 
Other examples are : The fat of meats, bone-marrow, suet 
(the best found around the loin and kidneys of the beef 
creature), lard, cottolene, coto-suet, cocoanut butter, but- 
terine and oleomargarine. The principal animal oils are 


MILK. 


9 


cod liver oil and oil found in the yolk of egg; principal 
vegetable oils are olive, cotton-seed, poppy, and cocoanut 
oil, and oils obtained from various nuts. 

Oils are divided into two classes, essential and fixed. Es¬ 
sential oils are volatile and soluble in alcohol. Examples : 
Clove, rose, nutmeg, and violet. Fixed oils are non-vola¬ 
tile and soluble in ether, oil or turpentine. Examples: 
Oil of nuts, corn-meal, and mustard. 

Fats may be heated to a high temperature, as con¬ 
sidered in cookery they have no boiling-point. When 
appearing to boil, it is evident water has been added, and 
the temperature lowered to that of boiling water, 212° F. 

MILK. 

COMPOSITION. 

Proteid, 3.4%. Mineral matter, .7%. 

Fat, 4 %. Water, 87 %. 

Lactose, 4.0%. 

Boston Chemist. 

The value of milk as a food is obvious from the fact 
that it constitutes the natural food of all young mam¬ 
malia during the period of their most rapid growth. 
There is some danger, however, of overestimating its 
value in the dietary of adults, as solid food is essential, 
and liquid taken should act as a stimulant and a solvent 
rather than as a nutrient. One obtains the greatest 
benefit from milk when taken alone at regular inter¬ 
vals between meals, or before retiring, and sipped, 
rather than drunk. Hot milk is often given to produce 
sleep. 

When milk is allowed to stand for a few hours, the 
globules of fat, which have been held in suspension 
throughout the liquid, rise to the top in the form of 
cream; this is due to their lower specific gravity. 

The difference in quality of milk depends chiefly on the 
quantity of fat therein : casein, lactose, and mineral mat- 


10 BOSTON COOKING-SCHOOL COOK BOOK. 


ter being nearly constant, water varying 
milk is adulterated. 


but little unless 


Why Milk Sours. A germ found floating in the air 
attacks a portion of the lactose in the milk, converting it 
into lactic acid; this, in turn, acts upon the casein (pro- 
teid) and precipitates it, producing what is known as 
curd and whey . Whey contains water, salts, and some 
sugar. 


Milk is preserved by sterilization, pasteurisation, and 
evaporation. Fresh condensed milk, a form of cvapo- 
rized milk, is sold in bulk, and is preferred by many to 
serve with coffee. Various brands of condensed milk and 
cream arc on the market in tin cans, hermetically sealed. 
Examples: Nestle’s Swiss Condensed Milk, Eagle Con¬ 
densed Milk, Daisy Condensed Milk, Highland Evapo¬ 
rated Cream, Borden’s Peerless Evaporated Cream. 
Malted milk — evaporized milk in combination with ex¬ 
tracts of malted barley and wheat — is used to a consid¬ 
erable extent; it is sold in the form of powder. 

Thin, or strawberry, and thick cream may be obtained 
from almost all creameries. Devonshire, or clotted cream, 
is cream which has been removed from milk allowed to 
heat slowly to a temperature of about 150° F. 

In feeding infants with milk, avoid all danger of infec¬ 
tious germs by sterilization. By this process milk can be 
kept for many days, and transported if necessary. To 
prevent acidity of the stomach, add from one to two tea¬ 
spoonfuls of lime water to each half pint of milk. Lime 
water may be bought at any druggist’s, or easily prepared 
at home. 


Lime Water. Pour two quarts boiling water over an 
inch cube unslacked lime; stir thoroughly and stand over 
night; in the morning pour off the liquid that is clear, and 
bottle for use. Keep in a cool place. 


11 


BUTTE.lt. 


MILK FOR THE SICK. 

It is generally conceded that in typhoid fever and 
diphtheria, milk should constitute the diet in early stages 
of either disease. In cases where it cannot he taken 
alone, it may he taken in combination with soda, seltzer, 
Apollinaris, or Vichy water, hearing in mind that it 
should he given in small quantities, at frequent, regular 
intervals. 

In cases of extreme weakness peptonized 'milk is often 
used which is partially pre-digested. Koumiss (fer¬ 
mented milk), which can he easily prepared at home, 
is much used in fevers and gastric troubles. 

Where a larger amount of nutriment is required, (dim- 
menized milk is valuable. 

(food reports come from the use of modified, milk. , pre¬ 
pared at the Walker-Gordon Laboratory, Boston, and 
from a similar laboratory in Philadelphia. Modified milk 
is put up by physicians’ prescriptions; the milk is sep¬ 
arated into its parts, and recombined in different propor¬ 
tions to better suit the needs of individual cases. The 
milk is always sterilized before it leaves the laboratory. 


BUTTER. 


COMPOSITION. 


Fat, 05%. 
Water, 5.04%. 


Mineral matter, .05 / 0 


0 -/ 


Casein, .71% 


Pratt Institute . 


Butter of commerce is made from cream of cow’s milk. 
The quality depends upon the breed of cow, manner of, 
and care in feeding. Milk from Jersey and Guernsey 
cows yields the largest amount of butter. 

Butter should be kept in a cool place, and well covered, 
otherwise it is liable to become rancid; this is due to the 
albuminous constituents of the milk, acting as a ferment, 
setting free the fatty acids. First-quality butter should 


12 


BOSTON COOKING-SCHOOL COOK BOOK. 


be used; this does not include put butter or fancy grades. 
Poor butter bus not been as thorouglily worked during 
manufacture, consequently more casein remains; there¬ 
fore it is more apt to become rancid. Fresh butter spoils 
quickly; salt acts as a preservative. Putter which has 
become rancid by too long keeping may be greatly im¬ 
proved by melting, heating, and quickly chilling with ice- 
water. The butter will rise to the top, and may be easily 
removed. 

Where butter cannot be afforded, there are several* 
products on the market which have the same chemical 
composition as butter, and are equally wholesome. Ex¬ 
amples: Butterine and oleomargarine. 

Buttermilk is liquid remaining after butter “has come.'’ 
When taken fresh, it makes a wholesome beverage. 


CHEESE. 

COMPOSITION. 

Proteid, 31.23%. Water, 30.17%. 

Fat, 34.39%. Mineral matter, 4.31%. 

Cheese is the solid part of sweet milk obtained by heat¬ 
ing milk and coagulating it by means of rennet or an acid. 
Rennet is an infusion made from prepared inner mem¬ 
brane of the fourth stomach of the calf. The curd is 
salted and subjected to pressure. Cheese is made from 
skim milk, milk plus cream, or cream. Cheese is kept 
for a longer or shorter time, according to the kind, 
that fermentation or decomposition may take place. 
This is called ripening. Some cream cheeses are not 
allowed to ripen. Milk from Jersey and Guernsey cows 
yields the largest amount of cheese. 

Cheese is very valuable food; being rich in proteid, it 
may be used as a substitute for meat. A pound of cheese 
is equal in proteid to two pounds of beef. Cheese in the 
raw state is difficult of digestion. This is somewhat over¬ 
come by cooking and adding a small amount of bicar- 


FRUITS. 


13 


bon ate of soda. A small piece of rich cheese is often 
eaten to assist digestion. 

The various brands of cheese take their names from 
the places where made. Many foreign ones are now well 
imitated in this country. The favorite kinds of skim-milk 
cheese are: Edam, Gruyere, and Parmesan. Parmesan 
is very hard and used principally for grating. The 
holes in Gruyere are due to aeration. 

The favorite kinds of milk cheese are: Gloucester, 
Cheshire, Cheddar, and Gorgonzola; Milk and cream 
cheese: Stilton and Double Gloucester; Cream cheese: 
Brie, Neufchfitel, and Camembert. 


FRUITS. 

The varieties of fruits consumed are numerous, and 
their uses important. They are chiefly valuable for their 
sugar, acids, and salts, and are cooling, refreshing, and 
stimulating. They act as a tonic, and assist in purifying 
the blood. Many contain a jelly-like substance, called 
pectin, and several contain starch, which during the 
ripening process is converted into glucose. Bananas, 
dates, tigs, prunes, and grapes, owing to their large 
amount of sugar, are the most nutritious. Melons, oranges, 
lemons, and grapes contain the largest amount of water. 
Apples, lemons, and oranges are valuable for their potash 
salts, and oranges and lemons especially valuable for their 
citric acid. It is of importance to those who are obliged 
to exclude much sugar from their dietary, to know that 
plums, peaches, apricots, and raspberries have less sugar 
than, other fruits; apples, sweet cherries, grapes, and 
pears contain the largest amount. Apples are obtain¬ 
able nearly all the year, and on account of their variety, 
cheapness, and abundance, are termed queen of fruits. 

Thoroughly ripe fruits should be freely indulged in, and 
to many are more acceptable than desserts prepared in 
the kitchen. If possible, fruits should always appear on 


14 


I in,STUN COOKINCHSCIIOOL COOK KOOK. 


the breakfast-table. In cases where uncooked fruit can¬ 
not be freely eaten, many kinds may be cooked and prove 
valuable. Never eat unripe fruit, or that which is begin¬ 
ning to decay. Fruits should be wiped or rinsed before 


serving. 


VEGETABLE ACIDS, AND WHERE FOUND. 

The principal vegetable acids are: 

I. Acetic (HC 3 U 8 0 2 ), found in wine and vinegar. 

II. Tartaric (IIi>C 4 II 4 0 (! )-, found in grapes, pineapples, 
and tamarinds. 

III. Malic, much like tartaric, found in apples, pears, 
peaches, apricots, gooseberries, and currants. 

IV. Citric (IIj>C ( ;II 5 0 7 ), found in lemons, oranges, limes, 
and citron. 

V. Oxalic (ITC0O4), found in rhubarb and sorrel. 

To these may be added tannic acid, obtained from gall 
nuts. Some fruits contain two or more acids. Malic and 
citric are found in strawberries, raspberries, gooseberries, 
and cherries; malic, citric, and oxalic in cranberries. 


CONDIMENTS. 

Condiments are not classed among foods, but are 
known as food adjuncts. They are used to stimulate the 
appetite by adding flavor to food. Among the most im¬ 
portant arc salt, spices, and various flavorings. Salt, 
according to some authorities, is called a food, being 
necessary to life. 

Black pepper is ground peppercorns. Peppercorns 
are the dried berries of Piper nigrum, grown in the West 
Indies, Sumatra, and other Eastern countries. 

White pepper- is made from the same berry, the outer 
husk being removed before grinding. It is less irritating 
than black pepper to the coating of the stomach. 




CONDI M ENTS. 


15 


Cayenne pepper is the powdered pod of capsicum grown 
on the eastern coast of Africa and in Zanzibar. 

Mustard is the ground seed of two species of the Bras- 
siea. Brassica alba yields white mustard seeds ; Brassica 
nigra, black mustard seeds. Both species are grown in 
Europe and America. 

Ginger is pulverized dried root of Zanzibar officinale, 
grown in Jamaica, China, and India. Commercially speak¬ 
ing, there are three grades, — Jamaica, best and strongest; 
Cochin, and African. 

Cinnamon is ground inner bark of Cinnamomum zey- 
lanicum, principally grown in Ceylon. The cinnamon of 
commerce (cassia) is powdered bark of different species 
of the same shrub, which is principally grown in China, 
and called Chinese cinnamon. It is cheaper than true 
cinnamon. 

Clove is ground flower buds of Caryophyllus aromaticus, 
native to the Moluccas or Spice Islands, but now grown 
principally in Zanzibar, Pemba, and the West Indies. 

Pimento (commonly called allspice) is ground fruit of 
the Eugenia pimenta, grown in Jamaica and the West 
Indies. 

Nutmeg is the kernel of the fruit of the Myristica 
fragrans, grown in Banda Islands. 

Mace. The fibrous network which envelops the nut¬ 
meg seed constitutes the mace of commerce. 

Vinegar is made from apple cider, malt, and wine, and 
is the product of fermentation. It is a great preservative; 
hence its use in the making of pickles, sauces, and other 
condiments. The amount of acetic acid in vinegar varies 
from two to seven per cent. 

Capers are flower buds of Capparis spinosa, grown in 
countries bordering the Mediterranean. They are pre¬ 
served in vinegar, and bottled for importation. 

Horse-radish is root of Cochliaria annoracia, — a plant 
native to Europe, but now grown in our own country. It 
is generally grated, mixed with vinegar, and bottled. 






1.6 


BOSTON COOKING-SCHOOL COOK BOOK. 


FLAVORING EXTRACTS. 

Many flavoring extracts are on the market. Examples : 
Almond, vanilla, lemon, orange, peach, and rose. These 
are made from the flower, fruit, or seed from which they 
are named. Strawberry, pineapple, and banana extracts 
are manufactured from chemicals. 


COOKERY. 


IT 


CHAPTER II. 

COOKERY. 

ROOKERY is the art of preparing food for the nourish- 
^ ment of the bodv. 

Prehistoric man may have lived on uncooked foods, 
but there are no savage races to-day who do not practice 
cookery in some way, however crude. Progress in civili¬ 
zation has been accompanied by progress in cookery. 

Much time has been given in the last few years to the 
study of foods, their necessary proportions, and manner 
of cooking them. Educators have been shown by scien¬ 
tists that this knowledge should be disseminated; as a 
result, “Cookery” is found in the curriculum of public 
schools of many of our towns and cities. 

Food is cooked to develop new flavors, and make it 
more palatable and digestible. For cooking there are 
three essentials (besides the material to be cooked), — 
heat, air, and moisture. 

Heat is molecular motion, and is produced by combus¬ 
tion. Heat used for cookery is obtained by the combus¬ 
tion of inflammable substances — wood, coal, charcoal, 
coke, gas, gasoline, kerosene, and alcohol—called fuels. 
Heat for cookery is applied by radiation, conduction, and 
convection. 

Air is composed of oxygen, nitrogen, and argon, and 
surrounds everything. Combustion cannot take place 
without it, the oxygen of the air being the only sup¬ 
porter of combustion. 

Moisture, in the form of water, either found in the food 
or added to it. 

The combined effect of hent and moisture swells and 
bursts starch-grains; hardens albumen in eggs, fish, and 


13 


HOSTON (!()<> K I N< 1-S( !| I (>( )Ij COOK LJOOK. 


incut; softens fibrous portions of meat, and cellulose of 
vegetables. 

Among fuels, kerosene oil is the cheapest; gas gives 
the greatest amount of heat in the shortest time. /Soft 
i wood , like pine, on account of its coarse fibre, burns 
quickly; therefore makes the best kindling. Hard, wood :, 
like oak and ash, having the fibres closely packed, burns 
slowly, and is used in addition to pine wood for kindling 
coal. Where only wood is used as a fuel, it is principally 
hard wood. 

Charcoal for fuel is produced by the smothered com¬ 
bustion of wood. It gives an intense, even heat; there¬ 
fore makes a good broiling fire. Its use for kindling is 
not infrequent. 

There are two kinds of coal: Anth racite , or hard 
coal. Examples: Hard and free-burning White Ash, 
Shamokin, and Franklin. Nut is any kind of hard coal 
obtained from screenings. Bituminous , or soft coal. 
Example : Cannel coal. 

Coke is the solid product of carbonized coal, and bears 
the same relation to coal that charcoal bears to wood. 

Alcohol is employed as fuel when the chafing-dish is 
used. 

FIRE. 

Fire for cookery is confined in a stove or range, so that 
heat may be utilized and regulated. Flame-heat is ob¬ 
tained from kerosene, gas, or alcohol, as used in oil- 
stoves, gas-stoves or gas-ranges, and chafing-dishes. 

A cooking-stove is a large iron box set on legs. It 
has a fire-box in the front, the sides of which are lined 
with fire-proof material similar to that of which bricks 
are made. The bottom is furnished with a movable iron 
grate. Underneath the fire-box is a space which extends 
from the grate to a pan for receiving ashes. At the back 
of fire-box is a compartment called the oven, accessible 
on each side of the stove by a door. Between the oven 
and the top of the stove is a space for the circulation of air. 


19 


now to uuiiii) A fire. 

Stoves are connected with chimney-flues by means of a 
stove-pipe, and have dampers to regulate the supply of 
air and heat, and as an outlet for smoke and gases. 

The damper below the fire-box is known as the front 
damper , by means of which the air supply is regulated, 
thus regulating the heat. 

The oven is heated by a circulation of hot air. This is 
accomplished by closing the oven-damper, which is situ¬ 
ated near the oven. When this damper is left open, the 
hot air rushes up the chimney. The damper near the 
chimney is known as the chimney-damper. When open 
it gives a free outlet for the escape of smoke and gas. 
When partially closed, as is usually the case in most 
ranges, except when the fire is started, it serves as a 
saver of heat. There is also a check , which, when open, 
cools the lire and saves heat, but should always be closed 
except when used for this purpose. 

Stoves are but seldom used, portable ranges having 
taken their places. 

A portable range is a cooking-stove with one oven door ; 
it often has an under oven, of use for warming dishes and 
keeping food hot. 

A set range is built in a fireplace. It usually has two 
ovens, one on each side of the fire-box, or two above it 
at the back. Set ranges, as they consume so large an 
amount of fuel, are being replaced by portable ones. 

HOW TO BUILD A FIRE. 

! 

Before starting to build a fire, free the grate from 
ashes. To do this, put on covers, close front and back 
dampers, and open oven-damper; turn grate, and ashes 
will fall into the ash receiver. If these rules are not fol¬ 
lowed, ashes will fly over the room. Turn grate back 
into place, remove the covers over fire-box, and cover 
grate with pieces of paper (twisted in centre and left 
loose at the ends). Cover paper with small sticks, or 
pieces of pine wood, being sure that the wood reaches 


20 


BOSTON COOKING-SCHOOL COOK BOOK. 


the ends of fire-box, and so arranged that it will admit 
air. Over pine wood arrange hard wood; then sprinkle 
with two shovelfuls of coal. Put on covers, open closed 
dampers, strike a match, — sufficient friction is formed to 
burn the phosphorus, this in turn lights the sulphur, 
and the sulphur the wood, — then apply the lighted match 
under the grate, and you have a fire. 

Now blacken the stove. Begin at front of range, and 
work towards the back; as the iron heats, a good polish 
may be obtained. When the wood is thoroughly kindled, 
add more coal. A blue flame will soon appear, which is 
the gas (CO) in the coal burning to carbon dioxide (CO.,), 
when the blue flame changes to a white flame; then the 
oven-damper should be closed. In a few moments the 
front damper may be nearly closed, leaving space to ad¬ 
mit sufficient oxygen to feed the fire. It is sometimes 
forgotten that oxygen is necessary to keep a fire burning. 
As soon as the coal is well ignited, half close the chimney- 
damper, unless the draft be very poor. 

Never allow the fire-box to be more than three-fourths 
filled. When full, the draft is checked, a larger.amount 
of fuel is consumed, and much heat is lost. This is 
a point that should be impressed on the mind of the 
cook. 

Ashes must be removed and sifted daily; pick over 
and save good coals,—which are known as cinders,— 
throwing out useless pieces, known as clinkers. 

If a fire is used constantly during the day, replenish 
coal frequently, but in small quantities. If for any length 
of time the fire is not needed, open check, the dampers 
being closed; when again wanted for use, close check, 
open front damper, and with a poker rake out ashes from 
under fire, and wait for fire to burn brightly before adding 
new coal. 

Coal when red hot has parted with most of its heat. 
Some refuse to believe this, and insist upon keeping 
dampers open until most of the heat has escaped into the 
chimnev. 


21 


WAYS OF COOKING. 


To keep a fire over night, remove the ashes from under 
the lire, put on enough coal to fill the box, close the 
dampers, and lift the back covers enough to admit air. 
This is better than lifting the covers over the fire-box, 
and prevents poisonous gases entering the room. 


WAYS OF COOKING. 


The principal ways of 
stewing, roasting, baking, 
fricasseeing. 


cooking are boiling, broiling, 
frying, sauteing, braising, and 


Boiling is cooking in boiling water. Solid food so 
cooked is called boiled food, though literally this expres¬ 
sion is incorrect. Examples: Boiled eggs, potatoes, 
mutton, etc. 


Water boils at 212° F. (sea level), and simmers at 
185° F. Slowly boiling water has the same tempera¬ 
ture as rapidly boiling water, consequently is able to do 
the same work, — a fact often forgotten by the cook, 
who is too apt “to wood” the lire that water may boil 
vigorously. 

Watery vapor and steam pass off from boiling water. 
Steam is invisible; watery vapor is visible, and is often 
miscalled steam. Cooking utensils commonly used ad¬ 
mit the escape of watery vapor and steam; thereby much 
beat is lost if food is cooked in rapidly boiling water. 

Water is boiled for two purposes: First, cooking of 
itself to destroy organic impurities; second, for cooking 
foods. Boiling water toughens and hardens albumen in 


eggs; toughens fibrin and dissolves tissues in meat; 
bursts starch-grains and softens cellulose in cereals and 
vegetables. Milk should never be allowed to boil. At 
boiling temperature (214° F.) the casein is slightly hard¬ 
ened, and the fat is rendered more difficult of digestion. 
Milk heated over boiling water, as in a double boiler, is 
called scalded milk , and reaches a temperature of 196° F. 
When foods are cooked over hot water the process is 
called steaming. 


BOSTON COOKING-SCHOOL COOK LOOK. 


22 


Stewing is cooking in a small amount of hot water fot 
a long time at low temperature; it is the most economical 
way of cooking meats, as all nutriment is retained, and 
the ordinary way of cooking cheaper cuts. Thus fibre 
and connective tissues are softened, and the whole is 
made tender and palatable. 

Broiling is cooking over or in front of a clear lire. The 
food to be cooked is usually placed in a greased broiler 
or on a gridiron held near the coals, turned often at 
first to sear the outside,— thus preventing escape of inner 
juices, — afterwards turned occasionally. Tender meats 
and fish may be cooked in this way. The flavor obtained 
by broiling is particularly fine; there is, however, a greater 
loss of weight in this than in any other way of cooking, 
as the food thus cooked is exposed to free circulation 
of air. When coal is not used, or a lire is not in condi¬ 
tion for broiling, apian for pan broiling has been adopted. 
This is done by placing food to be cooked in a hissing hot 
frying-pan, turning often as in broiling. 

Roasting is cooking before a clear fire, with a reflector 
to concentrate the heat. Heat is applied in the same way 
as for broiling, the difference being that the meat for 
roasting is placed on a spit and allowed to revolve, 
thicker pieces always being employed. Tin-kitchens are 
now but seldom used. Meats cooked in a range oven, 
though really baked, are said to be roasted. Meats so 
cooked are pleasing to the sight and agreeable to the 
palate, although, according to Mr. Edward Atkinson, not 
so easily digested as when cooked at a lower temperature 


in the Aladdin oven. 

Baking is cooking in a range oven. 

Frying is cooking by means of immersion in deep fat 
raised to a temperature of 350° to 400° F. For frying- 
purposes olive oil, lard, beef drippings, cottolene, coto- 
suet, and cocoanut butter are used. A combination of 
two-tliirds lard and one-third beef suet (tried out and 
clarified) is better than lard alone. Cottolene, coto-suet, 
and cocoanut butter are economical, inasmuch as they 


WAYS OF COOKING. 23 

may be heated to a high temperature without discoloring, 
therefore may he used for a larger number of fryings. 
Cod fat obtained from beef is often used by chefs for 
frying. 

Great care should be taken in frying that fat is of the 
right temperature; otherwise food so cooked will absorb 
fat. 

Nearly all foods which do not contain eggs are dipped 
in flour or crumbs, egg, and crumbs, before frying. The 
intense heat of fat hardens the albumen, thus forming a 
coating which prevents food from “ soaking fat.” 

When meat or fish is to be fried, it should be kept in a 
warm room for some time previous to cooking, and wiped 
as dry as possible. If cold, it decreases the temperature 
of the fat to such extent that a coating is not formed 
quickly enough to prevent fat from penetrating the food. 
The ebullition of fat is due to water found in food to be 
cooked. 

Great care must be taken that too much is not put into 
the fat at one time, not only because it lowers the tem¬ 
perature of the fat, but because it causes it to bubble and 
go over the sides of the kettle. It is not fat that boils, 
but water which fat has received from food. 

All fried food on removal from fat should be drained 
on brown paper. 

Rules for Testing Fat for Frying. 1. When the fat 
begins to smoke, drop in an inch cube of bread, from soft 
part of loaf, and if in forty seconds it is golden brown, the 
fat is then of right temperature for frying any cooked 
mixture. 

2. Use same test for uncooked mixtures, allowing one 
minute for bread to brown. 

Many kinds of food may be fried in the same fat; new 
fat should be used for batter and dough mixtures, pota¬ 
toes, and fish-balls; after these, fish, meat, and croquettes. 
Fat should be frequently clarified. 

To Clarify Fat. Melt fat, add raw potato cut in quarter- 
inch slices, and allow fat to heat gradually; when fat 


24 BOSTON COOKING-SCHOOL COOK BOOK. 


censes to bubble and potatoes are well browned, strain 
through double cheese-cloth, placed over wire strainer, 
into a pan. The potato absorbs any odors or gases, and 
collects to itself some of the sediment, remainder settling 
to bottom of kettle. 

When small amount of fat is to be clarified, add to cold 
fat boiling water, stir vigorously, and set aside to cool; 
the fat will form a cake on top, which may be easily re¬ 
moved; on bottom of the cake will be found sediment, 
which may be readily scraped off with a knife. 

Remnants of fat, either cooked or uncooked, should be 
saved and tried out, and when necessary clarified. 

Fat from beef, poultry, chicken, and pork, may be used 
for shortening or flying purposes; fat from mutton and 
smoked meats may be used for making hard and soft 
soap; fat removed from soup stock, the water in which 
corned beef has been cooked, and drippings from roast 
beef, may be tried out, clarified, and used for shortening 
or frying purposes. 

To Try out Fat. Cut in small pieces and melt in top of 
a double boiler; in this way it will require less watching 
than if placed in kettle on the back of range. Leaf lard 
is tried out in the same way; in cutting the leaf, remove 
membrane. After straining lard, that which remains may 
be salted, pressed, and eaten as a relish, and is called 
scraps. 

Sauteing is flying in a small quantity of fat. Food so 
cooked is much more difficult of digestion than when fried 
in deep fat; it is impossible to cook in this way without 
the food absorbing fat. A frying-pan or griddle is used; 
the food is cooked on one side, then turned, and cooked 
on the other. 

Braising is stewing and baking (meat). Meat to be 
braised is frequently first sauted to prevent escape of 
much juice in the gravy. The meat is placed in a pan 
with a small quantity of stock or water, vegetables (car¬ 
rot, turnip, celery, and onion) cut in pieces, salt, pepper, 
and sweet herbs. The pan should have a tight-fitting 


WAYS OF PREPARING FOOD FOE COOKING. 


or. 


cover. Meat so prepared should be cooked in an oven at 
low uniform temperature for a long time. This is an 
economical way of cooking, and the only way besides 
stewing or boiling of making a large piece of tough meat 
palatable and digestible. 


Fricassee in g is sauteing and serving with a sauce. 
Tender meat is fricasseed without previous cooking; less 
tender meat requires cooking in hot water before fricas- 
seeing. Although veal is obtained from a young creature, 
it requires long cooking; it is usually sauted, and then 
cooked in a sauce at low temperature for a long time. 


Various Ways of Preparing Food for Cooking. 

Egging and Crumbing. Use for crumbing dried bread 
crumbs which have been rolled and sifted, or soft stale 
bread broken in pieces and forced through a colander. 
An ingenious machine on the market, “The Bread 
Crumber,” does this work. Egg used for crumbing 
should be broken into a shallow plate and beaten with a 
silver fork to blend yolk and white; dilute each egg with 
two tablespoons water. The crumbs should be taken on 
a board; food to be fried should be first rolled in crumbs 
(care being taken that all parts are covered with crumbs), 
then dipped in egg mixture (equal care being taken to 
cover all parts), then rolled in crumbs again ; after the 
last crumbing remove food to a place on the board where 
there are no crumbs, and shake off some of the outer ones 
which make coating too thick. A broad-bladed knife 
with short handle — the Teller knife — is the most con¬ 
venient utensil for lifting food to be crumbed from egg 
mixture. Small scallops, oysters, and crabs are more 
easily crumbed by putting crumbs and fish in paper and 
shaking paper until the fish is covered with crumbs. The 
object of first crumbing is to dry the surface that egg 
may cling to it; and where a thin coating is desired flour 
is often used in place of crumbs. 




BOSTON COOIUNO-SOHOOL COOK BOOK. 


Larding is introducing sirmll pieces of f:it salt pork or 
bacon through the surface of uncooked meat. The flavor 
of lean and dry meat is much improved by larding; ten¬ 
derloin of beef (fillet), grouse, partridge, pigeon, and 
liver are often prepared in this way. 1 ig pork being 
firm, is best for larding. Pork should be kept in a cold 
place that it may be well chilled. Remove rind and use 
the part of pork which lies between rind and vein. With 
sharp knife (which is sure to make a clean cut) remove 
slices a little less than one-fourtli inch thick; cut the 
slices into strips a little less than one-fourth inch wide; 
these strips should be two and one-fourth inches long, 
and are called lardoons. Lardoons for small birds — quail, 
for example — should be cut smaller and not quite so long. 
To lard, insert one end of lardoon into larding-needle, 
hold needle firmly, and with pointed end take up a stitch 
one-tliird inch deep and three-fourths inch wide; draw 
needle through, care being taken that lardoon is left in 
meat and its ends project to equal lengths. Arrange lar¬ 
doons in parallel rows, one inch apart, stitches in the 
alternate rows being directly underneath each other. 
Lard the upper surface of cuts of meat with the grain, 
never across it. In birds, insert lardoons at right angles 
to breast-bone on either side. When large lardoons are 
forced through meat from surface to surface, the process 
is called daubing. Example: Beef a la mode. Thin 
slices of fat salt pork placed over meat may be substi¬ 
tuted for larding, but flavor is not the same as when 
pork is drawn through flesh, and the dish is far less 
sightly. 

Boning is removing bones from meat or fish, leaving 
the flesh nearly in its original shape. For boning, a 
small sharp knife with pointed blade is essential. Legs 
of mutton and veal and loins of beef may be ordered 
boned at market, no extra charge being made. 

. Whoever wishes to learn how to bone should first be 
taught boning of a small bird; when this is accomplished, 
larger birds, chickens, and turkeys may easily be done, 


27 


HOW TO MEASURE. 

the processes varying but little. In large birds, tendons 
are drawn from legs, and the wings are left on and 
boned. 

How to Bone a Bird. 

In buying birds for boning, select those which have 
been fresh killed, dry picked and not drawn. Singe, 
remove pinfeathers, head, and feet, and cut off wings 
close to body. Lay bird on a board, breast down. 

Begin at neck and with sharp knife cut through the 
skin the entire length of body. Scrape the Hesh from 
backbone until end of one shoulder-blade is found ; scrape 
flesh from shoulder-blade and continue around wing-joint, 
cutting through tendonous portions which are encoun¬ 
tered; then bone other side. Scrape skin from backbone 
the entire length of body, working across the ribs. Free 
wish-bone and collar-bones, at same time removing crop 
and windpipe; continue down breast-bone, particular 
care being taken not to break the skin as it lies very 
near bone, or to cut the delicate membranes which en¬ 
close entrails. Scrape flesh from second joints and 
drumsticks, laying it back and drawing off as a glove 
may be drawn from the hand. Withdraw carcass and 
put flesh back in its original shape. In large birds where 
wings are boned, scrape flesh to middle joint, where bone 
should be broken, leaving bone at tip end to assist in 
preserving shape. 


How to Measure. 

Correct measurements are absolutely necessary to in¬ 
sure the best results. Good judgment, with experience, 
has taught some to measure by sight; but the majority 
need definite guides. 

Tin measuring-cups, divided in quarters or thirds, hold¬ 
ing one half-pint, and tea and table spoons of regulation 
sizes,— which may be bought at any store where kitchen 
furnishings are sold, — and a case knife, are essentials 


28 


BOSTON COOKING-SCHOOL COOK BOOK. 


for correct measurement. Mixing-spoons, which are little 
larger than tablespoons, should not be confounded with 
the latter. 



1. M uasuring-cup divided in thirds, with tablespoon, illustrating 
the measuring of dry ingredients. 

2. Measuring-eup divided in quarters, with teaspoon one-half full 
of dry ingredients. 

Measuring Ingredients. Flour, meal, powdered and 
confectioners’ sugar, and soda should be sifted before 
measuring. Mustard and baking-powder, from standing 
in boxes, settle, therefore should be stirred to lighten; 
salt frequently lumps, and these lumps should be broken. 
A cupful is measured level. To measure a cupful, put 
in the ingredient by spoonfuls or from a scoop, round 
slightly, and level with a case knife, care being taken 
not to shake the cup. A tablespoonful is measured level. 
A teaspoonful is measured level. 

To measure tea or table spoonfuls, dip the spoon in the 
ingredient, fill, lift, and level with a knife, the sharp edge 
of knife being toward tip of spoon. Divide with knife 
lengthwise of spoon, for a half-spoonful; divide halves 
crosswise for quarters, and quarters crosswise for eighths. 
Less than one-eightli of a teaspoonful is considered a few 
grains. 








HOW TO COMBINE INGREDIENTS. 


29 


Measuring Liquids. A cupful of liquid is till the cup 
will hold. 

A tea or table spoonful is all the spoon Avill hold. 

Measuring Butter, Lard, etc. To measure butter, lard, 
and other solid fats, pack solidly into cup or spoon, and 
level with a knife. 

When dry ingredients, liquids, and fats are called for 
in the same recipe, measure in the order given, thereby 
using but one cup. 

How to Combine Ingredients. 

Next to measuring comes care in combining,—a fact 
not always recognized by the inexperienced. Three ways 
are considered, — stirring, beating, cutting and folding. 

To stir, mix by using circular motion, widening the 
circles until all is blended. Stirring is the motion ordi¬ 
narily employed in all cookery, alone or in combination 
with beating. 

To beat, turn ingredient or ingredients over and over, 
continually bringing the under part to the surface, thus 
allowing the utensil used for beating to be constantly 
brought in contact with bottom of the dish and through¬ 
out the mixture. 

To cut and fold, introduce one ingredient into another 
ingredient or mixture by two motions: with a spoon, a 
repeated vertical downward motion, known as cutting; 
and a turning over and over of mixture, allowing bowl 
of spoon each time to come in contact with bottom of 
dish, is called folding. These repeated motions are alter¬ 
nated until thorough blending is accomplished. 

By stirring, ingredients are mixed; by beating , a large 
amount of air is inclosed; by cutting and folding , air al¬ 
ready introduced is prevented from escaping. 


BO 


BOSTON COOKING-SCHOOL COOK BOOK 



Steel fork. 

8. Vegetable knife. 

Teaspoon. 

9. Double boiler. 

Tablespoon. 

10. Potato ricer. 

Mixing-spoon. 

11. Wire whisk in small granite 

Cake spoon. 

saucepan. 

Small wooden spoon; 

12. Dover egg-beater. 

Case knife. 



Ways of Preserving. 

1. By Freezing. Foods which spoil readily are frozen 
for transportation, and must be kept packed in ice until 
used. Examples: Fish and poultry. 























WAYS OF FRESEUVING. 


o 

o 


1 


2. By Refrigeration. Foods so preserved are kept in 
cold storage. "The cooling is accomplished by means of 
ice, or by a machine where compressed gas is cooled and 
then permitted to expand. Examples: Meat, milk, but¬ 
ter, eggs, etc. 


3. By Canning. Which is preserving in air-tight glass 
jars, or tin cans hermetically sealed. When fruit is 
canned, sugar is usually added. 

4. By Sugar. Examples: Fruit-juices and condensed 
milk. 


f>. By Exclusion of Air. Foods are preserved by ex¬ 
clusion of air in other ways than canning. Examples: 
Grapes in bran, eggs in lime-water, etc. 

G. By Drying. Drying consists in evaporation of 
nearly all moisture, and is generally with salting, except 
in vegetables and fruits. 

7. By Evaporation. There are examples where con¬ 
siderable moisture remains, though much is driven off. 
Example: Beef extract. 

8. By Salting. There are two kinds of salting,— dry, 
and corning or salting in brine. Examples: Salt cod¬ 
fish, beef, pork, tripe, etc. 

3. By Smoking. Some foods, after being salted, are 
hunff in a closed room for several hours, where hickory 
wood is allowed to smother. Examples: Ham, beef, and 
fish. 

10. By Pickling. Vinegar, to which salt is added, 
and sometimes sugar and spices, is scalded; and cucum¬ 
bers, onions, and various kinds of fruit are allowed to 
remain in it. 

11. By Oil. Examples: Sardines, anchovies, etc. 

12. By Antiseptics. The least wholesome way is by 
the use of antiseptics. Borax and salicilic acid, when 
employed, should be used sparingly. 


BOSTON COOKING-SCHOOL COOK BOOK 


0,0 


TABLE OF MEASURES AND WEIGHTS. 


2 cups blitter (packed solidly) 




= 

1 pound. 

4 

flour (pastry) . . . 




= 

1 

U 

O u 

granulated sugar . 





1 

i ( 

0 2/ ‘t 
-/3 

powdered “ 




= 

1 

a 


confectioners’ sugar 





1 

u 

0 2/ u 
“V3 

brown sugar .... 




= 

1 

u 

0 2/ ^ 
“/3 

oatmeal. 





1 

a 

^4 “ 

rolled oats .... 




Z.LLZ 

1 

u 

“73 “ 

granulated corn meal . 





1 

u 


rye meal. 





1 

u 

1 % “ 

rice. 




— 

1 

u 

4Jj> “ 

Graham flour 




i„- i 

1 

a 

3% “ 

entire wheat flour . . 




ZZI z 

1 

u 

CO 

\ 

coffee. 




— 

1 

U 

O << 

w 

finely chopped meat . 





1 

u 

0 large eggs. 




— 

1 

a 

1 square 

Baker’s chocolate . 




— 

1 

ounce 


)-3 cup almonds blanched and 
A few grains is less than one-e 

3 teaspoons . 

10 tablespoons . 

2 tablespoons butter 

4 tablespoons flour 


lopped . = 1 “ 

jhth teaspoon. 

= 1 tablespoon 

— 1 cup. 

= 1 ounce. 

— 1 ounce. 


TIME TABLES FOR 

COOKING. 


Articles. 

Boiling. 

Time 


Coffee. 


Hours. 

Minutes. 
1 to 3 

Eggs, soft cooked . . . 



0 to 8 

“ hard “ ... 



85 to 45 

Mutton, leg. 




Ham, weight 12 to 14 lbs. 


4 to 5 


Corned Beef or Tongue . 


3 to 4 


Turkey, weight 0 lbs. . . 




Fowl, » “ 4 to 5 lbs. 


. . 2 to 3 


Chicken, “ 3 lbs. 


. . l to 1)4 




























oo 

OO 


TIME TABLES FOB COOKING. 


Articles. 

Lobster. 

Cod and Haddock, weight 3 to 5 lbs. . . 

Halibut, thick piece, “ 2 to 3 lbs. . . 

Bluefish and Bass, “ 4 to 5 lbs. . 

Salmon, weight, 2 to 3 lbs. 

Small Fish. 

Potatoes, white. 

“ sweet. 

Asparagus. 

Peas .. 

String Beans. 

Lima and other Shell Beans. 

Beets, young. 

“ old. 

Cabbage . 

Oyster Plant.. . 

Turnips. 

Onions. 

Parsnips .. 

Spinach. 

Green Corn. 

Cauliflower. 

Brussels Sprouts. 

Tomatoes, stewed. 

Bice. 

Macaroni .. 


Time. 

Hours. Minutes 
. ... 25 to 30 

. ... 20 to 30 

. . . . 30 

. ... 40 to 45 
. . . . 30 to 35 

. . . . 6 to 10 

. . . . 20 to 30 

. . . . 15 to 25 

. . . . 20 to 30 


... 20 to 00 

1 to 2 }£ 

1 to \y£ 

. . . 45 

3 to 4 


35 to 00 
45 to GO 
30 to 45 
45 to 00 
30 to 45 
25 to 30 
12 to 20 
20 to 25 
15 to 20 
15 to 20 
20 to 30 
20 to 25 


Broiling. 


Steak, one inch thick.4 to 6 

“ one and one-half inch thick.8 to 10 

Lamb or Mutton Chops.0 to 8 

“ “ “ in paper cases. 10 

Quails or Squabs. 8 

“ u in paper cases.10 to 12 

Chickens . 20 

Shad, Bluefish, and Whitefish.15 to 20 

Slices of Fish, Halibut, Salmon, and Swordfish . . 12 to 15 

Small, thin Fish ..5 to 8 

Liver and Tripe.4 to 5 


3 

































34 


BOSTON COOKING-SCHOOL COOK BOOK. 


Baking. 

Articles. 

Bread (white loaf). 

“ (Graham loaf). 

“ (sticks). 

Biscuits or Bolls (raised) .... 
“ (baking powder) 

Gems. 

Muffins (raised). 

“ (baking powder) .... 

Corn Cake (thin). 

“ (thick). 

Gingerbread. 

Cookies.. 


Time. 

Hours. Minutes. 

. . . 45 to 00 

. . . 35 to 45 

. . . 10 to 15 

... 12 to 20 

... 12 to 15 

. . . 25 to 30 

... 30 

. . . 20 to 25 

. . . 15 to 20 

. . . 30 to 35 

. . . 20 to 30 

. . . 6 to 10 


Sponge Cake. 

Cake (layer). 

“ (loaf). 

“ (pound).IK to 1 % 

“ (fruit).IK to 2 

“ (wedding).3 


or steam 2 hours and bake 


Baked batter puddings. 

Bread puddings.. 1 

Tapioca or Kice Pudding. 1 

Bice Pudding (poor man’s).2 to 3 

Indian “ 2 to 3 

Plum “ 2 to 3 

Custard “ . 


“ (baked in cups) . . • . . 

Pies. 

Tarts. 

Patties. 

Vol-au-vent. 

Cheese Straws. 

Scalloped Oysters. 

Scalloped dishes of cooked mixtures . 


Baked Beans.0 to 8 

Braised Beef.3b> to 

Beef, sirloin or rib, rare, weight 5 lbs. . 1 

« « u << u 20 “ 

“ “ “ well done, weight 5 lbs. 1 

«< « u u « 20 u 1 


45 to GO 
20 to 30 
40 to 00 


35 to 45 


30 to 45 
20 to 25 
30 to 50 
15 to 20 
20 to 25 
50 to 00 
8 to 10 
25 to 30 
12 to 15 


o 

30 

20 

50 































TIME TABLES FOIL COOKING. 


35 


Articles. 

Beef, rump, rare, weight 10 lbs. . . 

“ “ well done, weight 10 lbs. . 

“ (fillet). 

Mutton (saddle). 

Lamb (leg). 

“ (forequarter). 

“ (chops) in paper cases . . . 

Yeal (leg). 

“ (loin). 

Pork (chine or sparerib). 

Chicken, weight 3 to 4 lbs. 

Turkey, weight 9 lbs. 

Goose, weight 0 lbs. 

Duck (domestic). 

“ (wild). 

Grouse. 

Cartridge. 

Pigeons (potted). 

Fish (thick), weight 3 to 4 lbs. . . 

“ (small). 


Time. 

Hours. Minutes. 


1 

1 


r)0 

nn 

rJfJ 


Hi to l y 2 
to I/4 
1 11 / 


. 3}.< to 4 

. 2 to 3 

. 3 to 3y z 

. 1 to 1)5 



20 to 30 


15 to 20 


1 to m 


2 


20 to 50 
25 to 30 
45 to 50 


45 to 00 
20 to 30 


Frying, 

Muffins, Fritters, and Doughnuts . , . . . 3 to 5 

Croquettes and Fisliballs .... ..... 1 

Potatoes, raw. ...... 4 to 8 

Breaded Chops.5 to 8 

Fillets of Fish.4 to 6 

Smelts, Trout, and other small Fish.3 to 5 


Note.—L ength of time for cooking fish and meat does not depend so 
much on the number of pounds to be cooked as the extent of surface ex¬ 
posed to the heat. 


















36 BOSTON COOIONG-SOHOOL COOlv BOOK, 


CHAPTER III. 

BEVERAGES. 

A BEVERAGE is any drink. Water is the beverage 
provided for man by Nature. Water is an essen¬ 
tial to life. All beverages contain a large percentage of 
water, therefore their uses should be considered: — 

I. To quench thirst. 

II. To introduce water into the circulatory system. 

III. To regulate body temperature. 

IV. To assist in carrying oft waste. 

V. To nourish. 

VI. To stimulate the nervous system and various organs. 

VII. For medicinal purposes. 

Freshly boiled water should be used for making hot bev¬ 
erages ; freshly drawn water for making cold beverages. 

TEA. 

Tea is used by more than one-half the human race; 
and, although the United States is not a tea-drinking 
country, one and one-half pounds are consumed per 
capita per annum. 

All tea is grown from one species of shrub, Then, the 
leaves of which constitute the tea of commerce. Climate, 
elevation, soil, cultivation, and care in picking and cur¬ 
ing all go to make up the differences. First-quality tea 
is made from young, whole leaves. Two kinds of tea are 
considered: — 

Black tea , made from leaves which have been allowed 
to ferment before curing. 

Green tea , made from unfermented leaves artificially 
colored. 


TEA. 


37 


The best black tea comes from India and Ceylon. Some 
familiar brands are Oolong, Formosa, English Breakfast, 


Orange Pekoe, and Flowery Pekoe. The last two named, 
often employed at the “live o’clock tea,” command high 
prices; they are made from the youngest leaves. Orange 
Pekoe is scented with orange leaves. The best green tea 
comes from Japan. Some familiar brands are Hyson, 
Japan, and Gunpowder. 

From analysis, it has been found that tea is rich in 
proteid, but taken as an infusion acts as a stimulant 
rather than as a nutrient. The nutriment is gained 
from sugar and milk served with it. The stimulating 
property of tea is due to the alkaloid, theme , together 
with an essential oil; it contains an astringent, tannin. 
Black tea contains less theine, essential oil, and tannin, 
than green tea. The tannic acid, developed from the 
tannin by infusion, injures the coating of the stomach. 

Although tea is not a substitute for food, it appears so 
for a considerable period of time, as its stimulating effect 
is immediate. It is certain that less food is required 
where much tea is taken, for by its use there is less wear 
of the tissues, consequently less need of repair. When 
taken to excess, it so acts on the nervous system as to 
produce sleeplessness and insomnia, and finally makes a 
complete wreck of its victim. Taken in moderation, it 
acts as a mild stimulant, and ingests a considerable 
amount of water into the system ; it heats the body in 
winter, and cools the body in summer. 

Freshly boiled water should be used for making tea. 
Boiled, because below the boiling-point the stimulating 
property, theine, would not be extracted. Freshly boiled, 
because long cooking renders it flat and insipid to taste 
on account of escape of its atmospheric gases. Tea should 
always be infused, never boiled. Long steeping destroys 
the delicate flavor by developing a larger amount of tan¬ 


nic acid. 


38 BOSTON COOKING-SCHOOL COOK BOOK. 


How to make Tea. 

3 teaspoons tea. 2 cups boiling water. 

Scald an earthen or china teapot. 

Put in tea, and pour on boiling water. Let stand on 
back of range or in a warm place live minutes. Strain 
and serve immediately, with or without sugar and milk. 
Avoid second steeping of leaves with addition of a few 
fresh ones. If this is done, so large an amount of tannin 
is extracted that various ills are apt to follow. 

Five o’Clock Tea. 

When tea is made in dining or drawing room, a 11 Five 
o’Clock Teakettle” (Samovar), and tea-ball or teapot 
are used. 

Russian Tea. 

Follow recipe for making tea. Russian tea may be 
served hot or cold, but always without milk. A thin slice 
of lemon, from which seeds have been removed, or a few 
drops of lemon-juice, is allowed for each cup. Sugar is 
added according to taste. In Russia a preserved straw¬ 
berry to each cup is considered an improvement. We 
imitate our Russian friends by garnishing with a candied 
cherry. 

Iced Tea. 

4 teaspoons tea. 2 cups boiling water. 

Follow recipe for making tea. Strain into glasses one- 
third full of cracked ice. Sweeten to taste. The flavor 
is much finer by chilling the infusion quickly. 

COFFEE. 

The coffee-tree is native to Abyssinia, but is now grown 
in all tropical countries. It belongs to the genus Coffea, 
of which there are about twenty-two species. The seeds 
of berries of coffee-trees constitute the coffee of com¬ 
merce. Each berry contains two seeds, with exception 


COFFEE. 


39 


of maleberry, which is a single round seed. In their 
natural state they are almost tasteless; therefore color, 
shape, and size determine value. Formerly, coffee was 
cured by exposure to the sun; but on account of warm 
climate and sudden rainfalls, coffee was often injured. 
Ity the new method coffee is washed, and then dried by 
steam heat. 

In coffee plantations, trees are planted in parallel rows, 
from six to eight feet apart, and are pruned so as never 
to exceed six feet in height. Banana-trees are often 
grown in coffee plantations, advantage being taken of 
their outspreading leaves, which protect coffee-trees from 
direct rays of the sun. Brazil produces about two-thirds 
the coffee used. Central America, Java, and Arabia are 
also coffee centres. 

Tea comes to us ready for use; coffee needs roasting. 
In process of roasting the seeds increase in size, but lose 
fifteen per cent, in weight. Roasting is necessary to de¬ 
velop the delightful aroma and flavor. Java coffee is 
considered finest. Mocha commands a higher price, owing 
to certain acidity and sparkle, which alone is not desira¬ 
ble; but when combined with Java, in proportion of two 
parts Java to one part Mocha, the coffee best suited to 
average taste is made. Some people prefer Maleberry 
Java; so especial care is taken to have male berries sepa¬ 
rated, that they may be sold for higher price. Old Gov¬ 
ernment Java has deservedly gained a good reputation, as 
it is carefully inspected, and its sale controlled by Dutch 
government. Strange as it may seem to the consumer, 
all coffee sold as Java does not come from the island of 
Java. Any coffee, wherever grown, having same charac¬ 
teristics and flavor, is sold as Java. The same is true of 
other kinds of coffee. 

The stimulating property of coffee is due to the alka¬ 
loid caffeine, together with an essential oil. Like tea, it 
contains an astringent. Coffee is more stimulating than 
tea, although, weight for weight, tea contains about twice 
as much theine as coffee contains caffeine. The smaller 


40 BOSTON COOKING-SCHOOL COOK BOOK. 


proportion of tea used, accounts for the difference. A 
cup of coffee with breakfast, and a cup of tea with sup¬ 
per, serve as a mild stimulant for an adult, and form a 
valuable food adjunct, but should never be found in the 
dietary of a child or dyspeptic. Colfee taken in modera¬ 
tion quickens action of the heart, acts directly upon the 
nervous system, and assists gastric digestion. Fatigue 
of body and mind are much lessened by moderate use of 
coffee ; severe exposure to cold can be better endured by 
the coffee drinker. In times of war, coffee has proved 
more valuable than alcoholic stimulants to keep up the 
enduring power of soldiers. Coffee acts as an antidote 
for opium and alcoholic poisoning. Tea and coffee are 
much more readily absorbed when taken on an empty 
stomach; therefore this should be avoided except when 
used for medicinal purposes. Coffee must be taken in 
moderation; its excessive use means palpitation of the 
heart, tremor, insomnia, and nervous prostration. 

Coffee is often adulterated with chiccory, beans, peas, 
and various cereals, which are colored, roasted, and 
ground. By many, a small amount of chiccory is con¬ 
sidered an improvement, owing to the bitter principle and 
volatile oil which it contains. Chiccory is void of caffeine. 
The addition of chiccory may be detected by adding cold 
water to supposed coffee; if chiccory is present, the liquid 
will be quickly discolored, and chiccory will sink; pure 
coffee will float. 


Buying of Coffee. Coffee should be bought for family 
use in small quantities, freshly roasted and ground; or, if 
one has a coffee-mill, it may be ground at home as needed. 
After being ground, unless kept air tight, it quickly dete¬ 
riorates. If not bought in air-tight cans, with tight-fitting 
cover, or glass jar, it should be emptied into canister as 
soon as brought from grocer’s. 

Coffee may be served as filtered coffee, infusion of 
coffee, or decoction of coffee. Commonly speaking, 
boiled coffee is preferred, and is more economical for 


41 


COFFEE. 


the consumer. Coffee is ground fine, coarse, and me¬ 
dium; and the grinding depends on the way in which it 
is to be made. For filtered coffee have it finely ground; 
for boiled, coarse or medium. 

Filtered Coffee. 

(French or Percolated.') 

1 cup coffee (finely ground). G cups boiling water. 

Various kinds of coffee-pots are on the market for 
making filtered coffee. They all contain a strainer to 
hold coffee without allowing grounds to mix with infu¬ 
sion. Some have additional vessel to hold boiling water, 
upon which coffee-pot may rest. 

Place coffee in strainer, strainer in coffee-pot, and pot 
on the range. Add gradually boiling water, and allow it 
to filter. Cover between additions of water. If desired 
stronger, re-tilter. Serve at once with cut sugar and 
cream. 

Put sugar and cream in cup before hot coffee. There 
will be perceptible difference if cream is added last. If 
cream is not obtainable, scalded milk may be substituted, 
or part milk and part cream may be used, if a diluted cup 
of coffee is desired. 


Boiled Coffee. 

1 cup coffee. 1 cup cold water. 

1 egg. 0 cups boiling water. 

Scald a r/ranite-ware coffee-pot. Wash egg, break, and 
beat slightly. Dilute with one-half the cold water, add 
crushed shell, and mix with coffee. Turn into coffee-pot, 
pour on boiling water, and stir thoroughly. Place on 
front of range, and boil three minutes. If not boiled, 
coffee is cloudy; if boiled too long, too much tannic acid 
is developed. The spout of pot should be covered or 
stuffed with soft paper to prevent escape of fragrant 
aroma. Stir and pour some in a cup to be sure that 


42 


BOSTON COOKING-SCHOOL COOK BOOK. 


spout is free from grounds. Return to coffee-pot and 
repeat. Add remaining cold water, which perfects clear¬ 
ing. Cold water being heavier than hot water sinks to 
the bottom, carrying grounds with it. Place on back of 
range for ten minutes, where coffee will not boil. Serve 
at once. If any is left over, drain from grounds, and 
reserve for making of jelly or other dessert. 

Egg shells may be saved and used for clearing coffee. 
Three egg shells are sufficient to effect clearing where one 
cup of ground coffee is used. The shell performs no 
office in clearing except for the albumen which clings to it. 
Burnett’s Crystal Coffee Settler, or salt fish skin, washed, 
dried, and cut in inch pieces, is used for same purpose. 

Coffee made with an egg has a rich flavor which egg 
alone can give. Where strict economy is necessary, if 
great care is taken, egg may be omitted. Coffee so made 
should be served from range, as much motion causes it to 
become roiled. 

Tin is an undesirable material for a coffee-pot, as tannic 
acid acts on such metal and is apt to form a poisonous 
compound. 

When coffee and scalded milk are served in equal pro¬ 
portions, it is called Cafe au I ait. Coffee served with 
whipped cream is called Vienna Coffee . 

To Make a Small Pot of Coffee. Mix one cup ground 
coffee with one egg slightly beaten and crushed shell. To 
one-third of this amount add one-third cup cold water. 
Turn into a scalded coffee-pot, add one pint boiling water, 
and boil three minutes. Let stand on back of range ten 
minutes; serve. Keep remaining coffee and egg closely 
covered, in a cool place, to use two successive mornings. 

To Make Coffee for One. Allow two tablespoons 
ground coffee to one cup cold water. Add coffee to cold 
water, cover closely, and let stand over night. In the 
morning bring to boiling point. If carefully poured, a 
clear cup of coffee may be served. 


COCOA AND CHOCOLATE. 


43 


After-Dinner Coffee. 

{Black Coffee, or Cafe Noir.) 

4b 

For after-dinner eolfee use twice the quantity of coffee, 
or half the amount of liquid, given in previous recipes. 
Filtered coffee is often preferred where milk or cream is 
not used, as is always the case with black coffee. Serve 
in after-dinner coffee cups, with or without cut sugar. 

After-dinner coffee retards gastric digestion; but where 
the stomach has been overtaxed by a hearty meal, it may 
prove beneficial, so great are its stimulating effects. 


KOLA. 

The preparations on the market made from the kola nut 
have much the same effect upon the system as coffee and 
chocolate, inasmuch as they contain caffeine and theo¬ 
bromine; they are also valuable for their diastase and a 
milk-digesting ferment. 

COCOA AND CHOCOLATE. 

The cacao tree (Tlieobroma cacao) is native to Mexico. 
Although successfully cultivated between the twentieth 
parallels of latitude, its industry is chiefly confined to 
Mexico, South America, and the West Indies. Cocoa and 
chocolate are both prepared from seeds of the cocoa bean. 
The bean pod is from seven to ten inches long, and three 
to four and one-half inches in diameter. Each pod contains 
from twenty to forty seeds, imbedded in mucilaginous 
material. Cocoa beans are dried previous to importation. 
Like coffee, they need roasting to develop flavor. After 
roasting, outer covering of bean is removed; this cover¬ 
ing makes what is known as cocoa shells , which have little 
nutritive value. The beans are broken and sold as cocoa 
nibs. 

The various preparations of cocoa on the market are 
made from ground cocoa nibs, from which, by means of 
hydraulic pressure, a large amount of fat is expressed, 


44 


BOSTON COOKING-SCHOOL COOK BOOK. 


leaving a solid cake. This in turn is pulverized and 
mixed with sugar, and frequently a small amount of corn¬ 
starch or arrowroot. To some preparations cinnamon or 
vanilla is added. Broma contains both arrowroot and 
cinnamon. 

Chocolate is made from cocoa nibs, but contains a much 
larger proportion of fat than cocoa preparations. Bitter, 
sweet, or flavored chocolate is always sold in cakes. 

The fat obtained from cocoa bean is cocoa butler , which 
gives to cocoa its principal nutrient. 

Cocoa and chocolate differ from tea and coffee inasmuch 
as they contain nutriment as well as stimulant. Theobro¬ 
mine , the active principle, is almost identical with theine 
and caffeine in its composition and effects. 

Many people who abstain from the use of tea and coffee 
find cocoa indispensable. Not only is it valuable for its 
own nutriment, but for the large amount of milk added to 
it. Cocoa may well be placed in the dietary of a child 
after his third year, while chocolate should be avoided as 
a beverage, but may be given as a confection. Invalids 
and those of weak digestion can take cocoa where choco¬ 
late would prove too rich. 


Cocoa shells. 

1 cup cocoa shells. G cups boiling water. 

Boil shells and water three hours; as water boils away 
it will be necessary to add more. Strain and serve with 
milk and sugar. By adding one-third cup cocoa nibs, a 
much more satisfactory drink is obtained. 


Cracked Cocoa. 

cup cracked cocoa. 3 pints boiling water. 

Boil cracked cocoa and water two hours. Strain, and 
serve with milk and sugar. If cocoa is pounded in a 
mortar and soaked over night in three pints water, it 
will require but one hour’s boiling. 


COCOA AND CHOCOLATE. 


45 


Breakfast Cocoa. 

lh< tablespoons prepared cocoa. 2 cups boiling water. 

2 tablespoons sugar. 2 cups milk. 

Few grains salt. 

Scald milk. Mix cocoa, sugar, and salt, dilute with 
one-half cup boiling water to make smooth paste, add 
remaining water and boil one minute; turn into scalded 
milk and beat two minutes, using Dover egg-beater. 

Reception Cocoa. 

3 tablespoons cocoa. A few grains salt 

; f 4 cup sugar. 4 cups milk. 

% cup boiling water. 

Scald milk. Mix cocoa, sugar, and salt, adding enough 
boiling milk to make a smooth paste; add remaining 
water and boil one minute ; pour into scalded milk. I>eat 
two minutes, using Dover egg-beater, when froth will 
form, preventing scum, which is so unsightly; this is 
known as milling. 

Brandy Cocoa. 

2 tablespoons cocoa. 1 hf cups boiling water. 

j 4 cup sugar. 4 cups milk. 

3 teaspoons cooking brandy. 

Prepare as Reception Cocoa, and add brandy just be¬ 
fore milling. 

Chocolate I. 

1 b' squares Baker’s chocolate. Few grains salt. 

4 tablespoons sugar. 1 cup boiling water. 

3 cups milk. 

Scald milk. Melt chocolate in small saucepan placed 
over hot water, add sugar, salt, and gradually boiling 
water ; when smooth, place on range and boil one minute ; 
add to scalded milk, mill, and serve in chocolate cups with 
whipped cream. One and one-half ounces vanilla choco¬ 
late may be substituted for Baker’s chocolate; being 
sweetened, less sugar is required. 

Chocolate II. 

Prepare same as Chocolate I., substituting one can 
evaporated cream or condensed milk diluted with two 
cups boiling water in place of three cups milk. If sweet¬ 
ened condensed milk is used, omit sugar. 


BOSTON COOKING-SCHOOL COOK BOOK. 


4b 


Chocolate III. 

2 ozs. sweetened chocolate. Few grains salt. 

4 cups milk. Whipped cream. 

Scald milk, add chocolate, and stir until chocolate is 
melted. Bring to boiling point, mill, and serve in choco¬ 
late cups with whipped cream sweetened and flavored. 

FRUIT DRINKS, 

Lemonade. 

1 cup sugar. cup lemon juice. 1 pint water. 

Make syrup by boiling sugar and water twelve minutes ; 
add fruit juice, cool, and dilute with ice water to suit 
individual tastes. Lemon syrup may be bottled and kept 
on hand to use as needed. 

Pineapple Lemonade. 

1 pint water. 1 quart ice water. 

1 cup sugar. 1 can grated pineapple. 

Juice 3 lemons. 

Make syrup by boiling water and sugar ten minutes; add 
pineapple and lemon juice, cool, strain, and add ice water. 

Orangeade. 

Make syrup as for Lemonade. Sweeten orange juice 
with syrup, and dilute by pouring over crushed ice. 

Mint Julep. 

1 quart water. 1 cup orange juice. 

2 cups sugar. Juice 8 lemons. 

1 pint claret wine. 1}£ cups boiling water. 

1 cup strawberry juice. 12 sprigs fresh mint. 

Make syrup by boiling quart of water and sugar 
twenty minutes. Separate mint in pieces, add to the 
boiling water, cover, and let stand in warm place five 
minutes, strain, and add to syrup; add fruit juices, and 
cool. Pour into punch-bowl, add claret, and chill with 
a large piece of ice; dilute with water. Garnish with 
fresh mint leaves and whole strawberries. 


FRUIT REIN ICS. 


47 


Claret Punch. 

1 quart cold water. Few shavings lemon rind. 

}-2 cll P raisins. 1) 3 cups orange juice. 

2 cups sugar. } 3 cup lemon juice. 

2 inch piece stick cinnamon. 1 pint claret wine. 

Put raisins in cold water, bring slowly to boiling point, 
and boil twenty minutes; strain, add sugar, cinnamon, 
lemon rind, and boil live minutes. Add fruit juice, cool, 
strain, pour in claret, and dilute with ice water. 

Fruit Punch I. 

1 quart cold water. cup lemon juice. 

2 cups sugar. 2 cups chopped pineapple. 

1 cup orange juice. 

Boil water, sugar, and pineapple twenty minutes; add 
fruit juice, cool, strain, and dilute with ice water. 

Fruit Punch II. 

1 cup water. 2 cups strawberry syrup. 

2 cups sugar. Juice 5 lemons. 

1 cup tea infusion. Juice 5 oranges. 

1 quart Apollinaris. 1 can grated pineapple. 

1 cup Maraschino cherries. 

Make syrup by boiling water and sugar ten minutes; 
add tea, strawberry syrup, lemon juice, orange juice, 
and pineapple; let stand thirty minutes, strain, and add 
ice water to make one and one-lialf gallons of liquid. Add 
cherries and Apollinaris. Serve in punch-bowl, with large 
piece of ice. This quantity will serve fifty. 

Ginger Punch. 

1 quart cold water. lb. Canton ginger. 

1 cup sugar. CLl P orange juice. 

cup lemon juice. 

Chop ginger, add to water and sugar, boil fifteen min¬ 
utes; add fruit juice, cool, strain, and dilute with crushed 
ice. 


48 


BOSTON COOKING-SCHOOL COOK BOOK. 


Unfermented Grape Juice. 

i 

10 lbs. grapes. 1 cup water. 

3 lbs. sugar. 

Put grapes and water in granite stew-pan. Heat until 
stones and pulp separate; then strain through jelly-bag, 
add sugar, heat to boiling-point, and bottle. This will 
make one gallon. When served, it should be diluted one- 
half with water. 


Claret Cup. 


1 quart claret wine. 

% cup Curacoa. 

1 quart Apollinaris. 

I3 cup orange juice. 

12 


2 tablespoons brandy. 
Sugar. 

O 

Mint leaves. 
Cucumber rind, 
strawberries. 


Mix'ingredients, except Apollinaris, using enough sugar 
to sweeten to taste. Stand on ice to chill, and add 
chilled Apollinaris just before serving. 


Sauterne Cup. 


1 quart soda water. 

2 cups Sauterne wine. 
Kind of !.< orange. 
Kind of ho lemon. 


2 tablespoons Orange Curacoa. 

cup sugar (scant). 

Mint leaves. 

Few slices orange. 


12 strawberries. 


Add Curacoa to rind of fruit and sugar; cover and let 
stand two hours. Add Sauterne, strain, and stand on ice 
to chill. Add chilled soda water, mint leaves, slices of 
orange, and strawberries. The success of cups depends 
upon the addition of charged water just before serving. 


BREAD AND BREAD MAKING* 


49 


CHAPTER IV. 

BREAD AND BREAD MAKING. 

T)READ is the most important article of food, and liis- 
tory tells of its use thousands of years before the 
Christian era. Many processes have been employed in 
making and baking; and as a result, from the first Hat 
cake has come the perfect loaf. The study of bread 
making is of no slight importance, and deserves more 
attention than it receives. 

Considering its great value, it seems unnecessary and 
wrong to find poor bread on the table; and would that 
our standard might be raised as high as that of our 
friends across the water! Who does not appreciate the 
loaf produced by the French baker, who has worked 
months to learn the art of bread making! 

Bread is made from flour of wheat, or other cereals, by 
addition of water, salt, and a ferment. Wheat flour is 
best adapted for bread making, as it contains gluten in 
the right proportion to make the spongy loaf. But for its 
slight deficiency in fat, wheat bread is a perfect food; 
hence arose the custom of spreading it with butter. It 
should be remembered, in speaking of wheat bread as 
perfect food, that it must be made of entire wheat flour. 
Next to wheat flour ranks rye in importance for bread 
making ; but it is best used in combination with wheat, for 
alone it makes heavy, sticky, moist bread. Corn also 
needs to be used in combination with wheat for bread 
making, for if used alone the bread will be crumbly. 

The miller, in order to produce flour (which will make 
the white loaf, so sightly to many), in the process of grind¬ 
ing wheat has been forced to remove the inner bran coats, 

4 


50 


BOSTON COOIUNO-SOILOOB COOK HOOK. 


so rich ill mineral matter, and much of the gluten inti¬ 
mately connected with them. 

To better understand the details of bread making, 
wheat, from which bread is principally made, should be 
considered. 

A grain of wheat consists of ( 1 ) an outer covering or 
husk, which is always removed before milling; (2) bran 
coats, which contain mineral matter; ( 3 ) gluten, the pro- 
teid matter and fat; and ( 4 ) starch, the centre and lar¬ 
gest part of the grain. Wheat is distinguished as white 
and soft , or red and hard. The former is known as winter 
wheat , having been sown in the fall, and living through 
the winter; the latter is known as spring wheat, having 
been sown in the spring. From winter wheat, pastry 
flour, sometimes called St. Louis, is made; from spring 
wheat, bread flour, also called Ilaxall. St. Louis flour 
takes its name from the old process of grinding; Ilaxall, 
from the name of the inventor of the new process. All 
flours are now milled by the same process. For difference 
in composition of wheat flours, consult table in Chapter 
VI. on Cereals. 

Wheat is milled for converting into flour by processes 
producing essentially the same results, all requiring 
cleansing, grinding, and bolting. Entire wheat flour has 
only the outer husk removed, the remainder of the kernel 
being finely ground. Graham four , confounded with 
entire wheat, is too often found to be an inferior flour, 
mixed with coarse bran. 

Grinding is accomplished by one of four systems: 
( 1 ) Low milling; (2) Hungarian system, or high milling; 
( 3 ) Roller milling; and ( 4 ) By a machine known as 
disintegrator. 

In low milling process, grooved stones are employed 
for grinding. The stones are inclosed in a metal case, 
and provision is made within case for passage of air to 
prevent wheat from becoming overheated. The lower 
stone being permanently fixed, the upper stone being so 
balanced above it that grooves may exactly correspond, 


BIUOAI) A ND BREA D M A KIND. 


51 


when upper .stone rotates, sharp edges of grooves meet 
each other, and operate like a pair of scissors. By this 
process Hour is made ready for bolting by one grinding. 

In high milling process, grooved stones are employed, 
but are kept so far apart that at first the wheat is only 
bruised, and a series of grindings and siftings is neces¬ 
sary. This process is applicable only to the hardest 
wheats, and is partially supplanted by roller-milling. 

In roller milling, wheat is subjected to action of a pair 
of steel or chilled-iron horizontal rollers, having toothed 
surfaces. They revolve in opposite directions, at differ¬ 
ent rates of speed, and have a cutting action. 

Porcelain rollers, with rough surfaces, are sometimes 
employed. In this system, grinding is accomplished by 
Butting rather than crushing. 

u The disintegrator consists of a pair of circular metal 
:lisks, set face to face, studded with circles of projecting 
bars so arranged that circles of bars on one disk alternate 
with those of the other. The disks are mounted on the 
same centre, and so closely set to one another that pro¬ 
jecting bars of one disk come quite close to plane surface 
Df the other. They are inclosed within an external casing. 
The disks are caused to rotate in opposite directions with 
great rapidity, and the grain is almost instantaneously 
reduced to a powder.” 

After grinding comes bolting, by which process the 
different grades of Hour are obtained. The ground wheat 


is placed in octagonal cylinders (covered with silk or linen 
bolting-cloth of different degrees of fineness), which are 
allowed to rotate, thus forcing the wheat through. The 
flour from first siftings contains the largest percentage of 
gluten. 

Flour is branded under different names to suit man¬ 
ufacturer or dealer. In consequence, the same wheat, 
milled by the same process, makes flour which is sold 
under different names. 

In buying flour, whether bread or pastry, select the best 
kept by the grocer with whom you trade. Some of the 


52 


BOSTON COOKING-SCHOOL COOK BOOK. 


well-known brands of bread flour are Swan’s Down, Bridal 
Veil, Columbia, Washburn’s Extra, and Pillsbury’s Best; 
of pastry, Best St. Louis. Bread flour should be used 
in all cases where yeast is called for, with few excep¬ 
tions; in other cases, pastry flour. The difference be¬ 
tween bread and pastry flour may be readily determined. 
Take bread flour in the hand, close hand tightly, then 
open, and flour will not keep in shape; if allowed to 
pass through lingers it will feel slightly granular. Take 
pastry flour in the hand, close hand tightly, open, and 
flour will be in shape, having impression of the lines of 
the hand, and feeling soft and velvety to touch. Flour 
should always be sifted before measuring. 

Entire wheat flour differs from ordinary flour, inas¬ 
much as it contains, all the gluten found in wheat, the 
outer husk of kernels only being removed, the remainder 
ground to different degrees of fineness and left unbolted. 
Such flours are sold by the different health-food compa¬ 
nies, who have agencies in the large cities. Franklin 
Mills flour is included in this class. 

Gluten, the proteid of wheat, is a gray, tough, elastic 
substance, insoluble in water. On account of its great 
power of expansion, it holds the gas developed in bread 
dough by fermentation, which otherwise would escape. 

Yeast. 

Yeast is a microscopic plant of fungous growth, and is 
the lowest form of vegetable life. It consists of spores, 
or germs, found floating in air, and belongs to a family 
of which there are many species. These spores grow 
by budding and division, and multiply very rapidly under 
favorable conditions, and produce fermentation. 

Fermentation is the process by which, under influence 
of air, warmth, moisture, and some ferment, sugar (or 
dextrose, starch converted into sugar) is changed into 
alcohol (C 2 H 5 HO) and carbon-dioxide (C 0 . 2 ). The prod¬ 
uct of all fermentation is the same. Three kinds are 


BREAD AND BREAD MAKING. 


5 & 


considered, — alcoholic, acetic, and lactic. Where-bread 
dough is allowed to ferment by addition of yeast, the fer¬ 
mentation is alcoholic / where alcoholic fermentation con¬ 
tinues too long, acetic fermentation sets in, which is a 
continuation of alcoholic. Lactic fermentation is fermen¬ 
tation which takes place when milk sours. 

Liquid, dry or compressed yeast, may be used for rais¬ 
ing bread. The compressed yeast cakes done up in tin 
foil have long proved satisfactory, and are now almost 
universally used, having replaced the home-made liquid 
yeast. Never use a yeast cake unless perfectly fresh, 
which may be determined by its light color and absence 
of dark streaks. 


The yeast plant is killed at 212 ° F. ; life is suspended, 
but not entirely destroyed, at 82 ° F. The temperature 
best suited for its growth is from G 5 ° to 68° F. The most 
favorable conditions for the growth of yeast are a warm, 
moist, sweet, nitrogenous soil. These must be especially 
considered in bread making. 


Bread Making. 

Fermented bread is made by mixing to a dough, flour, 
with a definite quantity of water, milk, or water and 
milk, salt, and a ferment. Sugar is usually added to 
hasten fermentation. Dough is then kneaded that the 
ingredients may be thoroughly incorporated, covered, and 
allowed to rise in a temperature of 68° F., until dough 
has doubled its bulk. This change has been caused by 
action of the ferment, which attacks some of the starch 
in flour, and changes it to sugar, and sugar in turn to 
alcohol and carbon dioxide, thus lightening the whole 
mass. Dough is then kneaded a second time to break 
bubbles and distribute evenly the carbon dioxide. It is 
shaped in loaves, put in greased bread pans (they being 
half filled), covered, allowed to rise in temperature same 
as for first rising, to double its bulk. If risen too long, 
it will be full of large holes; if not risen long enough, 


f>4 BOSTON COOKLNO-SCITOOL COOIv BOOK. 


it will be heavy and soggy. If pans containing 
are put in too hot a place while rising, a heavy 
will be found near bottom of loaf. 


loaves 

streak 


How to Shape Loaves and Biscuits. To shape bread 
dough in loaves, divide dough in parts, each part large 
enough for a loaf, knead until smooth, and if possible 
avoid seams in under part of loaf. If baked in brick 
pan, place two loaves in one pan, brushed between with 
a little melted butter. If baked in long shallow pan, 
when well kneaded, roll with both hands to lengthen, 
care being taken that it is smooth and of uniform thickness. 
Where long loaves are baked on sheets, shape and roll 
loosely in a towel sprinkled with corn meal for last 


rising. 


To shape bread dough in biscuits, pull or cut off as 
many small pieces (having them of uniform size) as there 
are to be biscuits. Flour palms of hands slightly; take up 
each piece and shape separately, lifting, with thumb and 
first two fingers of right hand, and placing in palm of left 
hand, constantly moving dough round and round, while 
folding towards the centre; when smooth, turn it over and 
roll between palms of hands. Place in greased pans near 
together, brushed between with a little melted butter, 
which will cause biscuits to separate easily after baking. 
For finger rolls, shape biscuits and roll with one hand 
on part of board where there is no flour, until of desired 
length, care being taken to make smooth, of uniform size, 
and round at ends. 

Biscuits may be shaped in a great variety of ways, but 
they should always be small. Large biscuits, though 
equally good, never tempt one by their daintiness. 

Bread is often brushed over with milk before baking, 


to make a darker crust. 

Where bread is allowed to rise over night, a small piece 
of yeast cake must be used; one-fourth yeast cake to one 
pint liquid is sufficient, one-third yeast cake to one quart 
liquid. Bread mixed and baked during the day requires 


BREAD AND BREAD MAKING. f>f> 

a larger quantity of yeast; one yeast cake, or sometimes 
even more, to one pint of liquid. Bread dough mixed with 
a large quantity of yeast should be watched during rising, 
and cut down as soon as mixture doubles its bulk. If 
proper care is taken, the bread will be found most satis¬ 
factory, having neither “ yeasty” nor sour taste. 

Fermented bread was formerly raised by means of 
leaven. 

Baking of Bread. 

Bread is baked: (1) To kill ferment, (2) to make soluble 
the starch, (3) to drive off alcohol and carbon dioxide, 
and (4) to form brown crust of pleasant flavor. Bread 
should be baked in a hot oven. If the oven be too hot 
the crust will brown quickly before the heat has reached 
the centre, and prevent further rising; loaf should continue 
rising for first fifteen minutes of baking, when it should 
begin to brown, and continue browning for the next twenty 
minutes. The last fifteen minutes it should finish baking, 
when the heat may be reduced. When bread is done, it will 
not cling to sides of pan, and may be easily removed. Bis¬ 
cuits require more heat than loaf bread, should continue ris¬ 
ing the first five minutes, and begin to brown in eight 
minutes. Experience is the best guide for testing temper¬ 
ature of oven. Various oven thermometers have been 

♦ 

made, but none have proved practical. Bread may be 
brushed over with melted butter, three minutes before 
removal from oven, if a more tender crust is desired. 

Care of Bread after Baking. 

Remove loaves at once from pans, and place side down 
on a wire bread or cake cooler. If crisp crust is desired, 
allow bread to cool without covering; if soft crust, cover 
with a towel during cooling. When cool, put in tin box 
or stone jar, and cover closely. 

Never keep bread wrapped in cloth, as the cloth will ab¬ 
sorb moisture and transmit an unpleasant taste to bread. 


5G 


BOSTON COOKING-SCHOOL COOK BOOK. 


Bread tins or jars should be washed and scalded twice a 
week in winter, and every other day in summer; otherwise 
bread is apt to mould. As there are so many ways of 
using small and stale pieces of bread, care should betaken 
that none is wasted. 

Unfermented Bread is raised without a ferment, the 
carbon dioxide being produced by the use of soda (alkaline 
salt, and an acid). Soda, employed in combination with 
cream of tartar, for raising mixtures, in proportion of 
one-third soda to two-thirds cream of tartar, was formerly 
used to a great extent, but has been generally superseded 
by baking powder. 

Soda bicarbonate (NallCO ;J ) is manufactured from 
sodium chloride (NaCi), common salt or cryolite. 

Baking powder is composed of soda and cream of tar¬ 
tar in definite, correct proportions, mixed with small quan¬ 
tity of dry material (Hour or corn-starch) to keep action 
from taking place. If found to contain alum or ammonia, 
it is impure. In using baking powder, allow two teaspoons 
baking powder to each cup of flour, when eggs are not 
used; to egg mixtures allow one and one-half teaspoons 
baking powder. When a recipe calls for soda and cream 
of tartar, in substituting baking powder use double amount 
of cream of tartar given. 

These rules apply to the various soda and cream of 
tartar baking powders on the market. Ilorsford’s Bak¬ 
ing Powder, the only mineral one, requires one-third less 
than others. 

Soda and cream of tartar, or baking powder mixtures, 
are made light by liberation of gas in mixture; the gas 
in soda is set free by the acid in cream of tartar; in order 
to accomplish this, moisture and heat are both required. 
As soon as moisture is added to baking powder mixtures, 
the gas will begin to escape ; hence the necessity of baking 
as soon as possible. If baking powder only is used for 
raising, put mixture to be cooked in a hot oven. 

Cream of tartar (HKC4O0II4) is obtained from argols 
found adhering to bottom and sides of wine casks, which 


57 


BREAD AND BREAD MAKING. 


are ninety per cent, cream of tartar. The argols are ground 
and dissolved in boiling water, coloring matter removed 
by Altering through animal charcoal, and by a process of 
recrystallization the cream of tartar of commerce is 
obtained. 

The acid found in molasses, sour milk, and lemon juice, 
will liberate gas in soda, but the action is much quicker 
than when cream of tartar is used. 

Fermented and unfermented breads are raised to be 
made light and porous, that they may be easily acted upon 
by the digestive ferments. Some mixtures are made light 
by beating sufficiently to enclose a large amount of air, 
and when baked in a hot oven air is forced to expand. 

Aerated bread is made light by carbon dioxide forced 
into dough under pressure. The carbon dioxide is gener¬ 
ated from sulphuric acid and lime. Aerated bread is of 
close texture, and has a flavor peculiar to itself. It is a 
product of the baker’s skill, but has found little favor 
except in few localities. 


Water Bread. 


2 cups boiling water. 
1 tablespoon butter. 

1 tablespoon lard. 

1 tablespoon sugar. 


ljy teaspoons salt, 
ki yeast cake dissolved in 
cup lukewarm water. 

0 cups sifted flour. 


Put butter, lard, sugar, and salt in bread raiser, or 
large bowl without a lip; pour on boiling water; when luke¬ 
warm, add dissolved yeast cake and five cups of flour ; then 
stii* until thoroughly mixed, using a knife or mixing-spoon. 
Add remaining flour, mix, and turn on a floured board, 
leaving a clean bowl; knead until mixture is smooth, elas¬ 
tic to touch, and bubbles may be seen under the surface. 
Some practice is required to knead quickly, but the motion 
once acquired will never be forgotten. Return to bowl, 
cover with a clean cloth kept for the purpose, and board 
or tin cover; let rise over night in temperature of G5° F. 
In morning cut down : this is accomplished by cutting 


58 BOSTON COOKING-SCHOOL COOK BOOK. 


through and turning over dough several times with a case 
knife, and checks fermentation for a short time; dough 
may be again raised, and recut down if it is not con¬ 
venient to shape into loaves or biscuits after first cutting. 
When properly cared for, bread need never sour. Toss 
on board slightly floured, knead, shape into loaves or bis¬ 
cuits, place in greased pans, having pans nearly half full. 
Cover, let rise again to double its bulk, and bake in hot 
oven. (See Baking of Bread and Time Table for Baking.) 
This recipe will make a double loaf of bread and pan of 
biscuit. Cottolene, coto-suet, or beef drippings may be 
used for shortening, one-third less being required. Bread 
shortened with butter has a good flavor, but is not as white 
as when lard is used. 


Milk and Water Bread. 


1 cup scalded milk. 
1 cup boiling water. 
1 tablespoon lard. 

1 tablespoon butter 
1 teaspoons salt. 


1 yeast cake dissolved in 
kf cup lukewarm water. 

G cups sifted flour, or one cup 
white flour and enough en¬ 
tire wheat flour to knead. 


Prepare and bake as Water Bread. Bread may be 
mixed, raised, and baked in five hours, by using one yeast 
cake. Bread made in this way has proved most satisfac¬ 
tory. It is usually mixed in the morning, and the cook is 
able to watch the dough while rising and keep it at uni¬ 
form temperature. It is often desirable to place bowl 
containing dough in pan of water, keeping water at uniform 
temperature of from 05° to 100° F. 


Entire Wheat Bread. 

2 cups scalded milk. 1 teaspoon salt. 

I'i cup sugar or 1 yeast cake dissolved in 

cup molasses. ki cup lukewarm water, 

cups coarse entire wheat flour. 

Add sweetening and salt to milk ; cool, and when luke¬ 
warm add dissolved yeast cake and flour ; beat well, cover, 
and let rise to double its bulk. Again beat, and turn into 


BREAD AND BREAD MAKING. 


59 


greased bread pans, having pans one-lialf full; let rise, 
and bake. Entire Wheat Bread should not quite double 
its bulk during last rising. This mixture may be baked 
in gem pans. 


Entire Wheat and Flour Bread. 

Use same ingredients as for Entire Wheat Bread, 
with exception of Hour. For flour use three and one-fourth 
cups entire wheat and two and three-fourths cups white 
flour. The dough should be slightly kneaded, and if 
handled quickly will not stick to board. Loaves and bis¬ 
cuit should be shaped with hands instead of pouring into 
pans as in Entire Wheat Bread. 


Graham Bread. 

2 L cups hot liquid yeast cake dissolved in 

(water, or milk and water). % cup lukewarm water. 

I 3 cup molasses. 3 cups flour. 

1 teaspoons salt. 3 cups Graham flour. 

Prepare and bake as Entire Wheat Bread. The bran 
remaining in sieve after sifting Graham flour should be 
discarded. 

Third Bread. 


2 cups lukewarm water. 
1 yeast cake. 

tablespoon salt. 

CU P molasses. 


1 cup rye flour 
1 cup granulated 
corn meal. 

3 cups flour. 


Dissolve yeast cake in water, add remaining ingredients, 
and mix thoroughly. Let rise, shape, and bake as Entire 
Wheat Bread. 


Quaker Oats Bread. 

2 cups boiling water. y yeast cake dissolved in 

y cup molasses. y cup lukewarm water. 

y tablespoon salt. 1 cup Quaker Rolled Oats. 

4y cups flour. 

Add boiling water to oats and let stand one hour; add 
molasses, salt, dissolved yeast cake, and flour; let rise, 


GO 


BOSTON COOKING-SCHOOL COOK BOOK. 


beat thoroughly, turn into buttered bread pans, let rise 
again, and bake. By using one-half cup less Hour, the 
dough is better suited for biscuits, but, being soft, is dif¬ 
ficult to handle. To make shaping of biscuits easy, take 
up mixture by spoonfuls, drop into plate of flour, and 
have palms of hands well covered with flour before at¬ 
tempting to shape. 


Rye Bread. 


1 cup scalded milk. 

1 cup boiling water. 
1 tablespoon lard. 

1 tablespoon butter. 
3>3 cup brown sugar. 


teaspoons salt. 

}'i yeast cake dissolved in 
kf cup lukewarm water. 

8 cups flour, 
live meal. 


To milk and water add lard, butter, sugar, and salt; 
when lukewarm, add dissolved yeast cake and flour, beat 
thoroughly, cover, and let rise until light. Add rye meal 
until dough is stiff enough to knead; knead thoroughly, 
let rise, shape in loaves,*let rise again, and bake. 


Boston Brown Bread. 

1 cup rye-meal. % tablespoon soda. 

1 cup granulated corn-meal, 1 teaspoon salt. 

1 cup Graham flour. ^4 cup molasses. 

2 cups sour milk, or \% cups sweet milk or water. 

Mix and sift dry ingredients, add molasses and milk, 
stir until well mixed, turn into a well-buttered mould, and 
steam three and one-half hours. The cover should be 
buttered before being placed on mould, and then tied down 
with string; otherwise the bread in rising might force 
off cover. Mould should never be filled more than two- 
thirds full. A melon-mould or one-pound baking-powder 
boxes make the most attractive-shaped loaves, but a five- 
pound lard pail answers the purpose. For steaming, 
place mould on a trivet in kettle containing boiling water, 
allowing water to come half-way up around mould, cover 
closely, and steam, adding, as needed, more boiling water. 


BREAD AND BREAD MAKING. 


01 


Indian Bread. 

1}4 cups Graham flour. 1 teaspoon salt. 

1 cup Indian meal. % cup molasses. 

i '2 tablespoon soda. 1% cups milk. 

Mix and steam as Boston Brown Bread. 

Steamed Graham Bread. 

3 cups Arlington meal. 1 teaspoon salt. 

1 cup flour. 1 cup molasses (scant). 

3}4 teaspoons soda. cups sour milk. 

Mix as Boston Brown Bread, and steam four hours. 
This bread may often be eaten when bread containing 
corn-meal could not be digested. 

Parker House Rolls. 

2 cups scalded milk. 1 teaspoon salt. 

3 tablespoons butter. 1 yeast cake dissolved in 

2 tablespoons sugar. cup lukewarm water. 

Flour.’ 

Add butter, sugar, and salt to milk; when lukewarm, 
add dissolved yeast cake and three cups of flour. Beat 
thoroughly, cover, and let rise until light; cut down, and 
add enough flour to knead (it will take about two and 
one-hfllf cups). Let rise again, toss on slightly floured 
board, knead, pat, and roll out to one-third inch thick¬ 
ness. Shape with biscuit-cutter, first dipped in flour. 
Dip the handle of a case knife in flour, and with it make 
a crease through the middle of each piece; brush over 
one-half of each piece with melted butter, fold, and press 
edges together. Place in greased pan, one inch apart, 
cover, let rise, and bake in hot oven twelve to fifteen min¬ 
utes. As rolls rise they will part slightly, and if hastened 
in rising are apt to lose their shape. 

Parker House Polls may be shaped by cutting or tear* 
ing off small pieces of dough, and shaping round like a 
biscuit; place in rows on floured board, cover, and let 


62 


BOSTON COOKING-SCHOOL COOK BOOK. 


rise fifteen minutes. With handle of large wooden spoon, 
or toy rolling-pin, roll through centre of each biscuit, 
brush edge of lower halves with melted butter, fold, press 
lightly, place in buttered pan one inch apart, cover, let 
rise, and bake. 


Salad or Dinner Rolls. 


Use same ingredients as for Parker House Polls, allow¬ 
ing one-fourth cup butter. Shape in small biscuits, place 
in rows on a floured board, cover with cloth and pan, 
and let rise until light and well puffed. Flour handle of 
wooden spoon and make a deep crease in middle of each 
biscuit, take up, and press edges together. Place closely 
in buttered pan, cover, let rise, and bake twelve to fif¬ 
teen minutes in hot oven. From this same mixture cres¬ 
cents, braids, twists, bow-knots, and other fancy shapes 
may be made. 

Sticks. 


1 cup scalded milk, 
cup butter. 

1 y, tablespoons sugar, 
teaspoon salt. 


1 yeast cake dissolved in 
U cup lukewarm water. 
White 1 egg. 

?>% cups flour. 


Add butter, sugar, and salt to milk; when lukewarm, 
add dissolved yeast cake, white of egg well beaten, and 
flour. Knead, let rise, shape, let rise again, and start bak¬ 
ing in a hot oven, reducing heat, that sticks may be crisp 
and dry. To shape sticks, first shape as small biscuits, 
roll on board (where there is no flour) with hands until 
eight inches in length, keeping of uniform size and 
rounded ends, which may be done by bringing fingers 
close to, but not over, ends of sticks. 


Swedish Rolls. 

Use recipe for Salad Polls. Poll to one-fourth inch 
thickness, spread with butter, and sprinkle with two table¬ 
spoons sugar mixed with one-third teaspoon cinnamon, 


BREAD AND BREAD MAKING. 08 

one-third cup stoned raisins finely chopped, and two table¬ 
spoons chopped citron; roll ii]) like jelly roll, and cut in 
three-fourths inch pieces. Place pieces in pan close to¬ 
gether, Hat side down. When rolls are taken from oven, 
brush over with white of egg slightly beaten, diluted with 
one-half tablespoon water; return to oven to dry egg, 
and thus glaze top. 


Sweet French Rolls. 

1 cup milk. 1 teaspoon salt. 

1 yeast cake dissolved in 1 egg. 

cup lukewarm water. Volk 1 egg. 

Flour. }-q teaspoon mace. 

I 4 cup sugar. }■£ cup melted butter. 

Scald milk; when lukewarm, add dissolved yeast cake 
and one and one-half cups Hour; beat well, cover, and let 
rise until light. Add sugar, salt, eggs well beaten, mace, 
and butter, and enough more Hour to knead; knead, let 
rise again, shape, and bake as Salad Rolls. This same 
mixture may be rolled in a long strip to one-fourth inch 
thickness, spread with butter, rolled up like a jelly roll, 
and cut in one inch pieces. Place pieces in pan close 
together, Hat side down. 


Luncheon Rolls. 


cup scalded milk. 

‘2 tablespoons sugar. 

I 4 teaspoon salt. 

/2 yeast cake dissolved in 
2 tablespoons lukewarm water. 


2 tablespoons melted butter. 
1 egg. 

«->o 

Few gratings from rind of 
lemon. 

Flour. 


Add sugar and salt to milk; when lukewarm, add dis¬ 
solved yeast cake and three-fourths cup flour. Cover and 
let rise; then add butter, egg well beaten, grated rind of 
lemon, and enough flour to knead. Let rise again, roll to 
one-half inch thickness, shape with small biscuit-cutter, 
place in battered pan close together, let rise again, and 
bake. 



04 


BOSTON COOKING-SCHOOL COOK BOOK. 


French Rusks. 


2 cups scalded milk, 
cup blitter. 


Flour. 

1 egg. 

Yolks 2 eggs. 
Whites 2 eggs. 

% teaspoon vanilla. 


I 4 cup sugar. 

1 teaspoon salt. 

1 yeast cake dissolved in 

F 4 cup lukewarm water. 


Add butter, sugar, and salt to scalded milk; when luke¬ 
warm, add dissolved yeast cake and three cups Hour. 
Cover and let rise; add egg and egg yolks well beaten, 
and enough flour to knead. Let rise again, and shape as 
Parker House Rolls. Before baking, make three parallel 
creases on top of each roll. When nearly done, brush 
over with whites of eggs beaten slightly, diluted with 
one tablespoon cold water and vanilla. Sprinkle with 


sugar. 


Rusks 

(Zweiback). 

% cup scalded milk. 

}i cup sugar. 

teaspoon salt. 

t 4 ' cup melted 

2 yeast cakes. 

a eggs. 


Flour. 


Dissolve yeast cakes in milk; when lukewarm, add salt 
and one cup flour; cover, and let rise until very light; then 
add sugar, butter, eggs unbeaten, and flour enough to 
handle. Shape as finger rolls, and place close together 
on a buttered sheet in parallel rows, two inches apart; 
let rise again and bake twenty minutes. When cold, cut 
diagonally in one-half inch slices, and brown evenly in 
oven. 


German Coffee Bread. 


1 cup scalded milk. 1 egg. 

I 3 cup butter, or butter and yeast cake dissolved in 

lard. hf cup lukewarm milk. 

L 4 cup sugar. cup raisins stoned and 

teaspoon salt. cut in pieces. 

Add butter, sugar, and salt to milk; when lukewarm, 
add dissolved yeast cake, egg well beaten, flour to make 



BUEAD AND BREAD MAKING. G5 


stiff batter, and raisins; cover, and let rise over night; in 
morning spread in buttered dripping-pan one-half inch 
thick. Cover and let rise again. Before baking, brush 
over with beaten egg, and cover with following mixture: 
Melt three tablespoons butter, add one-third cup sugar 
and one teaspoon cinnamon. When sugar is partially 
melted, add three tablespoons flour. 


Coffee Cakes (Brioche). 

1 cup scalded milk. C' cup sugar. 

}■£ cup yolks of eggs. 2 yeast cakes. 

}._> cup whole eggs. j.( teaspoon extract lemon, or 

% cup blitter. 2 pounded cardamom seeds. 

4% cups flour. 

French Confectioner. 

Cool milk; when lukewarm, add yeast cakes, and when 
they are dissolved add remaining ingredients, and beat 
thoroughly with hand ten minutes ; let rise six hours. Keep 
in ice-box over night; in morning turn on floured board, 
roll in long rectangular piece one-fourth inch thick; 
spread with softened butter, fold from sides toward 
centre to make three layers. Cut off pieces three-fourths 
inch wide; cover and let rise. Take each piece separately 
in hands and twist from ends in opposite directions, coil 
and bring ends together at top of cake. Let rise in pans 
and bake twenty minutes in a moderate oven; cool and 
brush over with confectioners’ sugar, moistened with 
enough boiling water to spread. 


Buns. 


1 cup scalded milk. 

cup butter. 

K cup sugar. 

1 yeast cake dissolved in 
}£ cup lukewarm water. 


}£ teaspoon salt. 

cup raisins stoned and 
cut in quarters. 

1 teaspoon extract lemon. 
Flour. 


Add one-half sugar and salt to milk; when lukewarm, 
add dissolved yeast cake and one and one-half cups flour; 
cover, and let rise until light; add butter, remaining sugar, 

5 



66 


BOSTON COOKING-SCHOOL COOK BOOK. 


raisins, lemon, and flour to make a stiff batter; let rise, 
shape like biscuits, let rise again, and bake. If wanted 
glazed, brush over with beaten egg before baking. 


Hot Cross Buns. 


1 cup scalded milk. 

% teaspoon cinnamon. 

hf cup sugar. 

o cups flour. 

2 tablespoons butter. 

Pp’O’. 

teaspoon salt. 

I4 cup raisins stoned and 

% yeast cake dissolved in 

quartered, or 

V4 cup lukewarm water. 

cup currants. 


Add butter, sugar, and salt to milk; when lukewarm, 
add dissolved yeast cake, cinnamon, flour, and egg well 
beaten; when thoroughly mixed, add raisins, cover, and 
let rise over night. In morning, shape in forms of large 
biscuits, place in pan one inch apart, let rise, brush over 
with beaten egg, and bake twenty minutes; cool, and 
with ornamental frosting make a cross on top of each 
bun. 

Raised Muffins. 


? 4 teaspoon salt. 
! 4 yeast cake. 


1 po'd 1 


1 cup scalded milk. 

1 cup boiling water. 

2 tablespoons butter. 

hf cup jiiigar. 4 cups flour. 

Add butter, sugar, and salt to milk and water; when 
lukewarm, add yeast cake, and when dissolved, egg well 
beaten, and flour; beat thoroughly, cover, and let rise 
over night. In morning, fill buttered muflin rings two- 
thirds full; let rise until rings are full, and bake thirty 
minutes in hot oven. 


Grilled Muffins. 

Put buttered muffin rings on a hot greased griddle. Fill 
one-lialf full with raised muffin mixture, and cook slowly 
until well risen and browned underneath ; turn muffins 
and rings and brown the other side. This is a convenient 
way of cooking muffins when oven is not in condition foi 
baking. 


67 


BREAD AND BREAD MAKING. 

Raised Oatmeal Muffins. 

% cup scalded milk. J 4 yeast cake dissolved in 

*4 cup sugar. cup lukewarm milk, 

teaspoon salt. 1 cup cold cooked oatmeal. 

‘2 1 2 cups Hour. 

Add sugar and salt to scalded milk; when lukewarm, 
add dissolved yeast cake. Work oatmeal into Hour with 
tips of fingers, and add to first mixture; beat thoroughly, 
cover, and let rise over night. In morning, fill buttered 
iron gem pans two-thirds full, let rise on back of range 
that pan may gradually heat and mixture rise to fill pan. 
Bake in moderate oven twenty-live to thirty minutes. 

Squash Biscuits. 

cup squash (steamed and sifted). yeast cake dissolved in 

) 4 cup sugar. ) 4 cup lukewarm water, 

teaspoon salt. ) 4 cup butter. 

% cup scalded milk. ( 2 }X cups flour. 

Add squash, sugar, salt, and butter to milk; when luke¬ 
warm, add dissolved yeast cake and flour; cover, and let 
rise over night. I11 morning shape into biscuits, let rise, 
and bake. 

Dry Toast. 

Cut stale bread in one-fourth inch slices. Crust may 
or may not be removed. Put slices on wire toaster, lock 
toaster and place over clear lire to dry, holding some dis¬ 
tance from coals; turn and dry other side. Hold nearer 
to coals and color a golden brown on each side. Toast, 
if piled compactly and allowed to stand, will soon become 
moist. Toast may be buttered at table or before sending 
to table. 

Water Toast. 

Dip slices of dry toast quickly in boiling salted water, 
allowing one-half teaspoon salt to one cup boiling water. 
Spread slices with butter, and serve at once. 


G8 


BOSTON COOKINO-SCHOOL COOK BOOK. 


Milk Toast I. 


1 pint scalded milk. Jo teaspoon salt. 

2 tablespoons butter. Cold water. 

2Jo tablespoons bread flour. 6 slices dry toast. 

Add cold water gradually to flour to make a smooth, 
thin paste. Add to milk, stirring constantly until thick¬ 
ened, cover, and cook twenty minutes; then add salt and 
butter in small pieces. Dip slices of toast separately in 
sauce; when soft, remove to serving dish. Pour remain¬ 
ing sauce over all. 


Milk Toast II. 

Use ingredients given in Milk Toast T., omitting cold 
water, and make as Thin White Sauce. Dip toast in 
sauce. 

Brown Bread Milk Toast. 

Make same as Milk Toast, using slices of toasted brown 
bread in place of white bread. Brown bread is better 
toasted by first drying slices in oven. 


Cream Toast. 

Substitute cream for milk, and omit butter in recipe 
for Milk Toast I. or II. 


Tomato Cream Toast. 

1 U cups stewed and strained tomato, G tablespoons butter. 

Jo cup scalded cream. 3 tablespoons flour, 

teaspoon soda. Jo teaspoon salt. 

G slices toast. 

. Put butter in saucepan; when melted and bubbling, 
add flour, mixed with salt, and stir in gradually tomato, 
to which soda has been added, then add cream. Dip 
slices of toast in sauce. Serve as soon as made. 


BREAD AND BREAD MAKING. 


69 


German Toast. 

3 eggs. 2 tablespoons sugar. 

y z teaspoon salt. 1 cup milk. 

6 slices stale bread. 

Beat eggs slightly, add salt, sugar, and milk; strain 
into a shallow dish. Soak bread in mixture until soft. 
Cook on a hot, well-greased griddle; brown on one side, 
turn and brown other side. Serve, for breakfast or lun¬ 
cheon, or with a sauce for dessert. 

Brewis. 

Break stale bits or slices of brown and white bread in 
small pieces, allowing one and one-half cups brown bread 
to one-half cup white bread. Butter a hot frying-pan, 
put in bread, and cover with equal parts milk and water. 
Cook until soft; add butter and salt to taste. 


Bread for Garnishing. 

Dry toast is often used for garnishing, cut in various 
shapes. Always shape before toasting. Cubes of bread, 
toast points, and small oblong pieces are most common. 
Cubes of stale bread, from which centres are removed, 
are fried in deep fat and called croft stades; half-inch 
cubes, browned in butter, or fried in deep fat, are called 
croft tons. 

Uses for Stale Bread. 


All pieces of bread should be saved and utilized. 
Large pieces are best for toast. Soft stale bread, from 
which crust is removed, when crumbed, is called stale 
bread crumbs, or raspings, and is used for puddings, 
griddle-cakes, omelets, scalloped dishes, and dipping food 
to be fried. Remnants of bread, from which crusts have 
not been removed, are dried in oven, rolled, and sifted. 
These are called dry bread crumbs, and are useful for 
crumbing croquettes, cutlets, fish, meat, etc. 


70 


BOSTON (JOOKLNG-SCllOOL COOK BOOK. 


CHAPTER V. 

BISCUITS, BREAKFAST CAKES, AND SHORTCAKES. 

Batters, Sponges, and Doughs. 

B ATTER is a mixture of flour and some liquid (usu¬ 
ally combined with other ingredients, as sugar, salt, 
eggs, etc.), of consistency to pour easily, or to drop from 
a spoon. 

Batters are termed thin or thick, according to their 
consistency. 

Sponge is a batter to which yeast is added. 

Dough differs from batter inasmuch as it is stiff enough 
to be handled. 


Baking Powder Biscuit I. 

2 cups flour. 1 tablespoon lard. 

4 teaspoons baking powder. % cup milk and water 

1 teaspoon salt. in equal parts. 

1 tablespoon butter. 

Mix dry ingredients, and sift twice. 

Work in butter and lard with tips of fingers; add 
gradually the liquid, mixing with knife to a soft dough. 
It is impossible to determine the exact amount of liquid, 
owing to differences in flour. Toss on a floured board, 
pat, and roll lightly to one-half inch in thickness. Shape 
with a biscuit-cutter. Place on buttered pan, and bake 
in hot oven twelve to fifteen minutes. If baked in too 
slow an oven, the gas will escape before it has done its 
work. Many obtain better results by using bread flour. 


71 


>< 


JiLSC LTITS, 1*1 i EAR PAST CAKES, ETC. 


Baking Powder Biscuit II. 

2 cups flour. 2 tablespoons butter. 

4 teaspoons baking powder. cup milk. 

teaspoon salt. 

Mix and bake as Baking Powder Biscuit I. 


Emergency Biscuit. 

Use recipe for Baking Powder Biscuit 1 . or II., with 
the addition of more milk, that mixture may be dropped 
from spoon without spreading. Drop by spoonfuls on a 
buttered pan, one-half inch apart. Brush over with milk, 
and bake in hot oven eight minutes. 


Fruit Rolls (Pin Wheel Biscuit). 


2 cups flour. 

4 teaspoons baking powder. 
!<> teaspoon salt. 

2 tablespoons sugar. 

2 tablespoons butter. 

ig teaspoon 


“3 cup milk. 

J3 cup stoned raisins 
(finely chopped). 
2 tablespoons citron 
(finely chopped), 
cinnamon. 


Mix as Baking Powder Biscuit II. Roll to one- 
fourth inch thickness, brush over with melted butter, and 
sprinkle with fruit, sugar, and cinnamon. Roll like a 
jelly roll; cut off pieces three-fourths inch in thickness. 
Place on buttered tin, and bake in hot oven fifteen min¬ 
utes. Currants may be used in place of raisins and 
citron. 


One Egg Muffins I. 

cups flour. cups milk. 

6 teaspoons baking powder. 3 tablespoons melted butter. 

1 teaspoon salt. - 1 egg. 

3 tablespoons sugar. 

Mix and sift dry ingredients; add gradually milk, egg 
well beaten, and melted butter. Bake in buttered gem 
pans twenty-five minutes. If iron nans are used they 


72 


BOSTON COOKING-SCHOOL COOK BOOK. 


must be previously heated. This recipe makes thirty 
muffins. Use half the proportions given and a small egg, 
if half the number is required. 


One Egg Muffins II. 

2 cups flour. 2 tablespoons sugar. 

4 teaspoons baking powder. 1 cup milk. 

i,' teaspoon salt. 2 tablespoons melted butter. 

1 egg. 

Mix and bake as One Egg Muffin I. 


Twin Mountain Muffins. 

t-4 cup butter. % cup milk. 

I4 cup sugar. 2 cups flour. 

1 egg. 3 teaspoons baking powder. 

Cream the butter ; add sugar and egg well beaten ; sift 
baking powder with flour, and add to the first mixture, 
alternating with milk. Bake in buttered tin gem pans 
twenty-five minutes. 

Queen of Muffins. 

jo cup milk (scant). 

1 jo cups flour. 

2 jo teaspoons baking powder. 
Mix and bake as Twin Mountain Muffins. 

Berry Muffins I. (Without eggs.) 

2 cups flour. 2 tablespoons butter, 

j^ cup sugar. 1 cup milk (scant). 

4 teaspoons baking powder. 1 cup berries. 

jo teaspoon salt. 

Mix and sift dry ingredients ; work in butter with tips 
of fingers ; add milk and berries. 


j'4 cup butter. 
H cup sugar. 


egg- 


BISCUITS, BREAKFAST CAKES, ETC. 


7a 


Berry Muffins II. 


^ cup butter. 
K CU P sugar. 

1 egg. 

U73 cups flour. 


4 teaspoons baking powder. 

teaspoon salt. 

1 cup milk. 

1 cup berries. 


Cream the butter; add gradually sugar and egg well 
beaten ; mix and sift flour, baking powder, and salt, re¬ 
serving % cup flour to be mixed with berries and added 
last; add the remainder alternately with milk. 


Rice Muffins. 


2*4 cups flour. 

% cup hot cooked rice. 

5 teaspoons baking powder. 
2 tablespoons sugar. 


1 cup milk. 

1 egg. 

2 tablespoons melted butter. 

teaspoon salt. 


Mix and sift flour, sugar, salt, and baking powder ; add 
one-half milk, egg well beaten, the remainder of the milk 
mixed with rice, and beat thoroughly ; then add butter. 
Bake in buttered muffin rings placed in buttered pan or 
buttered gem pans. 


Oatmeal Muffins. 


1 cup cooked oatmeal. 

cups flour. 

2 tablespoons sugar. 

4 teaspoons baking powder. 


% teaspoon salt, 
cup milk. 

1 egg. 

2 tablespoons melted butter. 


Mix and bake as Rice Muffins. 


Quaker Muffins. 


cup rolled oats. 

1 }£ cups flour. 

3 tablespoons sugar. 

4 teaspoons baking powder. 


% teaspoon salt. 

1 cup scalded milk. 

1 egg. 

2 tablespoons melted butter. 


<# 

Turn scalded milk on rolled oats, let stand live minutes ; 
add sugar, salt, and melted butter; sift in flour and bak¬ 
ing powder, mix thoroughly, and add egg well beaten. 


74 


BOSTON COO KINO-SCHOOL COOK BOOK. 


Graham Muffins I. 


cups graham flour. 

ig cup molasses. 

1 cup flour. 

;f t teaspoon soda. 

1 cup sour milk. 

1 teaspoon salt. 

Mix and sift dry ingredients; 

add milk to molasses, and 

combine mixtures. 



Graham Muffins II. 

1 cup graham or entire wheat 1 teaspoon salt. 

Hour. 1 cup milk. 

1 cup Hour. 1 egg. 

*4 cup sugar. 1 tablespoon melted butter. 

4 teaspoons baking powder. 

Mix and sift dry ingredients; add milk gradually, egg 
well beaten, and melted butter; bake in hot oven in but¬ 
tered gem pans twenty-five minutes. 


Rye Muffins I. 

Make as Graham Muffins II., substituting rye meal for 
graham flour. 


Rye Muffins II. 


\}£ cups rye meal. 

I fif cups flour. 

4 teaspoons baking powder. 
1 teaspoon salt. 


cup molasses. 

I ff cups milk. 

1 egg. 

1 tablespoon melted butter. 


Mix and bake as Graham Muffins II., adding molasses 
with milk. 


Corn Meal Gems. 


I*? cup corn meal. 

1 cup flour. 

8 teaspoons baking powder. 
1 tablespoon sugar. 


1 tablespoon melted butter. 
b< teaspoon salt. 

cup milk. 

1 egg. 


Mix and bake as Graham Mullins II. 


BISCUITS, BREAKFAST CAKES, ETC. 


75 


Berkshire Muffins. 


}4 cup corn meal, 
cup Hour, 
cup cooked rice. 

2 tablespoons sugar. 

3 teaspoons 


}4 teaspoon salt. 

% cup scalded milk (scant). 
1 egg. 

1 tablespoon melted butter, 
baking powder. 


Torn scalded milk on meal, let stand five minutes; add 
rice, and flour mixed and sifted with remaining dry ingre¬ 
dients. Add yolk of egg well beaten, butter, and white 
of egg beaten stiff and dry. 


Golden Corn Cake. 

^4 cup corn meal. }4 teaspoon salt. 

1*4 cups flour. 1 cup milk. 

*4 cup sugar. 1 egg. 

4 teaspoons baking powder. 1 tablespoon melted butter. 

Mix and sift dry ingredients ; add milk, egg well beaten, 
and butter; bake in shallow buttered pan in hot ovefi 
twenty minutes. 


Corn Cake (sweetened with Molasses). 

1 cup corn meal. cup molasses. 

?4 cup Hour. % cup milk. 

HU teaspoons baking powder. 1 egg. 

1 teaspoon salt. 1 tablespoon melted butter. 

Mix and bake as Golden Corn Cake, adding molasses 
to milk. 


White Corn Cake. 


*4 cup butter. 
}4 cup sugar. 
1% cups milk. 
AVhites 3 eggs. 


1*4 cups white corn meal. 
l ; l 4 cups flour. 

4 teaspoons baking powder. 
1 teaspoon salt. 


Cream the butter; add sugar gradually; add milk, 
alternating with dry ingredients, mixed and sifted. Beat 
thoroughly; add whites of eggs beaten stiff. Bake in 
buttered cake pan thirty minutes. 



70 


BOSTON COOKING-SCHOOL COOK LOOK. 


Susie’s Spider Corn Cake. 

It' cups corn meal. 1 teaspoon salt. 

2 cups sour milk. 2 eggs. 

1 teaspoon soda. 2 tablespoons butter. 

Mix soda, salt, and corn meal; gradually add eggs 
well beaten and milk. Heat frying-pan, grease sides and 
bottom of pan with butter, turn in the mixture, place on 
middle grate in hot oven, and cook twenty minutes. 

Pop-overs. 

1 cup flour. % cup milk. 

Cf teaspoon salt. 2 eggs. 

}'2 teaspoon melted butter. 

Mix salt and flour; add milk gradually, in order to 
obtain a smooth batter. Add egg, beaten until light, 
and butter; beat two minutes,— using Dover egg-beater, 
— turn into hissing hot buttered iron gem pans, and 
bake thirty to thirty-five minutes in a hot oven. The} 7 
may be baked in buttered earthen cups, when the bottom 
will have a glazed appearance. Small round iron gem 
pans are best for Pop-overs. 

Graham Pop-overs. 

% cup entire wheat flour. J-£ cup milk. 

% cup flour. 1 egg. 

*4 teaspoon salt. }: 2 teaspoon melted butter. 

Prepare and bake as Pop-overs. 


Breakfast Puffs. 

1 cup flour. y, cup milk. 

y cup water. 

Mix milk and water; add gradually to flour, and beat 
with Dover egg-beater until very light. Bake as Pop- 
overs. 



77 


BISCUITS, BREAKFAST CAKES, ETC. 


Fadges. 

1 cup entire wheat flour. 1 cup cold water. 

Add water gradually to flour, and beat with Dover egg- 
beater until very light. Bake as Pop-overs. 

Maryland Biscuit. 

1 pint flour. 1 teaspoon salt. 

J. 3 cup lard. Milk and water in equal quantities. 

Southern Pupil. 

Mix flour and salt; work in lard with tips of fingers, 
and moisten to a stiff dough. Toss on slightly floured 
board, and beat with rolling-pin thirty minutes, continu¬ 
ally folding over the dough. Roll one-third inch in thick¬ 
ness, shape with small round cutter, prick with fork, and 
place on a buttered tin. Bake twenty minutes in hot 
oven. 

GRIDDLE-CAKES. 

Sour Milk Griddle-Cakes. 

2}£ cups flour. 2 cups sour milk. 

)u teaspoon salt. ix teaspoons soda. 

1 egg. 

Mix and sift flour, salt, and soda; add sour milk, and 
egg well beaten. Drop by spoonfuls on a greased hot 
griddle ; cook on one side. When puffed, full of bubbles, 
and cooked on edges, turn, and cook other side. Serve 
with butter and maple syrup. 

Sweet Milk Griddle-Cakes. 

3 cups flour. % cup sugar. 

\% tablespoons baking powder. 2 cups milk. 

1 teaspoon salt. 1 egg. 

2 tablespoons melted butter. 

Mix and sift dry ingredients; beat egg, add milk, and 
pour slowly on first mixture. Beat thoroughly, and add 
butter. Cook as Sour Milk Griddle-Cakes. 


78 


BOSTON COOKING-SC I \()01 ; CO() Iv BOO LC. 


Entire Wheat Griddle-Cakes. 


J2 cup entire wheat Hour. 

1 cup flour. 

o teaspoons baking powder, 
to teaspoon salt. 


0 tablespoons sugar. 


1 p.cro* 


IJ4 cups milk. 

1 tablespoon melted butter. 


Prepare and cook as Sweet Milk Griddle-Cakes. 


Corn Griddle-Cakes. 

2 cups flour. G cup sugar. 

to cup corn meal. 1 G cups boiling water. 

1 to tablespoons baking powder. 1G cup milk. 

Ik, teaspoons salt. 1 egg. 

2 tablespoons melted butter. 

Add meal to boiling water, 1 1 boil five minutes; turn 

into bowl, add milk, and reman ng dry ingredients mixed 
and sifted, then the egg well beaten, and butter. Cook 
as other griddle-cakes. 


Rice Griddle-Cakes I. 

2 1 o cups flour. Ci cll P sugar. 

J2 cup cold cooked rice. 1 Jo cups milk. 

1 tablespoon baking powder. 1 egg. 

Jo teaspoon salt. 2 tablespoons melted butter. 

Mix and sift dry ingredients. Work in rice with tips 
of fingers; add egg well beaten, milk, and butter. Cook 
as other griddle-cakes. 


Rice Griddle-Cakes II. 

1 cup milk. Yolks 2 eggs. 

1 cup warm boiled rice. Whites 2 eggs. 

G teaspoon salt. 1 tablespoon melted butter. 

Js cup flour. 

Pour milk over vice and salt, add yolks of eggs beaten 
until thick and lemon color, butter, flour, and fold in 
whites of eggs beaten until stiff and dry. 


79 


BISCUITS, BltEAlvFAST CAKES, ETC. 


Bread Griddle-Cakes. 

1*2 cups fine stale bread crumbs. 2 eggs. 

IJ j, cups scalded milk. cup flour. 

2 tablespoons butter. j^ teaspoon salt. 

3jo teaspoons baking powder. 

Add milk and butter to crumbs, and soak until crumbs 
are soft; add eggs well beaten, then flour, salt, and bak¬ 
ing powder mixed and sifted. Cook as other griddle- 
cakes. 


Buckwheat Cakes. 


j 3 ' cup fine bread crumbs. 

2 cups scalded milk, 
jo teaspoon salt. 

1 table:'no*. 

-A. 


*4 yeast cake, 
jo cup lukewarm water, 
lj.i cups buckwheat flour, 
lolasses. 


Pour milk over crumbs, na soak thirty minutes; add 
salt, yeast cake dissolved in lukewarm water, and buck¬ 
wheat to make a batter thin enough to pour. Let rise 
over night; in the morning, stir well, add molasses, one- 
fourth teaspoon soda dissolved in one-fourth cup luke¬ 
warm water, and cook as griddle-cakes. Save enough 
batter to raise another mixing, instead of using yeast 
cake; it will require one-lialf cup. 


Waffles. 


1 j 4 cups flour. 

3 teaspoons baking powder, 
jo teaspoon salt. 


1 cup milk. 
Yolks 2 eggs. 
Whites 2 eggs. 


1 tablespoon melted butter. 


Mix and sift dry ingredients; add milk gradually, yolks 
of eggs well beaten, butter, and whites of eggs beaten 
stiff; cook on a greased hot waffle iron. Serve with maple 
syrup. 

A waffle iron should fit closely on range, be well heated 
on one side, turned, heated on other side, and thoroughly 
greased before iron is filled. In filling, put a tablespoon¬ 
ful of mixture in each compartment near centre of iron, 


80 


BOSTON COOIvING-SCLtOOL COOK BOOK. 


cover, and mixture will spread to just till iron. If suffi¬ 
ciently heated, it should be turned almost as soon as tilled 
and covered. In using a new iron, special care must be 
taken in greasing, or waffles will stick. 


Rice Waffles. 


1?4 cups Hour. 

cup cold cooked rice. 

1 'o cups milk. 

2 tablespoons sugar. 

Mix and sift dry ingrediei 
lingers; add milk, yolk of 
white of egg beaten stiff. 


3 teaspoons baking powder, 
hi teaspoon salt. 

1 tablespoon melted buffer. 

1 (*<»*<>• 

ts; work in rice with tips of 
>gg well beaten, butter, and 
Cook as Waffles. 


Virginia Waffles. 


1 cups boiling water. 

CU P ’white corn meal. 
1*0 cups milk. 

3 cups flour. 

3 tablespoons sugar. 


1^4 tablespoons baking powder. 
1} 2 teaspoons salt. 

Yolks 2 eggs. 

Whites 2 eggs. 

2 tablespoons melted butter. 


Cook meal in boiling water twenty minutes; 
dry ingredients mixed and sifted, yolks of 
beaten, butter, and whites of eggs beaten stiff. 
Waffles. 


add milk, 
eggs well 
Cook as 


Raised Waffles. 


1 % cups milk. 

1 teaspoon salt. 

1 tablespoon butter. 
)4 yeast cake. 


1.4 cup lukewarm water. 
2 cups flour. 

Yolks 2 eggs. 

Whites 2 eggs. 


Scald milk; add salt and butter, and when lukewarm., 
add yeast cake dissolved in water, and flour. Beat well; 
let rise over night; add yolks of eggs well beaten, and 
whites of eggs beaten stiff. Cook as Waffles. By using 
a whole yeast cake, the mixture will rise in one and 
one-half hours. 


81 


BISCUITS, BREAKFAST CAKES, ETC. 


Fried Drop Cakes. 

1)3 cups flour. 

2 Jo teaspoons baking powder, 
teaspoon salt. 

1 teaspoon melted butter. 


K CU P sugar. 
Jo cup milk. 


1 egg. 


Beat egg until light; add milk, dry ingredients mixed 
and sifted, and melted butter. Drop by spoonfuls in 
hot, new, deep fat; fry until light brown and cooked 
through, which must at lirst be determined by piercing 
with a skewer, or breaking apart. Remove with a skim¬ 
mer, and drain on brown paper. 

Rye Drop Cakes. 


2-3 cup rye meal, 
cup flour. 

2Jo teaspoons baking powder 


Jo teaspoon salt. 

2 tablespoons molasses, 
cup milk. 


1 egg. 


Mix and sift dry ingredients; add milk gradually, 
molasses, and egg well beaten. Cook as Fried Drop 
Cakes. 

Doughnuts I. 

1 cup sugar. 4 teaspoons baking powder. 

2}-q tablespoons butter. teaspoon cinnamon. 

3 eggs. J -4 teaspoon grated nutmeg. 

1 cup milk. 1J.> teaspoons salt. 

Flour to roll. 

Cream the butter, and add one-half sugar. Beat egg 
until light, add remaining sugar, and combine mixtures. 
Add three and one-half cups flour, mixed and sifted with 
baking powder, salt, and spices; then enough more flour 
to make dough stiff enough to roll. Toss one-third of 
mixture on floured board, knead slightly, pat, and roll 
out to one-fourth inch thickness. Shape with a dough¬ 
nut cutter, fry in deep fat, take up on a skewer, and 
drain on brown paper. Add trimmings to one-half re¬ 
maining mixture, roll, shape, and fry as before ; repeat. 
DoughjjWts should come quickly to top of fat, brown on 

6 


82 


BOSTON COO KIN G-SOHOOL COOK BOOK. 


one side, then be turned to brown on the other; avoid 
turning more than once. The fat must be kept at a 
uniform temperature. If too cold, doughnuts will absorb 
fat; if too hot, doughnuts will brown before sulliciently 
risen. See rule for testing fat. 

Doughnuts II. 

4 cups flour. I 4 teaspoon cinnamon. 

ljo teaspoons salt. tablespoon butter. 

1^4 teaspoons soda. 1 cup sugar, 

teaspoons cream tartar. 1 cup sour milk. 

bf teaspoon grated nutmeg. 1 egg. 

Put flour in shallow pan; add salt, soda, cream tartar, 
and spices. Work in butter with tips of lingers; add 
sugar, egg well beaten, and sour milk. Stir thoroughly, 
and toss on board thickly dredged with flour; knead 
slightly, using more flour if necessary. Pat and roll out 
to one-fourth inch thickness; shape, fry, and drain. 
Sour milk doughnuts may be turned as soon as they come 
to top of fat, and frequently afterwards. 

Raised Doughnuts. 

1 cup milk. cup butter and lard mixed, 

yeast cake. 1 cup light brown sugar. 

I 4 cup lukewarm water. 2 eggs. 

1 teaspoon salt. y grated nutmeg. 

Flour. 

Scald and cool milk; when lukewarm, add yeast cake 
dissolved in water, salt, and flour enough to make a stiff 
batter; let rise over night. In morning add shortening 
melted, sugar, eggs well beaten, nutmeg, and enough flour 
to make a stiff dough; let rise again, and if too soft to 
handle, add more flour. Toss on floured board, pat, and 
roll to three-fourths inch thickness. Shape with cutter, 
and work between hands until round. Place on floured 
board, let rise one hour, turn, and let rise again; fry in 
deep fat, and drain on brown paper. Cool, and roll in 
powdered sugar. 


BISCUITS, BREAKFAST CAKES, ETC. 


83 


cup butter. 
1 cup sugar. 
Yolks 2 eggs. 
Whites 2 eggs. 


Crullers. 


4 cups flour. 

3-4 teaspoon grated nutmeg. 
3}X teaspoons baking powd 


Cream the butter, add sugar gradually, yolks of eggs 
well beaten, and whites of eggs beaten stiff. Mix flour, 
nutmeg, and baking powder; add alternately with milk to 
first mixture; toss on floured board, roll thin, and cut in 
pieces three inches long by two inches wide; make four 
one inch gashes at equal intervals. Take up by running 
finger in and out of gashes, and lower into deep fat. Fry 
same as Doughnuts I. 


Strawberry Short Cake I. 

2 cups flour. 2 teaspoons sugar. 

4 teaspoons baking powder. % cup milk. 

3^ teaspoon salt. }£ cup butter. 

Mix dry ingredients, sift twice, work in butter with 
tips of fingers, and add milk gradually. Toss on floured 
board, divide in two parts. Pat, roll out, and bake twelve 
minutes in a hot oven in buttered Washington pie or round 
layer cake tins. Split and spread with butter. Sweeten 
strawberries to taste, place on back of range until warmed, 
crush slightly, and put between and on top of Short Cakes; 
cover top with Cream Sauce I. Allow from one to one 
and one-half boxes berries to each Short Cake. 

Strawberry Short Cake II. 

2 cups flour. 1 tablespoon sugar, 

4 teaspoons baking powder. % cup milk, 
teaspoon salt. % cup butter. 

Mix as Strawberry Short Cake I. Toss and roll on 
floured board. Put in round buttered tin, and shape with 
back of hand to fit pan. 


84 


BOSTON COOKING-SCIIOOB COOK BOOK. 


Rich Strawberry Short Cake. 


2 cups flour. 

}i cup sugar. 

4 teaspoons baking powder. 


i/ 


teaspoon salt. 


I 3 cup milk. 


Few grains nutmeg. 

1 egg. 

I 3 cup butter. 

1*4 tablespoons lard. 

Hotel Pastry Cook. 


Mix dry ingredients and sift twice, work in shortening 
with tips of lingers, add egg well beaten, and milk. Bake 
as Strawberry Short Cake II. Split cake and spread under 
layer with Cream Sauce II. Cover with strawberries which 
have been sprinkled with powdered sugar; again spread 
with sauce, and cover with upper layer. 


Fruit Short Cake. 

I 4 cup butter. I 4 cup milk. 

% cup sugar. 1 cup flour. 

1 egg. 2 teaspoons baking powder. 

% teaspoon salt. 

Cream the butter, add sugar gradually, and egg well 
beaten. Mix and sift flour, baking powder, and salt, add¬ 
ing alternately with milk to first mixture. Beat thor¬ 
oughly, and bake in a buttered round tin. Cool, spread 
thickly with sweetened fruit, and cover with Cream Sauce 
I. or II. Fresh strawberries, peaches, apricots, rasp¬ 
berries, or canned quince or pineapple may be used. 
When canned goods are used, drain fruit from syrup and 
cut in pieces. Dilute cream for Cream Sauce with fruit 
syrup in place of milk. 


CEREALS. 


85 


CHAPTER VI. 

CEREALS. 

C 'EREALS (cultivated grasses) rank first among vege- 
' table foods; being of hardy growth and easy culti¬ 
vation, they are more widely diffused over the globe than 
any of the flowering plants. They include wheat, oats, 
rye, barley, maize (Indian corn), and rice; some author¬ 
ities place buckwheat among them. Wheat probably is 
the most largely consumed; next to wheat, comes rice. 


TABLE SHOWING COMPOSITION. 



Proteid. 

Fat. 

Starch. 

Mineral 

matter. 

Water. 

Oatmeal .... 

. 15.6 

*7 *> 

68.0 

1.9 

7.2 

Corn meal . . . 

. 8.9 

2.2 

75.1 

0.9 

12.9 

Wheat flour (spring) 

. 11.8 

l.i 

75.0 

0.5 

11.6 

Wheat flour (winter) 

. 10.4 

1.0 

75.6 

0.5 

12.5 

Entire wheat flour . 

. 14.2 

1.9 

70.6 

1.2 

12.1 

Graham flour . . 

. 14.7 

2 2 

70.3 

2.0 

11.8 

Pearl barley . . 

9.3 

1.0 

77.6 

1.3 

10.8 

Rye meal .... 

. 7.1 

0.9 

78.5 

o.s 

12.7 

Rice. 

. ' 7.8 

0.4 

79.4 

0.4 

12.4 

Buckwheat flour 

. 6.1 

1.0 

77.2 

1.4 

14.3 

Macaroni .... 

. 11.7 

1.6 

72.9 

3.0 

10.8 


Department of Agriculture, JFashington, D. G. 


Macaroni, spaghetti , and vermicelli are made from wheaten 
flour, rich in gluten, moistened to a stiff dough with water, 
and forced through small apertures in an iron plate by 
means of a screw press. Various Italian pastes are made 
from the same mixture. Macaroni is manufactured to 




80 BOSTON COOKING-SCHOOL COOK BOOK. 


some extent in this country, but the best comes from 
Italy, Lagan a and Pejero, being the favorite brand. 
When macaroni is colored, it is done by the use of saf¬ 
fron, not by eggs, as is generally supposed. The only 
egg macaroni is manufactured in strips, and comes from 
Minneapolis. 

Macaroni is valuable food, as it is very cheap and nu¬ 
tritious; but being deficient in fat, it should be combined 
with cream, butter, or cheese, to make a perfect food. 

From cereals many preparations are made, used alone, 
or in combination with other food products. From rice 
is made rice Hour; from oats, oatmeal, and oats steam- 
cooked and rolled,—as Rolled A vena, Quaker Rolled 
Oats, Il-O, etc. There are many species of corn, the 
principal* varieties being white, yellow, and red. From 
corn is made corn meal, —both white and yellow, — corn¬ 
starch, hominy, maizena, cerealine, samp, and hulled 
corn; from wheat, wlieaten or white flour, Wlieatena, 
Wheatlet, Rolled Wheat, Pettijohns, etc. Rye is used 
for Rye Flakes, meal, and flour; barley, for flour and 
pearl barley. Buckwheat, throughout the United States, 
is used only when made into flour for buckwheat cakes. 

For family use, cereals should be bought in small 
quantities, and kept in glass jars, tightly covered. Many 
cereal preparations are on the market for making break¬ 
fast, mushes, put up in one and two pound packages, 
with directions for cooking. In nearly all cases, time 
allowed for cooking is not sufficient, unless dish contain¬ 
ing cereal is brought in direct contact with lire, which is 
not the best way. Mushes should be cooked over hot 
water after the first five minutes; if a double boiler is not 
procurable, improvise one. Boiling water and salt should 
always be added to cereals, allowing one teaspoon salt to 
each cup of cereal, —boiled to soften cellulose and swell 
starch grains, salted to give flavor. Indian meal and 
finely ground preparations should be mixed with cold 
d lin 0 1 oihn & water, to prevent lumping. 


CEREALS. 


87 


TABLE FOR COOKING CEREALS. 


Kind. 

Steam-cooked iiiuh 
rolled oats, 

Rolled Avena, 
Quaker Rolled 
Oats, Il-O, Old 
Grist Mill 
Rolled Oats, J 
Steam-cooked and 
rolled wheats, 

Old Grist Mill - 
Rye Flakes, 

Betti joh ns, etc. , 
Rice (steamed) . . 


Quantity. 


1 cup. 


1 cup. 


1 cup. 


Indian meal . . 

Vitos .... 
Wheat, let, ) 

W beaten a. \ 

Wheat Germ 
Toasted Wheat, J 
Oatmeal (coarse) 
Ilominy (tine.) . 


1 cup. 
1 cup. 

1 cup. 

1 cup. 
1 cup. 


Water. 


Time. 


1, 3 4 cups. 30 minutes. 


cups. 

20 minutes. 

“/4Clips 

45-00 minutes. 

(according to 


age of rice). 
3kj cups. 

3 hours. 

4)o cups. 

30 minutes. 

m cups. 

30 minutes. 

•1 cups. 

3 hours. 

4 cups. 

1 hour. 


Oatmeal Mush with Apples. 


Core apples, leaving large cavities; pare, and cook 
until soft in syrup made by boiling sugar and water to¬ 
gether. Fill cavities with oatmeal mush; serve with sugar 
and cream. The syrup should be saved and re-used. 

Cereal with Fruit. 


% cup Wheat Germ. 1 teaspoon salt. 

% cup cold water. )A lb. dates, stoned, and cut in 

2 cups boiling water. pieces. 

Mix cereal, salt, and cold water; add to boiling water 
placed on front of range. Boil live minutes, steam in 
double boiler thirty minutes; stir in dates, and serve 
with cream. To serve for breakfast, or as a simple 
dessert. 






88 


BOSTON COOItiNG-SOHOOL COOK BOOK. 


Fried Mushes. 

Mush left over from breakfast may be packed in 
greased, one pound baking-powder box, and covered, 
which will prevent crust from forming. The next morn¬ 
ing remove from box, slice thinly, dip in flour, and saute. 
Serve with maple syrup. 


Fried Corn Meal Mush, or Fried Hominy. 

Pack corn meal or hominy mush in greased, one pound 
baking-powder boxes, or small bread pan, cool, and cover. 
Cut in thin slices, and saute; cook slowly, if preferred 
crisp and dry. Where mushes are cooked* to fry, use 
less water in steaming. 


Boiled Rice. 


1 cup rice. 


2 quarts boiling water 
1 tablespoon salt. 

French Chef. 


Pick over rice; add slowly to boiling, salted water, so as 
not to check boiling of water. Boil thirty minutes, or until 
soft, which may be determined by testing kernels. Old 
rice absorbs much more water than new rice, and takes 
longer for cooking. Drain in coarse strainer, and pour 
over one quart hot water; return to kettle in which it was 
cooked; cover, place on back of range, and let stand to 
dry off, when kernels are distinct. When stirring rice, 
always use a fork to avoid breaking kernels. 


Steamed Rice. 

1 cup rice. 2% to 3^ cups boiling water 

1 teaspoon salt. (according to age of rice). 

Put salt and water in top of double boiler, place on 
range, and add gradually well-washed rice, stirring with 
a fork to prevent adhering to boiler. Boil live minutes, 


CEREALS 


81* 


cover, place over under part double boiler, and steam 
forty-live minutes, or until kernels are soft; uncover, that 
steam may escape. When rice is steamed for a simple 
dessert, use one-half quantity of water given in recipe, 
and steam until rice has absorbed water; then add scalded 
milk for remaining liquid. 

To wash rice. Put rice in strainer, place strainer over 
bowl nearly full of cold water; rub rice between hands, 
lift strainer from bowl, and change water. Repeat pro¬ 
cess three or four times, until water is quite clear. 

Rice with Cheese. 

Steam one cup rice, allowing one tablespoon salt; cover 
bottom of buttered pudding-dish with rice, dot over with 
three-fourths tablespoon butter, sprinkle with thin shav¬ 
ings mild cheese and a few grains cayenne; repeat until 
rice and one-fourth pound cheese are used. Add milk 
to half the depth of contents of dish, cover with buttered 
cracker crumbs, and bake until cheese melts. 


Rice a la Riston. 

Finely chop two thin slices bacon, add to one-half raw 
medium sized cabbage, finely chopped; cover, and cook 
slowly thirty minutes. Add one-fourth cup rice, boiled, 
one-half teaspoon chopped parsley, and salt and pepper 
to taste. Moisten with one-half cup White Stock, ana 
cook fifteen minutes. 


Turkish Filaf I. 

Wash and drain one-half cup rice, cook in one table¬ 
spoon butter until brown, add one cup boiling water, and 
steam until water is absorbed. Add one and three-fourths 
cups hot stewed tomatoes, cook until rice is soft, and 
season with salt and pepper. 


BOSTON COOKING-SCHOOL COOK BOOK. 


DO 


Turkish Pilaf II. 


% cup washed rice. 

cup tomatoes, stewed and 
strained. 


1 cup Brown Stock, highly 
seasoned. 

8 tablespoons blitter. 


Add tomato to stock, and heat to boiling point; add 
rice, and steam until rice is soft; stir in butter with a 
fork, and keep uncovered that steam may escape. Serve 
in place of a vegetable, or as border for curried or fricas¬ 
seed meat. 

Boiled Macaroni. 


i ^4 cup macaroni, broken in 2 quarts boiling water, 

inch pieces. 1 tablespoon salt. 

% cup cream. 

Cook macaroni in boiling salted water twenty minutes 
or until soft, drain in strainer, pour over it cold water to 
prevent pieces from adhering; add cream, reheat, and 
season with salt. 

Macaroni with White Sauce. 

; 3 4 cup macaroni broken in 2 quarts boiling water, 

inch pieces. 1 tablespoon salt. 

1}*j cups white sauce. 

Cook as for Boiled Macaroni, and reheat in white sauce. 

White Sauce. Melt two tablespoons butter, add two 
tablespoons flour with one-half teaspoon salt, and pour on 
slowly one and one-half cups scalded milk. 

Baked Macaroni. 

Put macaroni with White Sauce in buttered baking dish, 
cover with buttered crumbs, and bake until crumbs are 
brown. 

Baked Macaroni with Cheese. 

Put a layer of boiled macaroni in buttered baking dish, 
sprinkle with grated cheese; repeat, pour over White 
Sauce, cover with buttered crumbs, and bake until crumbs 
are brown. 


0 BUBALS. 


01 


Macaroni with Tomato Sauce. 

Reheat Boiled Macaroni in one and one-half cups of 
Tomato Sauce I., sprinkle with grated cheese, and serve; 
or prepare as Baked Macaroni, using Tomato in place of 
White Sauce. 

Macaroni a ITtalienne. 

3 4 cup macaroni. lj.j cups Tomato Sauce II. 

2 quarts boiling salted water. C cup grated cheese. 

i.; onion. 2 tablespoons wine. 

2 cloves. tablespoon butter. 

Cook macaroni in boiling salted water, with butter, and 
onion stuck with cloves; drain, remove onion, reheat in 
tomato sauce, add cheese and wine. 

Macaroni, Italian Style. 

1 cup macaroni. 1 C cups scalded milk. 

2 tablespoons butter. -3 cup grated cheese. 

2 tablespoons Hour. Salt and paprika. 

; *4 cup finely chopped cold boiled ham. 

Break macaroni in one-inch pieces and cook in boiling 
salted water, drain and reheat in sauce made of butter, 
flour, and milk, to which is added cheese. As soon as 
cheese is melted, season with salt and paprika, and turn 
011 to a serving dish. Sprinkle with ham. 

Macaroni a la Milanaise. 

Cook macaroni as for Macaroni a ITtalienne, reheat in 
Tomato Sauce II., add six sliced mushrooms, two slices 
cooked smoked beef tongue cut in strips, and one-half cup 
grated cheese. 

Spaghetti. 

Spaghetti may be cooked in any way in which macaroni 
is cooked, but is usually served with tomato sauce. 

It is cooked in long strips rather than broken in pieces; 
to accomplish this, hold quantity to be cooked in the 
hand, and dip ends in boiling salted water; as spaghetti 
softens it will bend, and may be coiled under water. 


92 


BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER VII. 

EGGS. 

COMPOSITION. 

Proteid, 14.9%. Mineral matter, 1 %. 

Fat, 10.6%. Water, 73.5%. 

E GGS, like milk, form a typical food, inasmuch as they 
contain all the elements, in the right proportion, 
necessary for support of the body. Their highly concen¬ 
trated, nutritive value renders it necessary to use them in 
combination with other foods, rich in starch (bread, pota¬ 
toes, etc.). In order that the stomach may have enough 
to act upon, a certain amount of bulk must be furnished. 

A pound of eggs (nine) is equivalent in nutritive value 
to a pound of beef. From this it may be seen that eggs, 
at even twenty-five cents per dozen, should not be freely 
used by the strict economist. Eggs being rich in proteid, 
serve as a valuable substitute for meat. In most fami¬ 
lies, their use in the making of cake, custard, puddings, 
etc., renders them almost indispensable. It is surprising 
how many intelligent women, who look w r ell to the affairs 
of the kitchen, are satisfied to use what are termed cook¬ 
ing eggs ; ” this shows poor judgment from an economical 
standpoint. Strictly fresh eggs should always be used, 
if obtainable. An egg after the first twenty-four hours 
steadily deteriorates. If exposed to air, owing to the 
porous structure of the shell, there is an evaporation of 
water, air rushes in, and decomposition takes place. 

White of egg contains albumen in its purest form. Al¬ 
bumen coagulates at a temperature of from 134° to 1G0° F. 
Herein lies the importance of cooking eggs at a low tem¬ 
perature, thus rendering them easy of digestion. Eggs 


93 


cooked in boiling water are tough and horny, difficult of 
digestion, and should never be served. 

When eggs come from the market, they should be 
washed, and put away in a cold place. 

Ways of Determining Freshness of Eggs. I. Hold in 
front of candle dame in dark room, and the centre should 
look clear. 

II. Place in basin of cold water, and they should sink. 

III. Place large end to the cheek, and a warmth 
should be felt. 

Ways of Keeping Eggs. I. Pack in sawdust, small 
end down. 

II. Keep in lime water. 

III. From July to September a large number of eggs 
are packed, small ends down, in cases having compart¬ 
ments, one for each egg, and kept in cold storage. Eggs 
are often kept in cold storage six months, and then sold 
as cooking eggs. 

Boiled Eggs. 

Have ready a saucepan containing boiling water. 
Carefully put in with a spoon the number of eggs de¬ 
sired, covering them with water. Remove saucepan to 
back of range, where water will not boil. Cook from six 
to eight minutes if liked “ soft boiled,” forty to forty-five 
if liked “hard boiled.” Eggs may be cooked by placing 
in cold water and allowing water to heat gradually until 
the boiling point is reached, when they will be “soft 
boiled.” In using hard-boiled eggs for making other 
dishes, when taken from the hot water they should be 
plunged into cold water to prevent, if possible, discolor¬ 
ation of yolks. 

Eggs perfectly cooked should be placed and kept in 
water at a uniform temperature of 175° F. 

Dropped Eggs (Poached). 

Have ready a shallow pan two-thirds full of boil¬ 
ing salted water, allowing one-half tablespoon salt to 


94 


BOSTON COOKING-SCHOOL COOK BOOK. 


one quart of water. Put two or three buttered muffin 
rings in the water. Break each egg separately into a 
cup, and carefully slip into a inufliu ring. The water 
should cover the eggs. When there is a film over thy 
top, and the white is linn, carefully remove with a but¬ 
tered skimmer to circular pieces of buttered toast, and let 
each person season his own egg with butter, salt, and 
pepper. If cooked for an invalid, garnish with four toast- 
points and a bit of parsley. An egg-poacher may be 
used instead of muffin rings. 


Eggs a la Finnoise. 

Dropped Eggs, served with Tomato Sauce I. 

Eggs a la Suisse. 

4 ea'C’s. Salt. 

uu 

):> cup cream. Pepper. 

1 tablespoon butter. Cayenne. 

2 tablespoons grated cheese. 

Heat a small omelet pan, put in butter, and when 
melted, add cream. Slip in the eggs one at a time, 
sprinkle with salt, pepper, and a few grains of cayenne. 
When whites are nearly firm, sprinkle with cheese. Fin¬ 
ish cooking, and serve on buttered toast. Strain cream 
over the toast. 


Baked or Shirred Eggs. 

Butter an egg-shirrer. Cover bottom and sides with 
fine cracker crumbs. Break an egg into a cup, and care¬ 
fully slip into shirrer. Cover with seasoned buttered 
crumbs, and bake in moderate oven until white is firm 
and crumbs brown. The shirrers should be placed on a 
tin plate, that they may be easily removed from the oven. 

Eggs may be baked in small tomatoes. Cut a slice 
from stem end of tomato, scoop out the pulp, slip in an 
egg, sprinkle with salt and pepper, cover with buttered 
crumbs, and bake. 


EGOS. 


95 


Scrambled Eggs. 

5 eggs. teaspoon salt, 

cup milk. }q teaspoon pepper. 

2 tablespoons butter. 

Beat eggs slightly with silver fork; add salt, pepper, 
and milk. Heat omelet pan, put in butter, and when 
melted, turn in the mixture. Cook until of creamy con¬ 
sistency, stirring and scraping from bottom of the pan. 

Scrambled Eggs with Tomato Sauce. 

G eggs. 4 tablespoons butter. 

1 cups tomatoes. 1 slice onion. 

2 teaspoons sugar. ){, teaspoon salt. 

}q teaspoon pepper. 

Simmer tomatoes and sugar five minutes; fry butter 
and onion three minutes; remove onion, and add toma¬ 
toes, seasonings, and eggs slightly beaten. Cook as 
Scrambled Eggs. Serve with entire wheat bread or 
brown bread toast. 

Scrambled Eggs with Anchovy Toast. 

Spread thin slices of buttered toast with Anchovy Paste, 
Arrange on platter, and cover with scrambled eggs. 


Eggs a la Buckingham. 

Make five slices milk toast, and arrange on platter. 
Use recipe for Scrambled Eggs, having the eggs slightly 
under done. Pour eggs over toast, sprinkle with four 
tablespoons grated mild cheese. Put in oven to melt 
cheese, and finish cooking eggs. 


Buttered Eggs. 

Heat omelet pan. Put in one tablespoon butter; when 
melted, slip in an egg, and cook until the white is firm. 

Turn it over once while cooking. Add more butter as 
needed, using just enough to keep egg from sticking. 

■W 


96 


BOSTON COOKING-SCHOOL COOK BOOK. 


Buttered Eggs with Tomatoes. 



Fried Eggs. 

Fried eggs are cooked as Buttered Eggs, without being 
turned. In this case the fat is taken by spoonfuls and 



Eggs a la Goldenrod. 


teaspoon salt. 

2 8 teaspoon pepper. 
5 slices toast. 
Parsley. 


3 hard boiled eggs. 

1 tablespoon butter. 
1 tablespoon flour. 

1 cup milk. 


Make a thin white sauce with butter, flour, milk, and 
seasonings. Separate yolks from whites of eggs. Chop 
whites finely, and add them to the sauce. Cut four slices 
of toast in halves lengthwise. Arrange on platter, and 
pour over the sauce. Force the yolks through a potato 
ricer or strainer, sprinkling over the top. Garnish with 
parsley and remaining toast, cut in points. 

Eggs au Gratin. 

Arrange Dropped Eggs on a shallow buttered dish. 
Sprinkle with grated Parmesan cheese. Pour over eggs 
one pint Yellow Bechamel Sauce. Cover with stale bread 
crumbs, and sprinkle with grated cheese. Brown in oven. 
Tomato or White Sauce may be used. 

Eggs in Batter. 

1 egg. 2 tablespoons fine stale 

1 tablespoons thick cream. bread crumbs. 

2 ^ teaspoon salt. 

Mix cream, bread crumbs, and salt. Put one-half 
tablespoon of mixture in egg-sliirrer. Slip in egg, and 


97 


EU( 18. 


cover with remaining mixture, 
urate oven. 


* 

I hike six minutes in mod- 


Curried Eggs. 

3 hard boiled eggs. teaspoon salt. 

2 tablespoons butter. teaspoon curry powder. 

2 tablespoons flour. teaspoon pepper. 

1 cup hot milk. 


Melt butter, add flour and seasonings, and gradually 
hot milk. Cut eggs in eighths lengthwise, and re-lieat in 
sauce. 

Scalloped Eggs. 


o hard boiled eggs. % cup chopped cold meat. 

1 pint White Sauce T. ^ 4 ' cup buttered cracker crumbs. 

Chop eggs finely. Sprinkle bottom of a buttered bakiug 
dish with crumbs, cover with one-half the eggs, eggs with 
sauce, and sauce with meat; repeat. Cover with remain¬ 
ing crumbs. Place in oven on centre grate, and bake 
until crumbs are brown. Ham is the best meat to use for 
this dish. Chicken, veal, or fish may be used. 


Stuffed Eggs in a Nest. 

Cut hard boiled eggs in halves, lengthwise. Remove 
yolks, and put whites aside in pairs. Mash yolks, and 
add half the amount of devilled ham and enough melted 
butter to make of consistency to shape. Make in balls 
size of original yolks, and refill whites. Form remainder 
of mixture into a nest. Arrange eggs in the nest, and 
pour over one cup White Sauce I. Sprinkle with buttered 
crumbs, and bake until crumbs are brown. 


Egg Farci. 

Cut hard boiled eggs in halves, crosswise. Remove 
yolks, and put whites aside in pairs. Mash yolks, and 
add equal amount of cold cooked chicken or veal, finely 
chopped. Moisten with melted butter or Mayonnaise. 

7 



98 


BOSTON COO KINO-SCHOOL COOK BOOK. 


Season to taste with salt, pepper, lemon juice, mustard, 
and cayenne. Shape, and refill whites. 


Omelets. 

For omelets select large eggs, allowing one egg for each 
person, and one tablespoon liquid for each egg. Keep an 
omelet pan especially for omelets, and see that it is kept 
clean and smooth. A frying-pan may be used in place ol 
omelet pan. 

Plain Omelet. 


4 eggs. 4 tablespoons hot water. 

y z teaspoon salt. 1 tablespoon butter. 

Few grains pepper. cups Thin White Sauce. 

Separate yolks from whites. Beat yolks until thick and 
lemon colored; add salt, pepper, and hot water. Beat 
whites until stiff and dry, cutting and folding them into 
first mixture until the}' have taken up mixture. Heat 
omelet pan, and butter sides and bottom. Turn in mix¬ 
ture, spread evenly, place on range where it will cook 
slowly, occasionally turning the pan that omelet may 
brown evenly. When well u puffed ” and delicately 
browned underneath, place pan on centre grate of oven 
to finish cooking the top. The omelet is cooked if it is 
firm to the touch when pressed by the finger. If it clings 
to the finger like the beaten white of egg, it needs longer 
cooking. Fold and turn on hot platter, and pour around 
one and one-half cups Thin White Sauce. 

Milk is sometimes used in place of hot water, but hot 
water makes a more tender omelet. 


To Fold and Turn an Omelet. 

Hold omelet pan by handle Avitli the left hand. With 
a case knife make tAvo one-half inch incisions opposite 
each other at right angles to handle. Place knife under 
the part of omelet nearest handle, tip pan to nearly a 
vertical position; by carefully coaxing the omelet Avitli 
knife, it will fold and turn without breaking. 



EGGS. 


09 


Omelet with Meat or Vegetables. 

Mix and cook Plain Omelet. Fold in remnants of 
finely chopped cooked chicken, veal, or ham. .Rem¬ 
nants of fish may be flaked and added to White Sauce; 
or cooked peas, asparagus, or cauliflower may be added. 

Oyster Omelet. 

Mix and cook Plain Omelet. Fold in one pint oysters, 
parboiled, drained from their liquor, and cut in halves. 
Turn on platter, and pour around Thin White Sauce. 

Orange Omelet. 

3 eggs. 1 teaspoon lemon juice. 

2 tablespoons powdered sugar. 2 oranges. 

Few grains salt. % tablespoon butter. 

tablespoons orange juice. 

Follow directions for Plain Omelet. Remove skin from 
oranges and cut in slices, lengthwise. Fold in one-third 
of the slices of orange, well sprinkled with powdered 
sugar; put remaining slices around omelet, and sprinkle 
with sugar. 

Jelly Omelet. 

Mix and cook Plain Omelet, omitting pepper and one- 
half the salt, and adding one tablespoon sugar. Spread 
before folding with jam, jelly, or marmalade. Fold, turn, 
and sprinkle with sugar. 


Bread Omelet. 

4 eggs. % teaspoon salt. 

}4 cup milk. teaspoon pepper. 

% cup stale bread crumbs. 1 tablespoon butter. 

Soak bread crumbs fifteen minutes in milk, add beaten 
yolks and seasonings, fold in whites. Cook and serve as 
Plain Omelet. 


L.of C. 


100 BOSTON COOKING-SCHOOL COOK BOOK. 


French Omelet. 

4 eggs. teaspoon salt. 

4 tablespoons milk. teaspoon pepper. 

2 tablespoons butter. 

Beat eggs slightly, just enough to blend yolks and 
whites, add the milk and seasonings. Put butter in hot 
omelet pan ; when melted, turn in the mixture ; as it cooks, 
prick and pick up with a fork until the whole is of creamy 
consistency. Place on hotter part of range that it may 
brown quickly underneath. Fold and turn on hot platter. 

Spanish Omelet. 

Mix and cook a French Omelet. Serve with Tomato 
Sauce in the centre and around omelet. 

Tomato Sauce. Cook two tablespoons of butter with 
one tablespoon of finely chopped onion, until yellow. Add 
one and three-fourths cups tomatoes, and cook until 
moisture has nearly evaporated. Add one tablespoon 
sliced mushroom, one tablespoon capers, one-fourth tea¬ 
spoon salt, and few grains cayenne. This is improved by 
a small piece of red or green pepper, finely chopped, cooked 
with butter and onion. 

Rich Omelet. 

2)^ tablespoons flour. 1 cup milk. 

% teaspoon salt. 3 eggs. 

3 tablespoons butter. 

Mrs. E. A. Fhvinell. 

Mix salt and flour, add gradually milk. Beat eggs 
until thick and lemon colored, then add to first mixture. 
Heat iron frying-pan and put in two-thirds of the butter; 
when butter is melted, pour in mixture. As it cooks, lift 
with a griddle-cake turner so that uncooked part may run 
underneath; add remaining butter as needed, and continue 
lifting the cooked part until it is firm throughout. Place 
on hotter part of range to brown ; roll, and turn on hot 
platter. 


sours. 


101 


CHAPTER VIII. 

SOUPS. 

TT cannot be denied that the French excel all nations in 
the excellence of their cuisine, and to their soups and 
sauces belong the greatest praise. It would be well to 
follow their example, and it is the duty of every house¬ 
keeper to learn the art of soup making. IIow may a 
hearty dinner be better begun than with a thin soup? 
The hot liquid, taken into an empty stomach, is easily 
assimilated, acts as a stimulant rather than as a nutri¬ 
ent (as is the popular opinion), and prepares the way 
for the meal which is to follow. The cream soups and 
purees are so nutritious that, with bread and butter, they 
furnish a satisfactory meal. 

Soups are divided into two great classes: Soups with 
stock ; soups without stock. 

Soups with stock have, for their basis, beef, veal, mut¬ 
ton, fish, poultry, or game, separately or in combination. 
They are classified as: — 

Bouillon, made from lean beef, delicately seasoned, and 
usually cleared. Exception,-—clam bouillon. 

Brown Soup Stock, made from beef (two-thirds lean 
meat, and remainder bone and fat), highly seasoned with 
vegetables, spices, and sweet herbs. 

White Soup Stock, made from chicken or veal, with 
delicate seasonings. 

ConsomnnS, usually made from two or three kinds of 
meat (beef, veal, and fowl being employed), highly sea¬ 
soned with vegetables, spices, and sweet herbs. Always 
served clear. 

Lamb Stock, delicately seasoned, is served as mutton 
broth. 


i02 BOSTON COOKING-SCHOOL COOK BOOK, 


Soups without stock are classified as : — 

Cream Soups, made of vegetables or fish, with milk, 
and a small amount of cream and seasonings. Always 
thickened. 

Purges, made from vegetables or fish, forced through a 
strainer, and retained in soup, milk, and seasonings. 
Generally thicker than cream soup. Sometimes white 
stock is added. 

Bisques, generally made from shell fish, milk, and sea¬ 
sonings, and served with fish dice; made similarly to 
purees. They may be made of meat, game, or vegeta¬ 
bles, with small dice of the same. 

Various names have been given to soups, according to 
their flavorings, chief ingredients, the people who use 
them, etc. To the Scotch belongs Scotch Broth; to the 
French, Pot-au-feu; to the Indo, Mulligatawny; and to 
the Spanish, Olla Podrida. 

SOUP MAKING. 

The art of soup making is more easily mastered than 
at first appears. The young housekeeper is startled at 
the amazingly large number of ingredients the recipe 
calls for, and often is discouraged. One may, with but 
little expense, keep at hand what is essential for the 
making of a good soup. Winter vegetables — turnips, 
carrots, celery, and onions — may be bought in large or 
small quantities. The outer stalks of celery, often not 
suitable for serving, should be saved for soups. At sea¬ 
sons when celery is a luxury, the tips aud roots should be 
saved and dried. Sweet herbs, including thyme, savory, 
and marjoram, are dried and put up in packages, retail¬ 
ing from five to ten cents. Bay leaves, which should be 
used sparingly, may be obtained at first class grocers’ or 
druggists’; seeming never to lose strength, they may be 
kept indefinitely. Spices, including whole cloves, all¬ 
spice berries, peppercorns, and stick cinnamon, should 
be kept on hand. These seasonings, with the addition 


SOUPS. 


103 


of salt, pepper, and parsley, are the essential flavorings 
for stock soups. Flour, corn-starch, arrowroot, line tapi¬ 
oca, sago, pearl barley, rice, bread or eggs are added to 
give consistency and nourishment. 

In small families, where there are few left-overs, fresh 
meat must be bought for the making of soup stock, as a 
good soup cannot be made from a small amount of poor 
material. On the other hand, large families need seldom 


buy fresh meat, providing all left-overs are properly cared 
for. The soup kettle should receive small pieces of beef 
(roasted, broiled, or stewed), veal, carcasses of fowl or 
chicken, chop bones, bones left from lamb roast, and all 
trimmings and bones, which a careful housewife should 
see are sent from the market with her order. Avoid the 
use of smoked or corned meats, or large pieces of raw 
mutton or lamb, surrounded by fat, on account of the 
strong flavor so disagreeable to many. A small piece of 
bacon or lean ham is sometimes cooked with vegetables 
for flavor. 

Beef ranks first as regards utility and economy in soup 
making. It should be cut from the fore or hind shin 
(which cuts contain marrow-bone), the middle cuts being 
most desirable. If the lower part of shin is used, the 
soup, although rich in gelatin, lacks flavor, unless a cheap 
piece of lean meat is used with it, which frequently is 
done. It must be remembered that meat, bone, and fat 
in the right proportions are all necessary; allow two- 
thirds lean meat, the remaining one-third bone and fat. 
From the meat the soluble juices, salts, extractives (which 
give color and flavor), and a small quantity of gelatin are 
extracted; from the bone, gelatin (which gives the stock 
when cold a jelly-like consistency) and mineral matter. 
Gelatin is also obtained from cartilage, skin, tendons, and 
ligaments. Some of the fat is absorbed, the remainder 
rises to the top and should be removed. 

Soup-stock making is rendered easier by use of proper 
utensils. Sharp meat knives, hard-wood board, two puree 
strainers having meshes of different size, and a soup 


104 BOSTON COOKING-SCHOOL COOK BOOK. 


digester (a porcelain-lined iron pot, having tight-fitting 
cover, with valve in the top), or covered granite kettle, 
are essentials. An iron kettle, which formerly constituted 
one of the furnishings of a range, may be used if perfectly 
smooth. A saw, cleaver, and scales, although not neces¬ 
sary, are useful, and lighten labor. 

When meat comes from market, remove from paper 
and put in cool place. When ready to start stock, if 
scales are at hand, weigh meat and bone to see if correct 
proportions have been sent. Wipe meat with clean cheese 
cloth, wrung out of cold water. Cut lean meat in one- 
inch cubes; by so doing, a large amount of surface 
is exposed to the water, and juices are more easily 
drawn out. Heat frying-pan hissing hot; remove mar¬ 
row from marrow-bone, and use enough to brown one- 
third of the lean meat, stirring constantly, that all parts 
of surface may be seared, thus preventing escape of 
juices, — sacrificing a certain amount of goodness in the 
stock, to give additional color and flavor, which is ob¬ 
tained by caramelization. Put fat, bone, and remaining 
lean meat in soup kettle; cover with cold water, allowing 
one pint to each pound of meat, bone, and fat. Let stand 
one hour, that cold water may draw out juices from meat. 
Add browned meat, taking water from soup kettle to 
rinse out frying-pan, that none of the coloring may be 
lost. Heat gradually to boiling point, and cook six or 
seven hours at low temperature. A scum will rise on the 
top, which contains coagulated albuminous juices; these 
give to soup its chief nutritive value; many, however, 
prefer a clear soil}), and have them removed. If allowed 
to remain, when straining, a large part will pass through 
strainer. Vegetables, spices, and salt should be added 
the last hour of cooking. Strain and cool quickly ; by so 
doing stock is less apt to ferment. A knuckle of veal is 
often used for making white soup stock. Fowl should be 
used for stock in preference to chicken, as it is cheaper, 
and contains a larger amount of nutriment. A cake of fat 
forms on stock when cold, which excludes air, and should 


80 UPS. 


105 


not no removed until stock is used. To remove ftit, run 
a knife around edge of bowl and carefully remove the 
same. A small quantity will remain, which should be 
removed by passing a cloth wrung out of hot water around 
edge and over top of stock. This fat should be clarified 
and used for drippings. If time cannot be allowed for 
stock to cool before using, take off as much fat as pos¬ 
sible with a spoon, and remove the remainder by passing 
tissue or any absorbent paper over the surface. 

How to Clear Soup Stock. 

Whites of eggs slightly beaten, or raw, lean beef finely 
chopped, are employed for clearing soup stock. The al¬ 
bumen found in each effects the clearing by drawing to 
itself some of the juices which have been extracted from 
the meat, and by action of heat have been coagulated. 
Some rise to the top and form a scum, others are 
precipitated. 

Remove fat from stock, and put quantity to be cleared 
in stew-pan, allowing white and shell of one egg to each 
quart of stock. Beat egg slightly, break shell in small 
pieces and add to stock. Place on front of range, and 
stir constantly until boiling point is reached ; boil two 
minutes. Set back where it may simmer twenty minutes ; 
remove scum, and strain through double thickness of 
cheese cloth placed over a line strainer. If stock to be 
cleared is not sufficiently seasoned, additional seasoning 
must be added as soon as stock has lost its jelly-like con¬ 
sistency; not after chairing is effected. Many think the 
flavor obtained from a few shavings of lemon rind an 
agreeable addition. 


How to Bind Soups. 

Cream soups and purees, if allowed to stand, separate, 
unless bound together. To bind a soup, melt butter, and 
when bubbling add an equal quantity of flour; when well 
mixed add to boiling soup, stirring constantly. If recipe 


BOSTON OOOIUNO-SCIIOOL (JOOK BOOK. 


106 

calls for more Hour than butter, or soup is one that should 
be made in double boiler, add gradually a portion of hot 
mixture to butter and Hour until of such consistency that 
it may be poured into the mixture remaining in double 
boiler. 


SOUPS WITH MEAT STOCK. 


Brown Soup Stock. 


6 lbs. shin of beef. 

3 quarts cold water. 

teaspoon peppercorns, 
(j cloves. 

bay leaf. 

3 sprigs thyme. 


1 sprig marjoram. 

2 s] trigs parsley. 
Carrot, 

Turnip 
Onion, 


Jo cup each, 
cut in dice. 


1 tablespoon salt. 


Wipe beef, and cut the lean meat in inch cubes. Brown 
one-third of meat in hot frying-pan in marrow from a 
marrow-bone. Put remaining two-thirds with bone and 
fat in soup kettle, add water, and let stand for thirty min¬ 
utes. Place on back of range, add browned meat, and 
heat gradually to boiling point. As scum rises it should 
be removed. Cover and cook slowly six hours, keeping 
below boiling point during cooking. Add vegetables and 
seasonings, cook one and one-halt hours, strain, and cool 
as quickly as possible. 


Bouillon. 


5 lbs. lean beef from middle 
of round. 

2 lbs. marrow-bone. 

3 quarts cold water. 

1 teaspoon peppercorns. 


1 tablespoon salt. 
Carrot, 


Turnip, 

Onion, 

Celery, 


}'3 cup each, 
cut in dice. 


Wipe, and cut meat in inch cubes. Put two-thirds of 
meat in soup kettle, and soak in water thirty minutes. 
Brown remainder in hot frying-pan with marrow' from 
marrow-bone. Put browned meat and bone in kettle. 





sours. 


107 


Heat to boiling point; skim thoroughly, and cook at tem¬ 
perature below boiling point live hours. Add seasonings 
and vegetables, cook one hour, strain and cool. Remove 
fat and clear. Serve in bouillon cups. 

Iced Bouillon. 

Flavor bouillon with sherry or Madeira wine, and serve 
cold. 

Macaroni Soup. 

1 quart Brown Soup Stock. Salt. 

37 cup macaroni, broken in Pepper, 

half inch pieces. 

Cook macaroni in boiling salted water until soft. Drain, 
and add to stock, heated to boiling point. Season with 
salt and pepper. Spaghetti or other Italian pastes may 
be substituted for macaroni. 

Julienne Soup. 

. \ 

To one quart clear Brown Soup Stock, add one-fourth 
cup each carrot and turnip, cut in thin strips one and one- 
half inches long, previously cooked in boiling salted 
water, and two tablespoons each cooked peas and string 
beans. Heat to boiling point. 


Tomato Soup with Stock. 


1 quart Brown Soup Stock. 

1 .} cup flour, 


1 can tomatoes. 

Onion, ^ 

i 

teaspoon peppercorns. 

Carrot, ( 

37 cup each, 

1 small bay leaf. 

Celery, ( 

cut in dice. 

3 cloves. 

Raw ham ,) 


3 sprigs thyme. 

4 tablespoons butter. 

Salt. 

Pepper. 



Cook onion, carrot, celery, and ham in butter five min¬ 
utes, add Hour, peppercorns, bay leaf, cloves, and thyme, 
and cook three minutes; then add tomatoes, cover, and 
cook slowly one hour. When cooked in oven it requires 
less watching. Rub through a strainer, add hot stock, 
and season with salt and pepper. 


108 BOSTON COOKING-SCHOOL COOK BOOK. 


Turkish Soup. 


5 cups Brown Soup Stock. 

Y cup rice. 

cups slewed and strained 
tomatoes. 

Bit of bay leaf. 


2 slices onion. 

10 peppercorns. 

Y teaspoon celery salt. 
2 tablespoons butter. 

1 jo tablespoons flour. 


Cook rice in Brown Stock until soft. Cook bay leaf, 
onion, peppercorns, and celery salt with tomatoes thirty 
minutes. Combine mixtures, rub through sieve, and bind 
with butter and flour cooked together. Season with salt 
and pepper if needed. 


Creole Soup. 


1 quart Brown Soup Stock. 

1 pint tomatoes. 

3 tablespoons chopped green 
peppers. 

2 tablespoons chopped onion. 

Y cup butter. 

Y cup flour. 


Salt. 

Pepper. 

Cayenne. 

2 tablespoons grated 
horseradish. 

1 teaspoon vinegar. 

Y cup macaroni rings. 


Cook pepper and onion in butter five minutes. Add 
flour, stock, and tomatoes, and simmer fifteen minutes. 
Strain, rub through sieve and season highly with salt, 
pepper, and cayenne. Just before serving add horse¬ 
radish, vinegar, and macaroni previously cooked and cut 
in rings. 

Ox-tail Soup. 


1 small oxtail. 

6 cups Brown Stock. 
Carrot, ) )<>cup each, cut in 
Turnip, $ fancy shapes. 
Onion, "> j^cup each, cut in 
Celery, j small pieces. 


Y teaspoon salt. 

Few grains cayenne. 

Y cup Madeira wine. 

1 teaspoon Worcestershire 
Sauce. 

1 teaspoon lemon juice. 


Cut ox-tail in small pieces, wash, drain, sprinkle with 
salt and pepper, dredge with flour, and fry in butter ten 
minutes. Add to Brown Stock, and simmer one hour. 
Then add vegetables, which have been parboiled twenty 


SOUPS. 


109 


minutes; simmer until vegetables are soft, add salt, cay- 
eune, wine, Worcestershire Sauce, and lemon juice. 


White Soup Stock I. 


3 lbs. knuckle of veal. 
1 lb. lean beef. 

3 quarts boiling water. 
1 onion. 

0 slices carrot. 


1 large stalk celery. 

% teaspoon peppercorns. 

}{ z bay leaf. 

2 sprigs thyme. 

2 cloves. French Chef. 


Wipe veal, remove from bone, and cut in small pieces; 
cut beef in pieces, put bone and meat in soup kettle, 
cover with cold water, and bring quickly to boiling point; 
drain, throw away the water. Wash thoroughly bones 
and meat in cold water; return to kettle, add vegetables, 
seasonings, and three quarts boiling water. Boil three 
or four hours; the stock should be reduced one-half. 


White Soup Stock II, 

4 lbs. knuckle of veal. % teaspoon peppercorns. 

2 quarts cold water. 1 onion. 

1 tablespoon salt. 2 stalks celery. 

Blade of mace. 

Wipe meat, remove from bone, and cut in small pieces. 
Put meat, bone, water, and seasonings in kettle. Heat 
gradually to boiling point, skimming frequently. Simmer 
four or five hours, and strain. If scum has been care¬ 
fully removed, and soup is strained through double thick¬ 
ness of cheese cloth, stock will be quite clear. 


White Soup Stock III. 


The water in which a fowl or chicken is cooked makes 
White Stock. 


White Soup. 


5 cups White Stock TIT. 

tablespoon salt, 
hj teaspoon peppercorns. 
1 slice onion. 


1 stalk celery. 

2 cups scalded milk. 

3 tablespoons butter. 

4 tablespoons flour. 


Yolks 2 eggs. 


110 BOSTON COOKING-SCIIOOL COOK BOOK. 


Add seasonings to stock, and simmer thirty minutes; 
strain, and thicken with butter and flour cooked together; 
add scalded milk. Dilute eggs, slightly beaten, with hot 
soup, and add to remaining soup; strain, add salt and 
pepper if needed. 

Chicken Soup. 

6 cups White Stock III. 2 stalks celery. 

1 tablespoon lean raw ham, bay leaf. 

finely chopped. teaspoon peppercorns. 

6 slices carrot, cut in cubes. 1 sliced onion. 

)'3 cup hot boiled rice. 

Add seasonings to stock, heat gradually to boiling point, 
and boil thirty minutes; strain, and add rice. 

Turkey Soup. 

Break turkey carcass in pieces, removing all stuffing; 
put in kettle with any bits of meat that may have been 
left over. Cover with cold water, bring slowly to boiling 
point, and simmer two hours. Strain, remove fat, and 
season with salt and pepper. One or two outer stalks of 
celery may be cooked with carcass to give additional 
flavor. 

Hygienic Soup. 

6 cups White Stock III. 2 tablespoons butter. 

si cup oatmeal. 2 tablespoons flour. 

2 cups scalded milk. Salt and pepper. 

Heat stock to boiling point, add oatmeal, and boil one 
hour; rub through sieve, add milk, and thicken with but¬ 
ter and flour cooked together. Season with salt and 
pepper. 

Farina Soup. 

4 cups White Stock III. 1 cup cream. 

ii cup farina. Few gratings of nutmeg. 

2 cups scalded milk. Salt and pepper. 

Heat stock to boiling point, add farina, and boil fifteen 
minutes; then add milk, cream, and seasonings. 


SOUPS. 


Ill 


Spring Soup. 


1 quart White Stock I. or IT. 
1 large onion, sliced thin. 

3 tablespoons butter, 
cup stale baker’s bread. 


1 cup milk. 

1 cup cream. 

2 tablespoons Hour. 
Salt and pepper. 


Cook onion fifteen minutes in one tablespoon butter; 
add to stock, with bread broken in pieces. Simmer one 
hour; rub through sieve. Add milk, and bind with re¬ 
maining butter and (lour cooked together; add cream, 
and season with salt and pepper. Serve with small pieces 
toasted bread. 

Duchess Soup. 


4 cups White Stock III. 

2 slices carrot, cut in cubes. 
2 slices onion. 

2 blades mace. , 

ia cup grated mild cheese. 


} 3 cup butter.' 

34 cup flour. 

1 teaspoon salt. 

teaspoon pepper. 

2 cups scalded milk. 


Cook vegetables three minutes in one and one-half 
tablespoons butter, then add stock and mace; boil fifteen 
minutes, strain, and add milk. Thicken with remaining 
butter and Hour cooked together; add salt and pepper. 
Stir in cheese, and serve as soon as cheese is melted. 


Potage a la Reine. 


4 cups White Stock III. 
!.< teaspoon peppercorns. 
1 stalk celery. 

1 slice onion, 
bo tablespoon salt. 

Yolks 3 hard boiled eggs 


1 cup cracker crumbs, 
breast meat from a boiled 
. chicken. 

2 cups scalded milk, 
jo' cup cold milk. 

3 tablespoons butter. 


3 tablespoons flour. 


Cook stock with seasonings twenty minutes. Rub yolks 
of eggs through sieve. Soak cracker crumbs in cold milk 
until soft; add to eggs. Chop meat and rub through 
sieve; add to egg and cracker mixture. Then pour milk 
on slowly, and add to strained stock; boil three minutes. 
Bind with butter and flour cooked together. 


112 


BOSTON COOKING-SCHOOL COOK BOOK. 


St. Germain Soup. 


3 cups White Stock I., II., or III. 

1 can Marrowfat peas. 

1 cup cold water. 

% onion. 

Bit of bay leaf. 

Sprig of parsley. 

1 cup milk. 


Blade of mace. 

2 teaspoons sugar. 

1 teaspoon salt. 

teaspoon pepper. 

2 tablespoons butter. 

2 tablespoons corn-starch. 


D rain and rinse peas, reserving one-third cup; put re¬ 
mainder in cold water with seasonings, and simmer one- 
half hour; rub through sieve and add stock. Bind with 
butter and corn-starcli cooked together; boil live minutes. 
Add milk and reserved peas. 


Imperial Soup. 


teaspoon peppercorns. 
Bit of bay leaf. 

Blade of mace. 

1 teaspoon salt, 
po breast boiled chicken, 
j -j cup blanched almonds. 
1 cup cream. 

3-0 cnp milk. 


4 cups White Stock III. 

2 cups stale bread crumbs. 

2 stalks celery, broken in pieces. 

2 slices carrot, cut in cubes. 

1 small onion. 

3 tablespoons butter, 

Sprig of parsley. 

2 cloves. 

2 tablespoons flour. 

Cook celery, carrot, and onion in one tablespoon but¬ 
ter, live minutes; tie in cheese cloth with parsley, cloves, 
peppercorns, bay leaf, and mace; add to stock with salt 
and bread crumbs, simmer one hour, remove seasonings, 
and rub through a sieve. Chop chicken meat and rub 
through sieve; pound almonds to a paste, add to chicken, 
then add cream. Combine mixtures, add milk, reheat, 
and bind with remaining butter and Hour cooked together. 


Veal and Sago Soup. 

lhs. lean veal. 2 cups scalded milk. 

3 quarts cold water. Yolks 4 eggs. 

K Ik* pearl sago. Salt and pepper. 

Order meat from market, very finely chopped. Pick 
over, and remove particles of fat. Cover meat with 


SOUPS. 


113 


water, bring slowly to boiling point, and simmer two 
hours, skimming occasionally; strain and reheat. Soak 
sago one-half hour in enough water to cover, stir into 
hot stock, boil thirty minutes, and add milk; then pour 
mixture slowly on yolks of eggs, slightly beaten. Sea¬ 
son with salt and pepper. 

Asparagus Soup. 

3 cups White Stock IT. or III. H cup butter. 

1 can asparagus. cup flour. 

2 cups cold water. 2 cups scalded milk. 

1 slice onion. Salt and pepper. 

Drain and rinse asparagus, reserve tips, and add stalks 
to cold water; boil live minutes, drain, add stock, and 
onion; boil thirty minutes, rub through sieve, and bind 
with butter and flour cooked together. Add salt, pepper, 
milk, and tips. 


Cream of Celery Soup. 

2 cups White Stock II. or HI. 3 tablespoons flour. 

3 cups celery, cut in inch pieces. 2 cups milk. 

2 cups boiling water. 1 cup cream. 

1 slice onion. Salt. 

2 tablespoons butter. Pepper. 

Parboil celery in water ten minutes; drain, add stock, 
cook until celery is soft, and rub through sieve. Scald 
onion in milk, remove onion, add milk to stock, bind, add 
cream, and season with salt and pepper. 


Spinach Soup. 


4 cups White Stock IT. or III. 

2 quarts spinach. 

3 cups boiling water. 

2 cups milk. 


cup butter. 
)'3 cup flour. 
Salt. 

Pepper. 


Cook spinach thirty minutes in boiling water; drain, 
chop, and rub through sieve; add stock, heat to boiling 
point, bjnd ? odd milk, and season with salt and pepper. 

8 


114 BOSTON COOKING-SCHOOL COOK BOOK. 


Cream of Lettuce Soup. 


-}'s cups White Stock II. or III. 

2 heads lettuce finely cut. 

2 tablespoons rice, 
jj cup cream. 

l 4 tablespoon onion, finely chopped. 


1 tablespoon butter. 
Yolk 1 egg. 

Few grains nutmeg. 
Salt. 

P< ‘pper. 


Cook onion five minutes in butter, add lettuce, rice, 
and stock. Cook until rice is soft, then add cream, yolk 
of egg slightly beaten, nutmeg, salt, and pepper, lie- 
move outer leaves from lettuce, using only tender part 
for soup. 


Cream of Watercress Soup. 

2 cups White Stock I., II., or III. jo cup milk. 

2 bunches watercress. Yolk 1 egg. 

tablespoons butter. Salt. 

2 tablespoons flour. Pepper. 

Cut finely leaves of watercress; cook five minutes in 
two tablespoons butter, add stock, and boil five minutes. 
Thicken with butter and flour cooked together, add salt 
and pepper. Just before serving, add milk and egg yolk, 
slightly beaten. Serve with slices of French bread, 
browned in oven. 


Cream of Cauliflower Soup. 


4 cups hot White Stock II. or III. 
1 cauliflower, 
bf cup butter. 

1 slice onion. 

1 stalk celery, cut in inch pieces. 


jo bay leaf. 
j4 cup flour. 
2 cups milk. 
Salt. 

Pepper. 


Soak cauliflower, head down, one hour in cold water 
to cover; cook in boiling salted water twenty minutes. 
Reserve one-half flowerets, and rub remaining cauliflower 
through sieve. Cook onion, celery, and bay leaf in butter 
five minutes. Remove bay leaf, then add flour, and stir 
mto hot stock; add cauliflower and milk. Season with salt 
and pepper; then strain, add flowerets, and reheat. 


SOUPS. 


115 


String Bean Soup. 

4 cups White Stock I., II., or III. cup flour. 

2 quarts string beans. cup butter. 

2 cups scalded milk. Salt and pepper. 

Cook beans until soft in boiling salted water to cover; 
drain, and rub through sieve. Add pulp to White Stock, 
then milk; bind, and season with salt and pepper. Gar¬ 
nish with Fritter Beans. 


Chestnut Puree. 


4 cups White Stock II. or III. 
2 cups French chestnuts, 
boiled and mashed. 

1 slice onion. 

*'4 teaspoon celery salt. 


2 cups scalded milk. 

cup butter. 

I 4 cup flour. 

Salt. 

Pepper. 


Cook stock, chestnuts, onion, and celery salt ten min¬ 
utes ; rub through sieve, add milk, and bind. Season 
with salt and pepper. 


Mulligatawny Soup. 


5 cups White Stock II. 

1 cup tomatoes. 

Onion, cut in slices, 

Carrot, cut in cubes, - cup each. 
Celery, cut in cubes, ) 

1 pepper, finely chopped. 

1 apple, sliced. 

1 cup raw chicken, cut in dice. 


% cup butter, 
cup flour. 

1 teaspoon curry 

powder. 

Blade of mace. 

2 cloves. 

Sprig of parsley. 
Salt and pepper. 

French Chef. 


Cook vegetables and chicken in butter until brown; 
add flour, curry powder, mace, cloves, parsley, stock, 
and tomato, and simmer one hour. Strain, reserve 
chicken, and rub vegetables through sieve. Add chicken 
to strained soup, season with salt and pepper, and serve 
with boiled rice. 


116 BOSTON COOKING-SCHOOL COOK BOOK. 


Mock Turtle Soup. 


1 calf's head. 

6 cloves. 

Y teaspoon peppercorns. 
6 allspice berries. 

2 sprigs thyme. 

Y cup sliced onion. 

I3 cup carrot, cut in dice. 


2 cups brown stock. 

Y cup butter. 

Y cup flour. 

1 cup stewed and strained 
tomatoes. 

Juice Y lemon. 

Madeira wine. 


Clean and wash calf’s head; soak one hour in cold 
water to cover. Cook until tender in three quarts boil¬ 
ing salted water (to which seasoning and vegetables 
have been added). Remove head; boil stock until re¬ 
duced to one quart. Strain and cool. Melt and brown 
butter, add flour, and stir until well browned; then pout 
on slowly brown stock. Add head-stock, tomato, one 
cup face meat cut in dice, and lemon juice. Simmer five 
minutes; add Royal Custard cut in dice, and Egg Balls, 
or Force-meat Balls. Add Madeira wine, salt, and pep 
per to taste. 

Consommd. 


3 lbs. beef, poorer part of round. 
1 lb. marrow-bone. 

3 lbs. knuckle of veal. 

1 quart chicken stock. 

Carrot, \ 

Turnip, [- 
Celery, ) 

} 3 cup sliced onion. 


cup each, cut in dice. 


2 tablespoons butter. 

1 tablespoon salt. 

1 teaspooou peppercorns. 
4 cloves. 

3 sprigs thyme. 

1 sprig marjoram. 

2 sprigs parsley. 

Y bay leaf. 


3 (parts cold water. 


Cut beef in one and one-half inch cubes, and brown 
one-lialf in some of the marrow from marrow-bone; put 
remaining half in kettle with cold water, add veal cut in 
pieces, browned meat, and bones. Let stand one-half 
hour. Heat slowly to boiling point, and let simmer three 
hours, removing scum as it forms on top of kettle. Add 
one quart liquor in which a fowl was cooked, and simmer 
two hours. Cook carrot, turnip, onion, and celery ic 


SOUPS. 


117 


butter five minutes; then add to soup, with remaining 
seasonings. Cook one and one-half hours, strain, cool 
quickly, remove fat, and clear. 

Consomm^ k la Royale. 

Consomme, served with Royal Custard. 

Consomme au Parmesan. 

Consomme, served with Parmesan Pate a Chou. 

Consomme aux Pates. 

Consomme, served with noodles, macaroni, spaghetti, 
or any Italian pastes, first cooked in boiling salted 
water. 

Consomme Colbert. 

To six cups Consomme add one-third cup each of 
cooked green peas, flageolets, carrots cut in small cubes, 
find celery cut in small pieces. Serve a poached egg in 
each plate of soup. 

Coiisomm^ d’Orleans. 

Consomme, served with red and white quenelles and 
French peas. 

Consomme with Vegetables. 

Consomme, served w r ith French string beans, and 
cooked carrots cut in fancy shapes with French vegetable 
cutters. 

Consomme Princess. 

Consomme, served with green peas and cooked chicken 
meat cut in small dice. 

SOUPS WITH FISH STOCK. 

Clam Bouillon. 

Wash and scrub with a brush one-half peck clams, 
changing the water several times. Put in kettle with 
three cups cold water, cover tightly, and steam until 
shells are well opened. Strain liquor, cool, and clear. 


118 BOSTON COOKING-SCHOOL COOK BOOK, 


Oyster Stew. 

1 quart oysters. M cup butter. 

4 cups scalded milk. tablespoon salt, 

i/g teaspoon pepper. 

Clean oysters by placing in a colander and pouring 
over them three-fourths cup cold water. Carefully pick 
over oysters, reserve liquor, and heat it to boiling point; 
strain through double cheese cloth, add oysters, and cook 
until oysters are plump and edges begin to curl. Remove 
oysters with skimmer, and put in tureen with butter, salt, 
and pepper. Add oyster liquor, strained a second time, 
and milk. Serve with oyster crackers. 


Scallop Stew. 

Make as Oyster Stew, using one quart scallops in place 
of oysters. 


Oyster Soup. 


1 quart oysters. 
4 cups milk. 

1 slice onion. 

2 stalks celery. 
2 blades mace. 


Sprig of parsley. 
Bit of bay leaf. 
I 3 cup butter. 

I 3 cup flour. 

Salt and pepper. 


Clean and pick over oysters as for Oyster Stew; re¬ 
serve liquor, add oysters slightly chopped, and heat slowly 
to boiling point. Strain through cheese cloth, reheat 
liquor, and thicken with butter and flour cooked together. 
Scald milk with onion, celery, mace, parsley, and bay 
leaf; remove seasonings, and add to oyster liquor. Sea¬ 
son with salt and pepper. 


French Oyster Soup. 


1 quart oysters. 
4 cups milk. 

1 slice onion. 

2 blades mace. 


% cup butter. 
y cup flour. 
Yolks 2 eggs. 
Salt and pepper. 


Make as Oyster Soup, adding yolks of eggs, slightly 
beaten, just before serving. Garnish with Fish Quenelles. 


soars. 


119 


Oyster Gumbo. 

1 pint oysters. }.* can okra. 

4 cups fish stock. can tomatoes. 

J 4 cup butter. Salt. 

] tablespoon chopped onion. Pepper. 

Clean, pick over, and parboil oysters, drain, and add 
oyster liquor to Iisli stock. Cook onion live minutes in 
one-half the butter; add to stock. Then add okra, toma¬ 
toes heated and drained from some of their liquor, oysters, 
and remaining butter. Season with salt and pepper. 

Fish Stock is the liquor obtained by covering the head, 
tail, skin, bones, and small quantity of flesh adhering to 
bones of fish, with cold water, bringing slowly to boiling 
point, simmering thirty minutes, and straining. 


Clam Soup with Poached Eggs. 


1 quart clams. 
4 cups milk. 

1 slice onion. 
I 3 cup butter. 


Whites 2 eggs. 


} 3 cup flour. 

1 1 2 o teaspoons salt. 

teaspoon pepper. 
Few gratings nutmeg. 


Clean and pick over clams, using three-fourths cup cold 
water; reserve liquor. Put aside soft part of clams; 
finely chop hard part, add to liquor, bring gradually to 
boiling point, strain, then thicken with butter and flour 
cooked together. Scald milk with onion, remove onion, 
add milk and soft part of clams to stock; cook two miif- 
utes. Add seasonings, and pour over whites of eggs 
beaten stiff. 


Clam and Oyster Soup. 


1 pint clams. 

1 pint oysters. 
4 cups milk. 

1 slice onion. 

2 blades mace 


Sprig of parsley. 
Pit of bay leaf. 
1-3 cup butter. 

I 3 cup flour. 

Salt and pepper. 


Clean and pick over oysters, using one-third cup cold 
water; reserve liquor, and add oysters slightly chopped. 
Clean and pick over clams, reserve liquor, and add to 
hard part of clams, finely chopped ; put aside soft part of 
clams. Heat slowly to boiling point clams and oysters 


120 


BOSTON OOOIvINO SCHOOL COOK BOOK. 


with liquor from both, strain through cheesecloth. Sen,Id 
milk with onion, mace, parsley, and bay leaf; remove sea¬ 
sonings, and add milk to stock. Thicken with butter and 
Hour cooked together, add soft part of clams, and cook 
two minutes. Season with salt and pepper. 


Cream of Clam Soup. 

Make as French Oyster Soup, using clams in place of 
oysters. 

Lobster Bisque. 

2 lb. lobster. H cup butter. 

2 cups cold water. hf cup flour. 

4 cups milk. 1 '4 teaspoons salt. 

Few grains of cayenne. 

Remove meat from lobster shell. Add cold water to 
body bones and tough end of claws, cut in pieces; bring 
slowly to boiling point, and cook twenty minutes. Drain, 
reserve liquor, and thicken with butter and Hour cooked 
together. Scald milk with tail meat of lobster, finely 
chopped ; strain, and add to liquor. Season with salt and 
cayenne; then add tender claw meat, cut in dice, and 
body meat. When coral is found in lobster, wash, wipe, 
force through Hue strainer, put in a mortar with butter, 
work until well blended, then add flour, and stir into soup. 
I f a richer soup is desired, White Stock may be used in 
place of water. 

Oyster Bisque. 

1 quart oysters. Bit of bay leaf. 

2 cups chicken stock. 2 tablespoons butter. 

1 L cups stale bread crumbs. 2 tablespoons Hour. 

1 slice onion. 4 cups scalded milk. 

2 stalks celery. Salt. 

Sprig of parsley. Pepper. 

Clean and pick over oysters, reserving liquor, setting 
aside soft portions, and chopping gills and tough muscles. 
Cook chicken stock, bread crumbs, reserved liquor, 
chopped oyster, onion, celery, parsley, and bay leaf, thirty 
minutes. Rub through a sieve, bring to boiling point, and 
bind with butter and flour cooked together. Add milk, 
soft portions of oysters, and salt and pepper to taste. 


S01TI\S WITHOUT STOCK'. 


121 



1. 

9 

—J • 

o 

o, 


Saucepan, with puree strainer and potato masher. 
Puree strainer. 

Soup kettle. 


CHAPTER IX. 


SOUPS WITHOUT STOCK. 


Black Bean Soup. 


1 pint black beans. 

2 quarts cold water. 

1 small onion. 

2 stalks celery, or 

teaspoon celery salt, 
bj) tablespoon salt. 


Ug teaspoon pepper. 

teaspoon mustard. 
Few grains cayenne. 

3 tablespoons butter. 

tablespoons flour. 
2 hard boiled eggs. 


1 lemon. 


Soak beans over night; in the morning drain and 
add cold water. Slice onion, and cook five minutes Avith 
half the butter, adding to beans, with celery stalks 
broken in pieces. Simmer three or four hours, or until 
beans are soft; add more water as water boils away. 
Rub through a sieve, reheat to the boiling point, and add 
salt, pepper, mustard, and cayenne well mixed. Bind 
with remaining butter and flour cooked together. Cut 










BOSTON COOKING-SCHOOL COOK BOOK. 


1 00 

eggs in thin slices, and lemon in tliin slices, removing 
seeds. Put in tureen, and strain the soup over them. 


Baked Bean Soup. 

2 tablespoons blitter. 


3 cups cold baked beans. 

3 pints water. 

2 slices onion. 

2 stalks celery. 

1 i-g cups stewed and strained 
tomatoes. 


2 tablespoons Hour. 

1 tablespoon Chili sauce. 
Salt. 

Pepper. 


Put the first four ingredients in saucepan; simmer 
thirty minutes. Rub through a sieve, add tomato and 
Chili sauce, season to taste with salt and pepper, and 
bind with the butter and Hour cooked together. 


Cream of Lima Bean Soup. 

1 cup dried lima beans. 1 cup cream or milk. 

3 pints cold water. 4 tablespoons butter. 

2 slices onion. 2 tablespoons flour. 

4 slices carrot. 1 teaspoon salt. 

i-o teaspoon pepper. 

Soak beans over night; in the morning drain and add 
cold water; cook until soft, and rub through a sieve. 
Cut vegetables in small cubes, and cook five minutes in 
half the butter; remove vegetables, add flour, salt, and 
pepper, and stir into boiling soup. Add cream, reheat, 
strain, and add remaining butter in small pieces. 


Celery Soup. 

3 cups celery (in one-half inch 1 slice onion. 

pieces). 3 tablespoons butter. 

1 pint boiling water. cup flour. 

2dvj cups milk. Salt and pepper. 

Wash and scrape celery before cutting in pieces, cook 
in boiling water until soft, rub through a sieve. Scald 
milk with the onion, remove onion, and add milk to cel- 


SOUPS WITHOUT STOCK. 


123 


ery. Bind with butter and flour cooked together. Sea¬ 
son with salt and pepper. Outer and old stalks of celery 
may be utilized for soups. 


Corn Soup. 


1 can corn. 

1 pint boiling water. 
1 pint milk. 

1 slice onion. 


2 tablespoons butter. 
2 tablespoons flour. 

1 teaspoon salt. 

Few grains pepper. 


Chop the corn, add water, and simmer twenty minutes; 
rub through a sieve. Scald milk with onion, remove 
onion, and add milk to corn. Bind with butter and flour 
cooked together. Add salt and pepper. 


Halibut Soup. 


% cup cold boiled halibut. 
1 pint milk. 

1 slice onion. 

Blade of mace. 


3 tablespoons butter. 
I}-* tablespoons flour, 
be teaspoon salt. 

Few grains pepper. 


Rub fish through a sieve. Scald milk with onion and 
mace. Remove seasonings, and add fish. Bind with 
half the butter, and flour, cooked together. Add salt, 
pepper, and the remaining butter in small pieces. 


Pea Soup. 


1 can Marrowfat peas. 1 slice onion. 

2 teaspoons sugar. 2 tablespoons butter. 

1 pint cold water. 2 tablespoons flour. 

1 pint milk. 1 teaspoon salt. 

teaspoon pepper. 


Drain peas from their liquor, add sugar and cold water, 
and simmer twenty minutes. Rub through a sieve, re¬ 
heat, and thicken with butter and flour cooked together. 
Scald milk with onion, remove onion, and add milk to 
pea mixture, season with salt and pepper. Peas too old 
to serve as a vegetable may be utilized for soups. 


124 


BOSTON COOKING-SCHOOL COOK BOOK. 


Split Pea Soup. 

1 cup dried split peas. 3 tablespoons butter. 

2}X quarts cold water. 2 tablespoons flour. 

1 pint milk. 1}£ teaspoons salt. 

% onion. % teaspoon pepper. 

2-inch cube fat salt pork. 


Pick over peas and soak several hours, drain, add cold 
water, pork, and onion. Simmer three or four hours, or 
until soft; rub through a sieve. Add butter and flour 
cooked together, salt, and pepper. Dilute with milk, 
adding more if necessary. The water in which a ham 
has been cooked may be used; in such case omit salt. 


Kornlet Soup. 


1 can kornlet. 

1 pint cold water. 

1 quart milk, scalded. 
4 tablespoons butter. 


1 tablespoon chopped onion. 
4 tablespoons flour. 

1}£ teaspoons salt. 

Few grains pepper. 


Cook kornlet in cold water twenty minutes, rub through 
a sieve, and add milk. Fry butter and onion three min 
utes; remove onion, add flour, salt, and pepper, and stii 
into boiling soup. 


Potato Soup. 


3 potatoes. 

1 quart milk. 

2 slices onion. 

3 tablespoons butter. 
2 tablespoons flour. 


1}£ teaspoons salt. 

teaspoon celery salt. 

}£ teaspoon pepper. 

Few grains cayenne. 

1 teaspoon chopped parsley. 


Cook potatoes in boiling salted water; when soft, rub 
through a strainer. Scald milk with onion, remove onion, 
and add milk slowly to potatoes. Melt half the butter, 
add dry ingredients, stir until well mixed, then stir into 
boiling soup; cook one minute, strain, add remaining 
butter, and-sprinkle with parsley. 


Appledore Soup. 

Make same as Potato Soup, and add, just before serv¬ 
ing, three tablespoons tomato catsup. 


SOUPS WITHOUT STOCK. 


125 


Swiss Potato Soup. 


1 

/'Z 


4 small potatoes. 

1 large Hat white turnip. 

3 cups boiling water. 

1 quart scalded milk. 

Vo teaspoon peppe 


"2 onion. 

4 tablespoons butter. 
Y cup Hour. 

1}£ teaspoons salt. 


Wash, pare, and cut potatoes in halves. Wash, pare, 
and cut turnips in one-quarter inch slices. Parboil to¬ 
gether ten minutes, drain, add onion cut in slices, and 
three cups boiling water. Cook until vegetables are soft; 
drain, reserving the water to add to vegetables after rub¬ 
bing them through a sieve. Add milk, reheat, and bind 
with butter and Hour cooked together. Season with salt 
dud pepper. 

Salmon Soup. 

Y can salmon. 4 tablespoons Horn*. 

1 quart scalded milk. \Y teaspoons salt. 

2 tablespoons butter. Few grains pepper. 


Drain oil from salmon, remove skin and bones, rub 
through a sieve. Add gradually the milk, season and 
hind. 


Squash Soup. 


% cup cooked squash. 
1 quart milk. 

1 slice onion. 

2 tablespoons butter. 


3 tablespoons flour. 

1 teaspoon salt. 

Few grains pepper. 

Y teaspoon celery salt. 


Rub squash through a sieve before measuring. Scald 
,milk with onion, remove onion, and add milk to squash, 
season and bind. 


1 can tomatoes. 
1 pint water. 

12 peppercorns. 
Bit of bay leaf. 
4 cloves. 


Tomato Soup. 

2 teaspoons sugar. 

1 teaspoon salt. 

Y teaspoon soda. 

2 tablespoons butter. 

3 tablespoons flour. 

1 slice onion.. 


Cook the first six ingredients twenty minutes; strain, 
add salt and soda; bind, and strain into tureen. 


126 


BOSTON COOKING-SCHOOL COOK BOOK. 


Cream of Tomato Soup. (Mock Bisque.) 


y can tomatoes. 

2 teaspoons sugar. 
y. teaspoon soda. 

1 quart milk. 


1 slice onion. 

4 tablespoons flour. 
1 teaspoon salt. 

% teaspoon pepper. 
y cup butter. 


Scald milk with onion, remove onion, and thicken milk 
with flour diluted with cold water until thin enough to 
pour, being careful that the mixture is free from lumps; 
cook twenty minutes, stirring constantly at first. Cook 
tomatoes with sugar fifteen minutes, add soda, and rub 
through a sieve; combine mixtures, and strain into tureen 
over butter, salt, and pepper. 


Vegetable Soup. 


y cup carrot. 
y cup turnip. 
y cup celery. 

1 y cups potato. 
y onion. 


1 quart water. 

5 tablespoons butter. 
y tablespoon finely 
chopped parsley. 
Salt and pepper. 


Wash and scrape a small carrot; cut in quarters length¬ 
wise ; cut quarters in thirds lengthwise; cut strips thus 
made in thin slices crosswise. Wash and pare half a 
turnip, and cut and slice same as carrot. Wash, pare, 
and cut potatoes in small pieces. Wash and scrape celery 
and cut in quarter-inch pieces. Prepare vegetables before 
measuring. Cut onion in thin slices. Mix vegetables (ex¬ 
cept potatoes), and cook ten minutes, in four tablespoons 
butter, stirring constantly. Add potatoes, cover, and cook 
two minutes. Add water, and boil one hour. Beat with 
spoon or fork to break vegetables. Add remaining butter 
and parsley. Season with salt and pepper. 


CHOWDERS. 


127 


CHOWDERS. 


Corn Chowder. 


1 can corn. 

4 cups potatoes, cut in 


1 sliced onion. 


*4 inch slices. 

1 inch cube fat salt pork. 


4 cups scalded milk. 
8 common crackers, 
o tablespoons butter. 


Salt and 


pepper. 


Cut pork in small pieces and try out; add onion and 
cook live minutes, stirring often that onion may not burn; 
strain fat into a stewpan. Parboil potatoes live minutes 
in boiling water to cover; drain, and add potatoes to fat; 
then add two cups boiling water; cook until potatoes are 
soft, add corn and milk, then heat to boiling point. Sea¬ 
son with salt and pepper; add butter, and crackers split 
and soaked in enough cold milk to moisten. Remove 
crackers, turn chowder into a tureen, and put crackers on 
top. 


Fish Chowder. 


1% inch cube fat salt pork. 
*4 inch 1 tablespoon salt. 


4 lb. cod or haddock. 
6 cups potatoes cut in 
slices, or 

4 cups potatoes cut in 
; { 4 inch cubes. 

1 sliced onion. 


}q teaspoon pepper, 
o tablespoons butter. 
4 cups scalded milk. 
8 common crackers. 



fish in two-inch pieces and set aside. Put head, tail, and 
backbone broken in pieces, in stewpan; add two cups 
cold water and bring slowly to boiling point; cook twenty 
minutes. Cut salt pork in small pieces and try out, add 
onion, and fry .five minutes; strain fat into stewpan. 
Parboil potatoes five minutes in boiling water to cover; 
drain, and add potatoes to fat; then add two cups boiling 


128 


BOSTON OooKINO-SOIIOOB OOOIC BOOK. 


water and cook live minutes. Add liquor drained from 
bones, then add the fish ; cover, and simmer ten minutes. 
Add milk, salt, pepper, butter, and crackers split and 
soaked in enough cold milk to moisten. Pilot bread is 
sometimes used in place of common crackers. 


Connecticut Chowder. 


4 lb. cod or haddock. 

4 cups potatoes cut in 
inch cubes. 

inch cube fat salt pork. 
1 sliced onion. 


2 cups stewed and 

S <w J 

strained tomatoes, 
d tablespoons butter. 

~3 cup cracker crumbs. 
{Salt and pepper. 


Prepare as Fish Chowder, using liquor drained from 
bones for cooking potatoes, instead of additional water. 
Use tomatoes in place of milk and add cracker crumbs 
just before serving. 


Clam Chowder. 


1 quart clams. 

4 cups potatoes cut in 
% inch dice. 

1}4 inch cube fat salt pork. 
1 sliced onion. 


1 tablespoon salt. 

}q teaspoon pepper. 

4 tablespoons butter. 
4 cups scalded milk. 
8 common crackers. 


Clean and pick over clams, using one cup cold water; 
drain, reserve liquor, beat to boiling point, and strain. 
Chop finely hard part of clams; cut pork in small pieces 
and try out; add onion, fry five minutes, and strain into a 
stewpan. Parboil potatoes five minutes in boiling water 
to cover; drain and put a layer in bottom of stewpan, 
add chopped clams, sprinkle with salt and pepper, and 
dredge generously with flour; add remaining potatoes, 
again sprinkle with salt and pepper, dredge with flour, and 
add two and one-half cups boiling water. Cook ten min¬ 
utes, add milk, soft part of clams, and butter; boil three 
minutes, and add crackers split and soaked in enough 
cold milk to moisten. Reheat clam water to boiling point, 


CHOWDERS. 


129 


and thicken with one tablespoon butter and flour cooked 
together. Add In ehowder just before serving. 

The elain water has a tendency to cause the milk to 
separate, hence is added at the last. 

Lobster Chowder. 


lMI>. lobster. 

.\> tablespoons butter. 

2 eoinmon crackers, 
finely ]>ou uded. 

Paprika 


I cups milk. 

1 slice onion. 

1 cup cold water. 
Salt. 

or cayenne. 


Remove meat from lobster shell and cut in small dice. 
Cream two tablespoons butter, add liver of lobster (green 
part), and crackers; scald milk with onion, remove onion 
and add milk to mixture. (look body bones ten minutes 
in cold water to cover, strain, and add to mixture with 
lobster dice. Season with salt and paprika. 

German Cliowder. 


3 lb. haddock. 

1 quart cold wab r. 

2 slices carrot. 

Bit of bay leaf. 

Sprig of parsley. 

1 cracker, pounded. 

Salt, popper, cayenne. 

2 tablespoons melted butter. 
Few drops onion juice. 


1 beaten egg. 

1 quart potatoes cut in 
*?4 inch cubes. 

2-incli cube fat salt pork. 
1 sliced onion. 

5 tablespoons flour. 

1 quart scalded milk. 

34 cup butter. 

S common crackers. 


Clean, skin, and bone fish. Add to bones cold water 
and vegetables, and let simmer twenty minutes. Strain 
stock from bones. Chop fish meat; there should be 
one and one-half cups. Add cracker, seasonings, melted 
butter and egg, then shape in small balls. Try out 
pork, add onion, and cook five minutes. Strain, and 
add to fat, potatoes, balls, and fish stock, and cook until 
potatoes are soft. Thicken milk with butter and flour 
cooked together. Combine mixtures, and season highly 
with salt, pepper, and cayenne. Add crackers, split and 
soaked in cold milk. 


9 


130 BOSTON BOOIvlNCj-SCHOOL COOK BOOK. 


CHAPTER X. 


SOUP GARNISHINGS AND FORCE-MEATS. 

Crisp Crackers. 

Split common crackers and spread thinly with blitter, 
allowing one-fourth teaspoon butter to each half cracker; 
put in pan and bake until delicately browned. 


Crackers with Cheese. 

Arrange zephyrettes or saltines in pan. Sprinkle with 
grated cheese and bake until cheese is melted. 


Croutons (Duchess Crusts). 

Cut stale bread in one-third inch slices and remove 
crusts. Spread thinly with butter. Cut slices in one- 
third inch cubes, put in pan and bake until delicately 
browned, or fry in deep fat. 

Cheese Sticks. 

Cut bread sticks in halves lengthwise, spread thinly 
with butter, sprinkle with grated cheese, seasoned with 
salt and cayenne, and bake until delicately browned. 


Imperial Sticks. 

Cut stale bread in one-third inch slices, remove crusts, 
spread thinly with butter, and cut slices in one-third inch 
strips; put in pan and bake until delicately browned. 


HUU1’ ttAMUiSHJLNUS 


AND F<> 110 E-MEATS. 


131 


Egg Balls I. 

Yolks 2 hard boiled eggs. Few grains cayenne. 

teaspoon salt. 1 teaspoon melted butter. 

Rub yolks through sieve, add seasonings, and moisten 
with raw egg* yolk to make of consistency to handle. 
Shape in small balls, roll in Hour, and saute in butter. 
Serve in Brown Soup Stock, Consomme, or Mock Turtle 
Soup. 

Egg Balls II. 

1 hard boiled egg. Few grains cayenne. 

}q teaspoon salt. ] teaspoon heavy cream, 

teaspoon finely chopped parsley. 

Rub yolk through a sieve, add white finely chopped, 
and remaining ingredients. Add raw egg yolk to make 
mixture of right consistency to handle. Shape in small 
balls, and poach in boiling water or stock. 

Egg Custard. 

Yolks 2 eggs. Few grains salt. 

2 tablespoons milk. 

Beat eggs slightly, add milk and salt. Pour into small 
buttered cup, place in pan of hot water and bake until 
linn ; cool, remove from cup, and cut in fancy shapes with 
French vegetable cutters. 

ij 


Royal Custard. 

Yolks 3 eggs. teaspoon salt. 

1 egg. Slight grating nutmeg. 

C cup Consomme. Few grains cayenne. 

Beat eggs slightly, add Consomme and seasonings. 
Pour into a small buttered tin mould, place in pan of hot 
water and bake until firm; cool, remove from mould, and 
cut in fancy shapes. 


BOSTON C( >OKl N(j}-S( ' IIOOL COOK BOOK. 


‘ > C I 

.0*j 


Noodles. 

1 eg ff . i.,' teaspoon sii.l(.. 

Flour. 

Feat eggs slightly, add salt, and Hour enough to make 
very stiff dough; knead, toss on slightly 1 loured board, 
and roll thinly as possible, which maybe as thin as paper. 
Cover with towel, and set aside for twenty minutes; then 
cut in fancy shapes, using sharp knife or .French vege¬ 
table cutter: or the thin sheet may be rolled like jelly- 
roll, cut in slices as thinly as possible, and pieces unrolled. 
Dry, and when needed cook twenty minutes in boiling 
salted water; drain, and add to soup. 

Noodles may be served as a vegetable. 

Fritter Beans. 

1 egg. ;b teaspoon salt. 

2 tablespoons rnilk. cup Hour. 

Beat egg until light, add milk, salt, and (lour. Put 
through colander or pastry tube into deep fat, and fry 
until brown ; drain on brown paper. 

Pate A Clioux. 

2 H tablespoons milk. teaspoon salt, 

teaspoon lard. l .f cup flour. 

K teaspoon butler. 1 egg. 

Heat butter, lard, and milk to boiling point, add flour 
and salt, and stir vigorously. Remove from (ire, add 
egg unbeaten, and stir until well mixed. Cool, and drop 
small pieces from tip of teaspoon into deep fat. Fry 
until brown and crisp, and drain on brown paper. 

Parmesan Pate a Choux. 

To PAte au Chou mixture add two tablespoons .grated 
Parmesan cheese. 

White Bait Garnish. 

Roll trimmings of puff paste, and cut in pieces three- 
fourths inch long and one-eighth inch wide; fry in deep 


SOUP GARNI SI lINCiS AND FORCE-MEAT. 138 


flit until well browned, and drain on brown paper. Serve 
on folded napkin, to be passed with soup. 


Fish Force-meat I. 

1 cup fine stale bread crumbs. 1 egg. 

Ft cup milk. -g cup raw fish. 

Salt. 


Cook bread and milk to a paste, add egg well beaten, 
and lish pounded and forced through a puree strainer. 
Season with salt. A meat chopper is of great assistance 
in making force-meats, as raw fish or meat may be easily 
forced through it. Hass, halibut, or pickerel are the best 
lish to use for force-meat. Force-meat is often shaped 
into small balls. 


Fish Force-meat II. 

?3 cup raw halibut. Pepper. 

White 1 egg. Cayenne. 

Salt. }3 cup heavy cream. 

Chop lish finely, or force through a meat chopper. 
Pound in mortar, adding gradually white of egg, and 
working until smooth. Add seasonings, rub through a 
sieve, and then add cream. 

Clam Force-meat. 

Follow recipe for Oyster Force-meat, using soft part of 
clams in place of oysters. 

Salmon Force-meat. 

}£ enp milk. 1 egg. 

cup soft stale bread crumbs. 2 tablespoons melted butter. 

U cup cold ilaked salmon. U teaspoon salt. 

2 tablespoons cream. Few grains popper. 

Cook milk and bread crumbs ten minutes, add salmon 
chopped and rubbed through a sieve; then add cream, 
egg slightly beaten, melted butter, salt, and pepper. 


lo4 ISOSTON 0OOK1NU-.SC IIUO.L COOK liOOK. 


Oyster Force-meat. 

To Fish Force-meat add one-fourth small onion, finely 
chopped, and fried live minutes in one-half tablespoon 
butter; then add one-third cup soft part of oysters, par¬ 
boiled and linely chopped, one-third cup mushrooms finely 
chopped, and one-third cup Thick White Sauce. Season 
with salt, cayenne, and one teaspoon linely chopped 
parsley. 

Chicken Force-meat I. 

i' (*.np hue stale bread crumbs. cup breast raw chicken. 

!o cup milk. Salt. 

2 tablespoons butter. hew grains cayenne. 

White l egg. Slight grating nutmeg. 

Cook bread and milk to a paste, add flutter, white of 
egg beaten stiff, and seasonings ; then add chicken pounded 
and forced through puree strainer. 

Chicken Force meat II. , 

breast raw chicken. Pepper. 

White 1 egg. Slight grating nutmeg. 

Salt. Heavy cream. 

Chop chicken finely, or force through a meat chopper. 
Pound in mortar, add gradually white of egg, and work 
until smooth; then add heavy cream slowly until of right 
consistency, which can only be determined by cooking a 
small ball in boiling salted water. Add seasonings, and 
rub through sieve. 


Quenelles. 

Quenelles are made from any kind of force-meat, shaped 
in small balls or between tablespoons, making an oval, or 
by forcing mixture through pastry bag on buttered paper. 
Tliev are cooked in boiling salted water or stock, and are 
served as garnish to soups or other dishes; when served 
with sauce, they are an entree. 


FIHLi. 


135 


CHAPTER XT. 

FISH. 

r PIIK moat of Hsli is the animal food next in importance 

to tliat of birds and mammals. Kish meat, with but 

few exceptions, is less stimulating and nourishing than 

meat of other animals, but is usually easier of digestion., 

Salmon, mackerel, and eels are exceptions to these rules, 

and should not be eaten by those of weak digestion. 

White fish, on account of their easy digestibility, are 

especially desirable for those of sedentary habits. Fish 

is not recommended for brain-workers on account of 

the large amount of phosphorus (an element abounding 

largely in nerve tissue) which it contains, but because 

of its easy digestibility. It is a conceded fact that many 

fish contain less of this element than meat. 

* 

Fish meat is generally considered cheaper than meat 
of other animals. This is true when compared with the 
better cuts of meat, but not so when compared with 
cheaper cuts. 

To obtain from fish its greatest value and flavor, it 
should be eaten fresh, and in season. Turbot, which is 
improved by keeping, is the only exception to this rule. 

To Determine Freshness of Fish. Examine the flesh, 
and it should be firm; the eyes and gills, and they should 
be bright. 

Broiling and baking are best methods for cooking fish. 
White-blooded fish may often be fried, but red-blooded 
rarely. Frozen fish are undesirable ; but if used, should 
be thawed in cold water just before cooking. 

On account of its strong odor, fish should never be put 
in an ice-box with other food, unless closely covered. A 
tin lard pail will be found useful for this purpose. 


136 BOSTON ( , OOKlN<i-SCHOOL COOK BOOK. 


White and Oily Fish. 


White fish have fat secreted in the liver. Examples: 
Cod, haddock, trout, tlouuder, smelt, perch, etc. 

Oily fish have fat distributed throughout the llesh. 
Examples: Salmon, eels, mackerel, blue-fish, sword-fish, 
shad, herring, etc. 

Cod belongs to one of the most prolific fish families 
(Gadidoe), and is widely distributed throughout the north¬ 
ern and temperate seas of both hemispheres. On account 
of its abundance, cheapness, and easy procurability, it 
forms, from an economical standpoint, one of the most 
important fish foods. Cod have been caught weighing 
over a hundred pounds, but average market cod weigh 
from six to ten pounds; a six-pound cod measures about 
twenty-three inches in length. Large cod are cut into 
steaks. The skin of cod is white, heavily mottled with 
gray, with a white line running the entire length of fish 
on either side. Cod is caught in shallow or deep waters. 
Shallow-water cod (caught off rocks) is called rock cod; 
deep-water cod is called off-shore cod. Rock cod are apt 
to be wormy. Cod obtained off George’s Banks, New¬ 
foundland, are called George’s cod, and are commercially 
known as the best fish. Quantities of cod are preserved 
by drying and salting. Salted George’s cod is the best 
brand on the market. Cod is in season throughout the 


year. 

Cod Liver Oil is obtained from cods’ livers, and has 
great therapeutic value. Isinglass, made from swimming 
bladder of cod, nearly equals in quality that made from 
bladder of sturgeon. 

Haddock is more closely allied to cod than any other 
fish. It is smaller (its average weight being about four 
pounds), and differently mottled. The distinguishing 
mark of the haddock is a black line running the entire 
length of fish on either side. Haddock is found in the 
same water aud in company with cod, but not so abun¬ 
dantly. Like cod, haddock is cheap, and in season through- 


ins If. 


137 


out the year. Haddock, when dried, smoked, and salted, 
is known as Finnan, Ihulrfie. 

Halibut is the largest of the flatfish family (Pleuro* 
nectidie), specimens having been caught weighing from 
three to four hundred pounds. Small, or chicken, halibut 
is the kind usually found in market, and weighs from iif- 
teen to twenty-live pounds. Halibut are distinctively cold- 
water fish, being caught in water at from 32° to 45° F. 
They are found in the North Atlantic and North Pacific 
Oceans, where they are nearly identical. The halibut 
has a compressed body, the skin on one side being white, 
an the other light, or dark gray, and both eyes are found 
/>n the dark side of head. Halibut is in season through- 
aut the year. 

Turbot (called little halibut) is a species of the flatfish 
family, being smaller than halibut, and of more delicate 
flavor. Turbot are in season from .January to March. 

Flounder is a small llatlish, which closely resembles 
the sole which is caught in English waters, and is often 
nerved under that name. 

Trout are generally fresh-water lisli, varying much in 
size and skin-coloring. Lake trout, which are the largest, 
reach their greatest perfection in Lakes Huron, Michigan, 
and Superior, but are found in many lakes. Salmon trout 
is the name applied to trout caught in New York lakes. 
Brook trout, caught in brooks and small lakes, are supe¬ 
rior eating. Trout are in season from April to August, 
but a few are found later. 

Whitefish is the finest fish found in the Great Lakes. 


Smelts are small salt-water fish, and arc usually caught 
in temperate waters at the months of rivers. New Bruns¬ 
wick and Maine send large quantities of smelts to market. 
Selected smelts are the largest in size, and command 
higher price. The Massachusetts Kish and Game Protec¬ 
tive Law forbids their sale from March loth to June 1st. 
Smelts are always sold by the pound. 

Bluefish belongs to the Pomatomidm family. Tt is 
widely distributed in temperate waters, taking different 


138 


BOSTON COOKING-SCHOOL COOK BOOK. 


mimes in different localities. In Now Kurland and the 
Middle States it is generally called Uluelish, although in 
some parts called Snappers, or Snapping Mackerel. In 
the Southern Stales it is called (1reenlish. It is in season 
in our markets from May to October; as it is frozen and 
kept in cold storage from six to nine months, it may be 
obtained throughout the year. The heavier the fish, the 
better its quality. Bluelish weigh from one to eight pounds, 
and are from fourteen to twenty-nine inches in length. 

Mackerel is one of the best-known food fishes, and 
is caught in North Atlantic waters. Its skin is lustrous 
dark blue above, with wavy blackish lines, and silvery 
below. It sometimes attains a length of eighteen inches, 
but is usually less. Mackerel weigh from three-fourths 
of a pound to two pounds, and are sold by the piece. 
They are in season from May* 1st to September 1st. 
Mackerel, when first in market, contain less fat than later 
in the season, therefore are easier of digestion. The 
supply of mackerel varies greatly from year to year, and 
some years is very small. Spanish mackerd are found in 
waters farther south than common mackerel, and in our 
markets command higher price. 

Salmon live in both fresh and salt waters, always going 
inland, usually to the head of rivers, during the spawn¬ 
ing season. The young after a time seek salt water, but 
generally return to fresh water. Penobscot River Salmon 
are the best, and come from Maine and St. dolm, New 
Brunswick. The average weight of salmon is from fifteen 
to twenty-live pounds, and the llesli is of pinkish orange 
color. Salmon are in season from May to September, but 
frozen salmon may be obtained the greater part of the 
year. In the Columbia River and its tributaries salmon 
are so abundant that extensive canneries are built along 
the banks. 

Shad, like salmon, are found in both salt and fresh 
water, always ascending rivers for spawning. Shad is 
caught on the Atlantic coast of the United States, and its 
capture constitutes one of the most important fisheries. 


SHELLFISH. 


1 80 


Shad have a silvery line, which becomes bluish on the back; 
they vary in length from eighteen to twenty-eight inches, 
and are always sold by the piece, price being irrespective 
of size, ,/avk shad are usually cheaper than roe shad. 
The roe of shad is highly esteemed. 8had are in season 
from January to June. First shad in market come from 
Florida, and retail from one and one-half to two dollars 
each. The finest come from New Brunswick, and appear 
in market about the first of May. 

Caviare is the salted roe of the sturgeon. 

Herring are usually smoked, or smoked and suited, and, 
being very cheap, are a most economical food. 


SHELLFISH. 

I. Bivalve Mollusks. 

Oysters are mollusks, having two shells. The shells are 
on the right and left side of the oyster, and are called 
right and left valves. The one upon which the oyster 
rests, grows faster, becomes deeper, and is known as the 
left valve. The valves are fastened by a ligament, which, 
on account of its elasticity, admits of opening and clos¬ 
ing of the shells. The oyster contains a tough muscle, 
by which it is attached to the shell; the body is made up 
largely of the liver ( which contains r////co//r a, animal starch ), 
and is partially surrounded by fluted layers, which are the 
gills. Natural oyster beds (or banks) are found in shal¬ 
low salt water having stony bottom, along the entire 
Atlantic coast. The oyster industry of the world is chiefly 
in the United States and France, and on account of its 
increase many artificial beds have been prepared for oyster 
culture. Oysters are five years old before suitable for 
eating. Blue Points, which are small, plump oysters, take 
their name from Blue Point, Long Island, from which 
place they originally came. Their popularity grew so 
rapidly that the supply became inadequate for the demand, 


140 BOSTON OOOlv I N(i-,SCHOOL COOK LOOK. 


and : 111 y sina.ll, plump oysters were soon sold for Blue 
Points. During the oyster season they form the first 
course of a dinner, served raw on the hal(’-shell. In our 
markets, selected oysters (which are extremely large and 
used for broiling), Providence River, and Norfolk oysters 
are familiarly known, and, taken out of the shells, are sold 
by the quart. Farther south, they a,re sold by count. 

Oysters are obtainable all the year, but are in season 
from September to May. During the summer months 
they are flabby and of poor flavor, although when fresh 
they are perfectly wholesome, Mussels, eaten in England 
and other parts of Europe, are similar to oysters, though of 
inferior quality. Oysters are nutritious and of easy diges¬ 
tibility, especially when eaten raw. 

To Open. Oysters. Put a thin, Hat knife under the back 
end of the right valve, and push forward until it cuts the 
strong muscle which holds the shells together. As soon 
as this is done, the right valve may be raised and sepa¬ 
rated from the left. 

To Clean Oysters. Put oysters in a strainer placed over 
a bowl. Pour over oysters cold water, allowing one-half 
cup water to each quart oysters. 'Carefully pick over 
oysters, taking each one separately in the fingers, to re¬ 
move any particles of shell which adhere to tough muscle. 

Clams, among bivalve mollusks, rank in value next to 
oysters. They are found just below the surface of sand 
and mud, above low-water mark, and are easily dug wit!: 
shovel or rake. Clams have hard or soft shells. Soft- 
shell clams are dear to the New Englander. From New 
York to Florida, are found hard-shelled clams (quahaugs). 
Small <juahaufjs are called Little Neck Clams and take the 
place of Blue Points at dinner, when Blue Points are out 
of season. 

Scallops are bivalve mollusks, the best being found in 
Long Island Sound and Narragansett Bay. The central 
muscle forms the edible portion, and is the only part sent 
to market. Scallops are in season from October first to 
April first. 


SHELLFISH. 


141 


II. Crustaceans. 

Lobsters belong to the highest order of Crustaceans, live 
exclusively in sea-water, generally near rocky coasts, and 
are caught in pots set on gravelly bottoms. The largest 
and best species are found in Atlantic waters from Maine 
to New Jersey, being most abundant on Maine and Massa¬ 
chusetts coasts. Lobsters have been found weighing from 
sixteen to twenty-live pounds, but such have been exter¬ 
minated from our coast. The average weight is two 
pounds, and the length from ten to fifteen inches. Lob¬ 
sters are largest and most abundant from June to Septem¬ 
ber, but are obtainable all the year. When taken from 
the water, shells are of mottled dark green color, except 
when found on sandy bottoms, when they are quite red. 
Lobsters are generally boiled, causing the shell to turn 
red. 

A lobster consists of body, tail, two large claws, and 
four pairs of small claws. On lower side of body, in front 
of large claws, are various small organs which surround 
the mouth, and a long and short pair of feelers. Under 
the tail are found several pairs of appendages. In the 
female lobster, also called hen lobster, is found, during 
the breeding season, the spawn, known as coral. Sex is 
determined by the pair of appendages in the tail which lie 
nearest the body; in the female they are soft and pliable, 
in the male hard and stiff. At one time small lobsters 
were taken in such quantities that it was feared, if the 
practice was long Continued, they would be exterminated. 
To protect the continuance of lobster fisheries, a law has 
been passed in many states prohibiting their sale unless 
at least ten inches long. 

Lobsters shed their shells at irregular intervals, when 
old ones are outgrown. The new ones begin to form and 
take on distinctive characteristics before the old ones are 
discarded. New shells after twenty-four hours’ exposure 
to the water arc quite hard. 


142 Bcsrojsr cooking-school cook book. 


Lobsters, being coarse feeders (taking almost any ani¬ 
mal substance attainable), arc difficult of digestion, and 
with some create great gastric disturbance; notwithstand¬ 
ing, they are seldom found diseased. 

To Select a Lohster. Take in the hand, and if heavy in 
proportion to its size, the lobster is fresh. Straighten the 
tail, and if it springs into place the lobster was alive (as 
it should have been) when put into the pot for boiling. 
There is greater shrinkage in lobsters than in any other 


fish. 

To Open Lobsters. Take off large claws, small claws, 
and separate tail from body. Tail meat may sometimes 
be drawn out whole with a fork; more often it is neces¬ 
sary to cut the thin shell portion (using scissors or a can- 
opener) in under part of the tail, then the tail meat may 
always be removed whole. Separate tail meat through 
centre, and remove the small intestinal vein which runs 
its entire length; although generally darker than the 
meat, it is sometimes found of the same color. Hold 
body shell firmly in left hand, and with first two fingers 
and thumb of right hand draw out the body, leaving in 
shell the stomach (known as the lady), which is not 
edible, and also some of the green part, the liver. The 
liver may be removed by shaking the shell. The sides 
of the body are covered with the lungs; these are 
always discarded. Break body through the middle and 
separate body bones, picking out meat that lies between 
them, which is some of the sweetest and tenderest to be 
found. Separate large claws at joints. If shells arc thin, 
with a knife cut off a strip down the sharp edge, so that 
shell may be broken apart and meat removed whole. 
Where shell is thick, it must lie broken with a mallet 
or hammer. Small claws are used for garnishing. The 
shell of body, tail, and lower part of large claws, if not 
broken, may be washed, dried, and used for serving of 
lobster meat after it has been prepared. The portions 
of lobsters which are not edible are lungs, stomach (lady), 
and intestinal vein. 


SHELLFISH. 


143 


Crabs among Crustaceans are next in importance to 
lobsters, commercially speaking. They arc about two and 
one-half inches long by live inches wide, and are found 
along the Atlantic coast from Massachusetts to Florida, 
and in the Culf of Mexico. Crabs, like lobsters, change 
their shells. /$<>/'/-shell emits are those which have re¬ 
cently shed their old shells, and the new shells have not 
had time to harden; these are considered by many a great 
luxury. Ouster crabs (very small crabs found in shells 
with oysters), are a delicacy not often indulged in. Crabs 
are in season during the spring and summer. 

Shrimps are found largely in our Southern waters, the 
largest and best coming from Lake Pontchartrain. They 
are about two inches long, covered with a thin shell, and 
are boiled and sent to market with heads removed. Their 
grayish color is changed to pink by boiling. Shrimps are 
in season from May first to October first, and are generally 
for salads. Canned shrimps are much used and 


favorably known. 

Reptiles. Frogs and terrapin belong to a lower order 
of animals than fish, — reptiles. They are both table deli¬ 
cacies, and are eaten by the few. 

Only the hind legs of frogs are eaten, and have much 
the same flavor as chicken. 

Terrapin, although sold in our large cities, specially be¬ 
long to Philadelphia, Baltimore, and Washington, where 
they are cooked and served at their best. They are 
shipped from the South, packed in seaweed, and may be 
kept for some time in a dark place. Terrapin are found 
in both fresh and salt water. The Diamond Back, salt 
water terrapin, coming from Chesapeake Bay, are con¬ 
sidered the best, and command a very high price. Ter¬ 
rapin closely resembling Diamond Back, coining from 
Texas and Florida, are principally sold in our markets. 
Terrapin are in season from November to April, but are 
best in January, February, and March. They should 
always be cooked alive. 


144 BOSTON COOKING-SCHOOL COOK BOOK. 


TO PREPARE FISH FOR COOKING. 


To Clean a Fish. Fish are cleaned and dressed at mar¬ 
ket as ordered, but need additional cleaning before cook- 
ins:. Remove scales which have not been taken off. This 
is done by drawing a knife over fish, beginning at tail 
and working towards head, occasionally wiping knife and 
scales from fish. Incline knife slightly towards yon to 
prevent scales from Hying. The largest number of scales 
will be found on the Hank. Wipe thoroughly inside and 
out with cloth wrung out of cold water, removing any 
clotted blood which may bo found adhering to backbone. 

Head and tail mav ormav not be removed, according to 
size of fish and manner of cooking. Small fish are generally 
served with head and tail left on. 

To Skin a Fish. With sharp knife remove fins along 
the back and cut off a narrow strip of skin the entire 
length of back. Loosen skin on one side from bony part 
of gills, and being once started, if fish is fresh, it may bo 
readily drawn off; if llesh is soft do not work too quickly, 
as it will be badly torn. By allowing knife to closely fol¬ 
low skin this may be avoided. After removing skin from 
one side, turn fish and skin the other side. 

To Bone a Fish. Clean and skin before 1 boning. Begin- 
ning at the tail, run a sharp knife under flesh close to 
backbone, and with knife follow bone (making as clean a 
cut as possible) its entire length, thus accomplishing the 
removal of one-half the flesh; turn and remove flesh 
from other side. Pick out with fingers any small bones 
that may remain. Cod, haddock, halibut, and whitelish 
are easily and frequently boned; flounders and smelts, 
occasionally. 

To Fillet Fish. Clean, skin, and bone. A | )icce of lish 
large or small, freed from skin and bones, is known as a 
fillet. Halibut, cut in three-fourths inch slices, is more 
often cut in fillets than any kind of fish, and fillets are 
frequently rolled. "When flounder is cut in fillets it is 


WAYS OF COOKING FISH. 


145 


served under the name of fillet of sole. 
English waters is much esteemed, and 
nearest approach to it. 


Sole found in 
flounder is our 



To fillet a slice of fish, and to roll and skewer a fillet. 


WAYS OF COOKING FISH. 

To Cook Fish in Boiling Water. Small cod, haddock, 
or cusk are cooked whole in enough boiling water to cover, 
to which is added salt and lemon juice or vinegar. Salt 
gives flavor; lemon juice or vinegar keeps the flesh white. 
A long fish-kettle containing a rack oil which to place fish 
is useful but rather expensive. In place of fish-kettle, if 
the fish is not too large to be coiled in it, a lrying-basket 
may be used placed in any kettle. 

Large fish are cut in thick pieces for boiling, containing 
the number of pounds required. Examples; Salmon and 
halibut. 

Pieces cut from large fish for boiling should be cleaned 
and tied in a piece of cheese cloth to prevent scum being 
deposited on the fish. If skin is not removed before serv- 

10 










146 BOSTON COOKING-SCHOOL COOK BOOK. 


ing, scald the dark skin and scrape to remove coloring: 
this may be easily accomplished by holding lish on two 
forks, and lowering into boiling wafer the part covered 
with black skin; then remove and scrape. Time required 
for boiling lish depends on extent of surface exposed to 
water. Consult Time Table for Boiling, which will serve 
as a guide. The lish is cooked when flesh leaves the bone, 
no matter how long the time. 

To Broil Fish. Cod, haddock, bluefish, and mackerel 
are split down the back and broiled whole, removing head 
and tailor not, as desired. Salmon, chicken halibut, and 
swordfish are cut in inch slices for broiling. Smelts and 
other small fish arc broiled whole, without splitting. Clean 
and wipe fish as dry as possible, sprinkle with salt and 
pepper, and place in well greased wire broiler. Slices of 
lish should be turned often -while broiling; whole fish 
should be first broiled on flesh side, then turned and 
broiled on skin side just long enough to make skin brown 
and crisp. 

To remove from broiler, loosen fish on one side, turn 
and loosen on other side; otherwise flesh will cling to 
broiler. Slip from broiler to hot platter, or place platter 
over fish and invert platter and broiler together. 

To Bake Fish. Clean, and bake on a greased fish-sheet 
placed in a dripping-pan. If a fish-sheet is not at hand, 
place strips of cotton cloth under lish, by which it maybe 
lifted from pan. 

To Fry Fish. Clean fish and wipe as dry ns possible. 
Sprinkle with salt, dip in Hour or crumbs, egg, and crumbs, 
and fry in deep fat. 

To Saute Fish. Prepare as for frying, and cook in fry¬ 
ing-pan with small amount of fat; or, if preferred, dip in 
granulated corn meal. Cod steak and smelts are often 
cooked in this way. 


COMPOSITION OF VARIOUS FISH, 


147 


TABLE SHOWING COMPOSITION OF THE 
VARIOUS FISH USED FOR FOOD. 


Articles. 

Bass, black 
Bluefish 

Butterfish . . . 

Cod, iresli . . . 

Cod, salt, boneless 
Cusk .... 
Eels .... 
Flounder . 
Haddock . 
Halibut, sections 
Herr i ne; 

Mackerel . 
Mackerel, Spanish 
Perch, white . 
Pickerel . . . 

Pompano . 

Red Snapper . 
Salmon . . . 

Shad .... 

Shad, roe . 

Sheepshead 
Smelts .... 
Trout .... 
Turbot .... 
Wliitefish . 

Lobsters . . . 

Clams, out of shell 
Oysters, solid 
Crabs, soft shell . 


Refuse. 

Proteid. 

Fat. 

54.8 

0.3 

.8 

55.7 

8.3 

• ») 

42.8 

10.2 

6.3 

52.5 

8. 

.2 


22.2 

.3 

40.8 

10.1 

.1 

20.2 

14.0 

7.2 

61.5 

5.6 

O 

• O 

51. 

8.2 

O 

17.7 

15.1 

4.4 

42.6 

10.0 

3.0 

44.0 

10. 

4.3 

34.0 

13.7 

6.2 

62.5 

7.2 

1.5 

47.1 

0.8 

o 

• •—» 

45.5 

10.2 

4.3 

46.1 

10.6 

.6 

30.2 

12.4 

8.1 

50.1 

0.2 

4,8 

Carbo¬ 



hydrates. 



*2.6 

20.0 

3.8 

Refuse. 



66. 

6.4 

.2 

41.0 

10. 

1 . 

48.1 

0.8 

1.1 

47.7 

6.8 

7.5 

53.5 

10.3 

*> 

o* 

61.7 

5.0 

.7 


10.6 

1.1 


6.1 

1.4 


15.8 

1.5 


Mineral , 

matter. Watei. 

.5 

34.6 

.5 

35. 

.6 

40.1 

.6 

38.7 

28.1 

54.4 

.5 

40. 

.8 

57.2 

.5 

32.1 

.6 

40. 

.0 

61.0 

.0 

41.7 

.7 

40.4 

1. 

44.5 

.4 

28.4 

.7 

42.2 

.5 

30.5 

.7 

42. 

.0 

30.4 

.7 

35.2 

1.5 

71.2 

.5 

26.0 

1. 

46.1 

.6 

40.4 

.7 

o n o 
01.0 

.7 

32.5 

Carbo¬ 

hydrates. 


.S ” .2 

30.7 

2.3 5.2 

80.8 

.0 3.3 

88.3 

2. .7 

80. 


W. 0. Atwater , Ph.D. 




148 BOSTON COOKING-SCHOOL COOK BOOK, 


Boiled Haddock. 

Clean and boil as directed in Ways of Cooking Fish. 
Remove to a hot platter, garnish with slices of hard 
boiled eggs and parsley, and serve with Egg Sauce. A 
thick piece of halibut may be boiled and served in the 
same way. 

Boiled Salmon. 


Clean and boil as directed in Ways of Cooking Fish. 
Place on a hot platter, remove skin, and garnish with 
slices of lemon and parsley. Serve with Egg Sauce 1. 
or 11., or Ilollandaise Sauce. 


Broiled Scrod. 

A young cod, split down the hack, and backbone re¬ 
moved, except a small portion near the tall, is called a 
scrod. Scrod are always broiled, spread with butter, and 
sprinkled with salt and pepper. Haddock is also so 
dressed. 

Broiled Chicken Halibut. 

Clean and broil as directed in Ways of Cooking Fish, 
Spread with butter, and sprinkle with salt and pepper. 


Broiled Swordfish. 

Clean and broil fish, spread with butter, sprinkle with 
salt and pepper, and serve with Cucumber or Horseradish 
Sauce. 


Broiled Shad Roe. 

Wipe, sprinkle with salt and pepper, put on greased 
wire broiler, and broil five minutes on each side. Serve 
with Maitre <1 Hotel Rutter. Mackerel roe are delicious 
cooked in this way. 


Baked Haddock with Stuffing. 

Clean a four-pound haddock, sprinkle with salt inside 
and out, stuff and sew. C ut live diagonal gashes on each 


BAKED STUBBED BISII. 




Baked Stulled Bisli. 


side, of backbone and insert narrow strips of fat salt pork, 
having' gashes on one side come between gashes on other 
side. Shape with skewers in form of letter S, and fasten 
skewers with small twine. Place on greased lish-sheet in 
a dripping-pan, sprinkle with salt and pepper, brush over 
with melted butter, dredge with flour, and place around 
fish small pieces of fat salt pork. Bake one hour in hot 
oven, basting as soon as fat is tried out, and continue 
basting every ten minutes. Serve with Drawn Butter, 
or Hollandaise Sauce. 


Fish Stuffing I. 

cup cracker crumbs. teaspoon salt. 

J d cup stale bread crumbs. hi teaspoon pepper. 

l 4 cup melted butter. Few drops onion juice. 

1 { cup hot water. 

Mix ingredients in order given. 


Fish Stuffing II. 


1 cup cracker crumbs, 
hi cll P melted butter, 
hf teaspoon salt, 
hi teaspoon pepper. 


Few drops onion juice. 

1 aisle},'j j teaspoon eac h 

22,J 


Mix ingredients in order given. This makes a dry, 
ern mbl y s tu ffi n g. 










150 BOSTON COOKING-SCHOOL COOK BOOK. 


Baked Bluefish. 

Clean a four-pound bluefish, stuff, sew, and bake as 
Baked Halibut with Stuffing, omitting to cut gashes on 
sides, as the fish is rich enough without addition of pork. 
Baste often with one-third cup butter melted in two-thirds 
cup boiling water. Serve with Shrimp Sauce. 

Bluefish k ITtalienne. 

Clean a four-pound bluefish, sprinkle with salt and 
pepper, and put side down on buttered tish-sheet in a 
dripping-pan. Add three tablespoons white wine, three 
tablespoons mushroom liquor, one-half onion finely 
chopped, eight mushrooms finely chopped, and enough 
water to allow sufficient liquor in pan for basting. Bake 
forty-five minutes in hot oven, basting five times. Serve 
with Sauce a ritalienne. 


Baked Cod with Oyster Stuffing. 

Clean a four-pound cod, sprinkle with salt and pepper, 
brush over with lemon juice, stuff, and sew. Gash, 
skewer, and bake as Baked Halibut with Stuffing. Serve 
with Oyster Sauce. 


Oyster 

1 cup cracker crumbs. 

G cup melted butter. 

G teaspoon salt, 
teaspoon pepper. 


Stuffing. 

1G teaspoons lemon juice. 

G tablespoon finely chopped 
parsley. 

1 cup oysters. 


Add seasonings and butter to cracker crumbs. Clean 
oysters, and remove tough muscles; add soft parts to 
mixture, with 2 tablespoons oyster liquor to moisten. 


Baked Haddock with Oyster Stuffing. 

Remove skin, head, and tail from a four-pound had¬ 
dock. Bone, leaving in large bones near head, to keep 
fillets in shape of the original fish. Sprinkle with salt, 
and brush over with lemon juice. Lay one fillet on 


BAKEl> ELSH. 


151 


greased fish-sheet in a dripping-pan, cover tliiekly with 
oysters, cleaned, and dipped in buttered cracker eninibs, 
seasoned with salt and pepper. Cover oysters with other 
fillet, brush with egg slightly beaten, cover with buttered 
crumbs, and bake lilty minutes in a moderate oven. 
Serve, with Ilollandaise Sauce I. Allow one pint oysters 
and one cup cracker crumbs. 


Baked Halibut with Tomato Sauce. 


2 lbs. halibut-. 

tablespoon sugar. 

2 cups tomatoes. 

3 tablespoons butter. 

1 cup water. 

3 tablespoons flour. 

1 slice onion. 

Ax teaspoon salt. 

3 cloves. 

3s teaspoon pepper. 


Cook twenty minutes tomatoes, water, onion, cloves, and 
sugar. Melt butter, add Hour, and stir into hot mixture. 
Add salt and pepper, cook ten minutes, and strain. Clean 
fish, put in baking-pan, pour around half the sauce, and 
bake thirty-live minutes, basting often. Remove to hot 
platter, pour around remaining sauce, and garnish with 
parsley. 

Baked Halibut with Lobster Sauce. 

Clean a piece of halibut weighing three pounds. Cut 
gashes in top, and insert a narrow strip of fat salt pork 
in each gash. Place in dripping-pan on fish-sheet, sprinkle 
with salt and pepper, and dredge with Hour. Cover bot¬ 
tom of pan with water, add sprig of parsley, slice of 
onion, two slices carrot, cut in pieces, and bit of bay leaf. 
Hake one hour, basting with one-fourth cup butter, and 
the liquor in pan. Serve with Lobster Sauce. 

Baked Mackerel. 

Split fish, clean, and remove head and tail. Put in 
buttered dripping-pan, sprinkle with salt and pepper, and 
dot over with butter (allowing one tablespoon to a medium- 
sized fish), and pour over two-thirds cup milk. Bake 
twenty-five minutes in hot oven. 


152 BOSTON COOKING-SCHOOL. COOK KOOK. 


Planked Shad or Whitefish. 


Clean and split a three-pound shad. Put skin side 
down on an oak plank one inch thick, and a little longer 
and wider than the lish, sprinkle with salt and pepper, 
and brush over with melted butter. Bake twenty-live 
minutes in hot oven. Remove from oven, spread with 
butter, and garnish with parsley and lemon. The lish 
should be sent to the table on plank. Blanked Shad is 
well cooked in a gas range having the flame over the lish. 

The Blanked Whitefish of the Great Lakes has gained 
much favor. 

Baked Stuffed Smelts. 


Clean and wipe as dry as possible twelve selected smelts. 
Stuff, sprinkle with salt and pepper, and brush over with 
lemon juice. Place in buttered shallow plate, cover with 
buttered paper, and bake five minutes in hot oven, lie- 
move from oven, sprinkle with buttered crumbs, and bake 
until crumbs are brown. Serve with Sauce Bearnaise. 

Stuffing. Cook one tablespoon finely chopped onion 
with one tablespoon' butter three minutes. Add one- 
fourth cup finely chopped mushrooms, one-fourth cup soft 
part of oysters (parboiled, drained, and chopped), one- 
half teaspoon chopped parsley, three tablespoons Thick 
White Sauce, and one-half cup Pish Force-meat. 


Baked Shad Hoe with Tomato Sauce. 

Cook shad roe fifteen minutes in boiling salted water 
to cover, with one-half tablespoon vinegar; drain, cover 
with cold water, and let stand five minutes. Remove from 
cold water, and place on buttered pan with three-fourths 
cup Tomato Sauce I. or IT. Bake twenty minutes in hot 
oven, basting every five minutes. Remove to a platter, 
and pour around three-fourths cup Tomato Sauce. 


Baked Fillets of Bass or Halibut. 

Cut bass or halibut into small fillets, sprinkle with salt 
and pepper, put into a shallow pan, cover with buttered 


FILLETS OF HALIBUT. 


153 


paper, and bake twelve minutes in liot oven. Arrange on 
a rice border, garnish with parsley, and serve with IIol- 
landaise Sauce II. 

Fillets of Halibut with Brown Sauce. 

Cut a slice of halibut weighing one and one-half pounds 
in eight short fillets, sprinkle with salt and pepper, put in 
greased pan, and bake live minutes; drain off water, pour 
over one and one-half cups Brown Sauce I., cover with 
one-half cup buttered cracker crumbs, and bake until 
crumbs are brown. 



Halibut a la Poulette. 

Halibut A la Foulette. 

A slice of halibut, weighing teaspoon pepper. 

1}'2 lhs. 2 teaspoons lemon juice. 

% cup melted butter. Few drops onion juice. 

teaspoon salt. 

Clean fish and cut in eight fillets. Add seasonings to 
melted butter, and put dish containing butter in saucepan 
of hot water to keep butter melted. Take up each fillet 
separately with a fork, dip in butter, roll, and fasten with 
a small wooden skewer. Put in shallow pan, dredge with 
flour, and bake twelve minutes in hot oven. Remove 












154 


BOSTON COOiaNO-SOHOOL (X)OIC BOOK. 


skewers, arrange on platter for serving, pour around one 
and one-half cups Bechamel Sauce, and garnish with yolks 
of two hard boiled eggs rubbed through a strainer, whites 
of hard boiled eggs cut in strips, lemon cut fan-shaped, 
and parsley. 


Halibut a la Rarebit. 

Sprinkle two small slices halibut with salt and pepper, 
brush over with melted butter, place in dripping-pan on 
greased fish-sheet, and bake twelve minutes. Remove to 
hot platter for serving, and pour over it a Welsh Rarebit. 


Sandwiches of Chicken Halibut. 

Cut chicken halibut in thin fillets. Put together in 
pairs, with Fish or Chicken Force-meat between, first 
dipping fillets in melted butter seasoned with salt and 
pepper and brushing over with lemon juice. Place in shal¬ 
low pan with one-fourtli cup white wine. Bake twenty 
minutes in hot oven. Arrange on hot platter for serving, 
sprinkle with finely chopped parsley, garnish with Tomato 
Jelly, and serve with Ilollandaise Sauce. 


Fried Cod Steaks. 

Clean steaks, sprinkle with salt and pepper, and dip in 
granulated corn meal. Try out slices of fat salt pork in 
frying-pan, remove scraps, and saute steaks in fat. 

Fried Smelts. 

Clean smelts, leaving on heads and tails. Sprinkle with 
salt and pepper, dip in flour, egg, and crumbs, and fry 
three to four minutes in deep fat. As soon as smelts are 
put into fat, remove fat to back of range so that they may 
not become too brown before cooked through. Arrange 
on hot platter, garnish with parsley, lemon, and fried 
gelatine. Serve with Sauce Tartare. 


Fill ED ELS Li. 


155 



Various ways of skewering smelts. 


Smelts are fried without being skewered, but often are 
skewered in variety of shapes. 

To fry gelatine. Take up a handful and drop in hot, 
deep fat; it will immediately swell and become white; it 
should at once be removed with a skimmer, then drained. 

Phosphated or granulated gelatine cannot be used for 
frying. 


Fried Fillets of Halibut or Flounder. 

Clean fish and cut in long or short fillets. If cut in long 
fillets, roll and fasten with skewers. Sprinkle fillets with 
salt and pepper, dip in crumbs, egg, and crumbs, fry in 
deep fat, and drain. Serve with Sauce Tartare. 


Fried Eels. 

Clean eels, cut in two-inch pieces, and parboil eight 
minutes. Sprinkle with salt and pepper, dip in corn 
meal, and saute in pork fat. 

Fried Stuffed Smelts. 

Smelts are stuffed as for Baked Stuffed Smelts, dipped 
in crumbs, egg, and crumbs, fried in deep fat, and served 
with Sauce Tartare. 







156 BOSTON COOKING-SCHOOL COOK BOOK. 


Fried Shad Roe. 

Parboil and cook shad roe as for Baked Shad Roe. Cut 
in pieces, sprinkle with salt and pepper, and brush over 
with lemon juice. Dip in crumbs, egg, and crumbs, fry 
in deep fat, and drain. 

Soft-shell Crabs. Serve with Sauce Tartare. 

Clean crabs, sprinkle with sfflt and pepper, dip in 
crumbs, egg, and crumbs, fry in deep fat, and drain. Be* 
ing light they will rise to top of fat, and should be turned 
while frying. Soft-shell crabs are usually fried. 

To Clean a Crab. Lift and fold back the tapering 
points which are found on each side of the back shell, and 
remove spongy substance that lies under them. Turn 
crab on its back, and with a pointed knife remove tin) 
small piece at lower part of shell, which terminates in s 
point; this is called the apron. 

i. 

Frogs’ Hind Legs. 

Trim and clean. Sprinkle with salt and pepper, dip in 
crumbs, egg, and crumbs again, then fry three minutes in 
deep fat, and drain. If used as an entree, serve witl) 
Sauce Tartare. 

Terrapin. 

To prepare terrapin for cooking, plunge into boiling 
water and boil five minutes. Lift out of water with skim¬ 
mer, and remove skin from feet and tail by rubbing with a 
towel. Draw out head with a skewer and rub off skin. 

To Cook Terrapin. Put in a kettle, cover with boiling 
salted water, add two slices each of carrot and onion, and 
a stalk of celery. Cook until meat is tender, which may 
be determined by pressing feet-meat between thumb and 
finger. The time required will be from thirty-five to forty 
minutes. Remove from water, cool, draw out nails from 
feet, cut under shell close to upper shell and remove- 


TKULIAPIN. 


157 


Empty upper shell find carefully remove and discard gall¬ 
bladder, sand-bags, and thick, heavy part of intestines. 
Any of the gall-bladder would give bitter flavor to the 
dish. The liver, small intestines, and eggs are used with 
the meat. 


Washington Terrapin. 

1 terrapin. cup chopped mushrooms. 

1 ry tablespoons butter. Salt. 

tablespoons flour. Few grains cayenne. 

1 cnp cream. 2 eggs. 

2 tablespoons Sherry wine. 

Melt the butter, add flour, and pour on slowly the cream. 
Add terrapin meat with bones cut in pieces, entrails cut 
smaller, liver separated in pieces, eggs of terrapin, and 
mushrooms. Season with salt and cayenne, dust before 
serving, add eggs slightly beaten and two tablespoons 
Sherry wine. 


Terrapin & la Baltimore. 

1 terrapin. Cayenne. 

^4 cup Chicken Stock. IJd tablespoons butter. 

\}4 tablespoons wine. Salt and pepper. 

Yolks 2 eggs. 

To stock and wine add terrapin meat, with bones cut in 
pieces and entrails cut in smaller pieces; then cook slowly 
until liquor is reduced one-half. Add liver separated in 
pieces, eggs, butter, salt, pepper, and cayenne. 

Terrapin a la Maryland. 

Add to Terrapin a la Baltimore one tablespoon each 
butter and flour creamed together, one-half cup cream, 
yolks two eggs slightly beaten, and one teaspoon lemon 
juice; then add, just before serving, one tablespoon 
Sherry wine. Pour in a deep dish and garnish with toast 
or puff paste points. 


158 BOSTON COOKING-SCHOOL COOK BOOK. 


WAYS OF USING REMNANTS OF COOKED FISH. 

Fish k la Creme. 

1 % cups cold flaked fisli (cod, % slice onion, 
haddock, halibut, or cusk). Salt and pepper. 

1 cup White Sauce I. % cup buttered cracker 

Bit of bay leaf. crumbs. 

Sprig of parsley. 

Scald milk, for the making of White Sauce, with bay 
leaf, parsley, and onion. Cover the bottom of small but¬ 
tered platter with one-half of the fish, sprinkle with salt 
and pepper, and pour over one-half the sauce; repeat. 
Cover with crumbs, and bake in hot oven until crumbs 
are brown. Fish a la Creme, baked in scallop shells, 
makes an attractive luncheon dish, or may be served for 
a fish course at dinner. 


Turban of Fish. 


2}£ cups cold flaked fish (cod, 

haddock, halibut, or cusk). 
cups milk. 

1 slice onion. 

Blade of mace. 

Sprig of parsley. 


kf cup butter. 

% cup flour. 

teaspoon salt. 

% teaspoon pepper. 
Lemon juice. 

Yolks 2 eggs. 


cup buttered cracker crumbs. 


Scald milk with onion, mace, and parsley; remove sea¬ 
sonings. Melt butter, add flour, salt, pepper, and grad¬ 
ually the milk; then add eggs, slightly beaten. Put a layer 
of fish on buttered dish, sprinkle with salt and pepper, 
and add a few drops of lemon juice. Cover with sauce, 
continuing until fish and sauce are used, shaping in pyra¬ 
mid form. Cover with crumbs, and bake in hot oven 
until crumbs are brown. 


Fish Hash. 

Take equal parts of cold flaked fish and cold boiled 
potatoes finely chopped. Season with salt and pepper. 


WAYS OF COOKING SALT FISH. 


159 

Try out fat salt pork, remove scraps, leaving enough fat 
in pan to moisten fish and potatoes. Put in fish and 
potatoes, stir until heated, then cook until well browned 
underneath; fold and turn like an omelet. 

| 

Fish Croquettes. 

To two cups cold flaked halibut or salmon add one 
cup Thick White Sauce. Season with salt and pepper, 
and spread on a plate to cool. Shape, roll in crumbs, 
egg, and crumbs, and fry in deep fat; drain, arrange on 
hot dish for serving, and garnish with parsley. If salmon 
is used, add lemon juice and finely chopped parsley. 

Scalloped Cod. 

Line a buttered baking-dish with cold flaked cod, 
sprinkle with salt and pepper, cover with a layer of oys¬ 
ters (first dipped in melted butter, seasoned with onion 
juice, lemon juice, and a few grains of cayenne, and then 
in cracker crumbs), add two tablespoons oyster liquor; 
repeat, and cover with buttered cracker crumbs. Bake 
twenty minutes in hot oven. Serve with Egg or Hollan- 
daise Sauce 1. 

Salmon Box. 

Line a bread pan, slightly buttered, with warm steamed 
rice. Fill the centre with cold boiled salmon, flaked, and 
seasoned with salt, pepper, and a slight grating of nut¬ 
meg. Cover with rice, and steam one hour. Turn on a 
hot platter for serving, and pour around Egg Sauce II. 

■ T 

WAYS OF COOKING SALT FISH. 

Creamed Salt Codfish. 

Pick salt codfish in pieces, and soak in lukewarm 
water, the time depending upon hardness and saltness 
of the fish. Drain, and add one cup Thin White Sauce. 
Add one beaten egg just before sending to table. Gar- 


1(30 BOSTON COO KINO-SCHOOL COOK BOOK. 


nisli with slices of hard boiled eggs. Creamed Codfish is 
better made with cream slightly thickened in place of 
Thin White Sauce. 

Fisli Balls. 


1 cup salt codfish. 1 egg. 

2 heaping cups potatoes. Jd tablespoon butter. 

teaspoon pepper. 


Wash fish in cold water, and pick in very small pieces, 
or cut, using scissors. W ash, pa,re, and soak potatoes. 


cutting in pieces of uniform size before measuring. Cook 
fish and potatoes in boiling water to cover until potatoes 
are soft. Drain through strainer, return to kettle in 
which they were cooked, mash thoroughly (being sure 
there are no lumps left in potato), add butter, egg well 
beaten, and pepper. Beat with a fork two minutes. Add 
salt if necessary. Take up by spoonfuls, put in frying- 
basket, and fry one minute in deep fat, allowing six fish 
balls for each frying; drain on brown paper. Reheat 
the fat after each frying. 


Salted Codfish Hash. 

Prepare as for Fish Balls, omitting egg. Try out fat 
salt pork, remove scraps, leaving enough fat in pan to 
moisten fish and potatoes. Put in fish and potatoes, stir 
until heated, then cook until well browned underneath; 
fold, and turn like an omelet. 


Toasted Salt Fish. 

Pick salt codfish in long thin strips. If very salt, it 
may need to be freshened by standing for a short time in 
lukewarm water. Place on a greased wire broiler, and 
broil until brown on one side; turn, and brown the other. 
Remove to platter, and spread with butter. 


Baked Finnan Haddie. 

Put fish in dripping-pan, surround with milk and 
water in ecpial proportions, place on back of range where 


WAYS OF COO KIN (1 SHELLFISH. 


161 

it will heat slowly. Let stand twenty-five minutes; 
pout* off liquid, spread with butter, und bake twenty-live 
minutes. 

Broiled Finnan Haddie, 

Broil in a, "Teased broiler until brown on both sides. 
Remove to a pan, and cover with hot water; let stand 
ten minutes, drain, and place on a platter. Spread with 
butter, and sprinkle with pepper. 

WAYS OF COOKING SHELLFISH. 

Oysters on the Half Shell. 

Serve oysters on deep halves of the shells, allowing six 
to'each person. Arrange on plates ol‘ crushed ice, with 
one-fourth of a lemon in the centre of each plate* 

t ' 

Raw Oysters. 

Raw oysters are served on oyster plates, or in a block 
of ice. Place block of ice on a folded napkin on platter, 
and garnish the base with parsley and quarters of lemon, 
or ferns and lemon. 

To Block Ice for Oysters. Use a rectangular piece of 
clear ice, and with hot flatirons melt a cavity large enough 
to hold the oysters. Pour water from cavity as rapidly 
as it forms. 

Oyster Cocktail. 

Allow eight small raw oysters for each person, and 
season with one tablespoon vinegar, one-half tablespoon 
tomato catsup, one teaspoon shallot, finely chopped, 
three drops Tobasco sauce, and salt. Serve in cocktail 
glass and sprinkle with finely chopped parsley; or in 
one-half of a grape fruit, from which the tough portion 
has been removed, and sprinkle with finely chopped 
celery. 

Panned Oysters. 

Clean one pint large oysters. Place in dripping-pan 
small oblong pieces of toast, put an oyster on each piece, 

11 


1G2 llOfcJTON (JOG KING-SCHOOL COOK hook. 


sprinkle with salt ami pepper, ami bake until oysters are 
plump. Serve with Lemon I hitter. 

Lemon Butter. Cream three tablespoons butter, arid 
one-half teaspoon salt, one tablespoon lemon juice, and a 
few grains of cayenne. 


Fancy Roast. 

Clean one pint oysters and drain from their liquor. Put 
in a stewpaii and cook until oysters are plump and edges 
begin to curl. Shake pan to prevent oysters from adher¬ 
ing to pan, or stir with a fork. Season with salt, pepper, 
and two tablespoons butter, and pour over four small 
slices of toast. Garnish with toast points and parsley. 


Oyster Fricassee. 


1 pint oysters. 

Milk or. cream. 

2 tablespoons butter. 
2 tablespoons flour. 


I 4 teaspoon salt. 

Few grains cayenne. 

1 teaspoon finely chopped 
parsley. 


Clean oysters, heat oyster liquor to boiling point and 
strain through double thickness of cheese cloth; add 
oysters to liquor and cook until plump. Remove oysters 
with skimmer and add enough cream to liquor to make 
a cupful. Melt butter, add Hour, and pour on gradually 
hot liquid ; add salt, cayenne, parsley, oysters, and egg 
slightly beaten. 


Creamed Oysters. 

1 pint oysters. 1 G cups White Sauce 11 . 

ig teaspoon celery salt. 

Clean, and cook oysters until plump and edges begin to 

curl; drain, and add to White Sauce seasoned with celery 

%■ 

salt. Serve on toast, in timbale cases, patty shells, or 
vol-au-vents. One-fourth cup sliced mushrooms are often 
added to Creamed Oysters. 


WAVS 0|i' COOK I NO SITELKFLSII. 


lUo 


Oysters in Brown Sauce. 


1 pint oysters. 
> butter. 

• Hour. 


h 

i 


4 '“"I 1 
1 cup oyster liquor. 


}u cup milk, 
bj teaspoon salt. 

1 teaspoon Anchovy essence. 
} jj teaspoon pepper. 


Parboil and drain oysters, reserve liquor, beat, strain, 
and set aside for sauce. Brown butter, add (tour, and stir 
until well browned; then add oyster liquor, milk, season¬ 
ings, and oysters. For filling patty cases or vol-au-vents. 


Broiled Oysters. 

1 pint selected oysters. cup melted butter, 

cup seasoned cracker crumbs. 

Clean oysters and dry between towels. Lift with plated 
fork by the toils'll muscle and dip in butter, then in cracker 
crumbs which have been seasoned with salt and pepper. 
Place in a buttered wire broiler and broil over a clear lire 
until juices flow, turning while broiling. Serve with or 
without Maitre d*Hotel Butter. 


Oyster Toast. 

Serve Broiled Oysters on small pieces of Milk Toast. 
Sprinkle with finely chopped celery. 

Oysters aud Macaroni. 

1 pint oysters. Salt and pepper. 

*?4 cup macaroni broken in Flour. 

1 inch pieces. cup buttered crumbs. 

}■£ cup butter. 

Cook macaroni in boiling salted water until soft; drain, 
and rinse with cold water. Put a layer in bottom of a 
buttered pudding-dish, cover with oysters, sprinkle with 
salt and pepper, dredge with flour, and dot over with one- 
half of the butter; repeat, and cover with buttered crumbs. 
Bake twenty minutes in hot oven. 

Scalloped Oysters. 

1 pint oysters. 1 cup cracker crumbs. 

4 tablespoons oyster liquor. cup melted butter. 

2 tablespoons milk or cream. Salt. 

}.j cup stale bread crumbs. Pepper. 

Mix bread and cracker crumbs, and stir in butter. Put 
a thin layer in bottom of a buttered shallow baking-dish, 


U>4 


BOSTON COOKlNG-SCHoOL COOK BOOK. 


cover with oysters, and sprinkle with salt and pepper ; add 

one-half each of oyster liquor and cream. Repeat, and 

cover top with remaining crumbs. Hake thirty minutes in 

hot oven. Never allow more than two layers of oysters 

*• 

for Sea,Hoped Oysters; if three layers are used, the. middle 
layer will be underdone, while others are properly cooked. 
A sprinkling of mace or grated nutmeg to each layer is 
considered by many an improvement. Sherry wine may 
be used in place of cream. 

Sauted Oysters. 

Clean one pint oysters, sprinkle on both sides with salt 
and pepper. Take up by the tough muscle with plated 
fork and dip in cracker crumbs. Put two tablespoons 
butter in hot frying-pan, add oysters, brown on one side, 
then turn and brown on the other. 

Fried Oysters. 

Clean, and dry between towels, selected oysters. Sea¬ 
son with salt and pepper, dip in flour, egg, and cracker 
or stale bread crumbs, and fry in deep fat. Drain on 
brown paper and serve on a folded napkin, (larnish with 
parsley and serve with or without Sauce Tyrolienne. 

Fried Oysters in Batter. 

Clean, and dry between towels, selected oysters. Dip 
in batter, fry in deep fat, drain, and serve on a folded 
napkin; garnish with lemon and parsley. Oysters may 
be parboiled, drained, and then dried. 

Batter. 

2 eggs. bj teaspoon pepper. 

1 teaspoon salt. 1 cup bread flour. 

, 3 4 cup milk. 

Peat eggs until light, add salt and pepper. Add milk 
slowly to flour, stir until smooth and well mixed. Combine 
mixtures. 

Little Neck Clams. 

Little Neck Clams are served raw on the half shell, in 
same manner as raw oysters. 


WAYS OF COOKING SHELLFISH. 


165 


Steamed Clams. 

Clams for steaming should be bought in the shell and 
always be alive. Wash clams thoroughly, scrubbing with 
a brush, changing the water several times. Put into a 
large kettle, allowing one-half cup hot water to four quarts 
clams; cover closely and steam until shells partially open, 
care being taken that they are not overdone. Serve with 
individual dishes of melted butter. Some prefer a few 
drops of lemon juice or vinegar added to the butter. If a 
small quantity of boiling water is put into the dishes, the 
melted butter will float on top and remain hot much longer. 

Roasted Clams. 

Roasted clams are served at Clam Bakes. Clams are 
washed in sea-water, placed on stones which have been 
previously heated by burning wood on them, ashes re¬ 
moved, and stones sprinkled with thin layer of seaweed. 
Clams are piled on stones, covered with seaweed, and a 
piece of canvas thrown over them to retain the steam. 

Fried Scallops. 

Clean one quart scallops, turn into a saucepan, and 
cook until they begin to shrivel; drain, and dry between 
towels. Season with salt and pepper, roll in fine crumbs, 
dip in egg, again in crumbs, and fry two minutes in deep 
fat; then drain on brown paper. 

Plain Lobster. 

Remove lobster meat from shell, arrange on platter, and 
garnish with small claws. If two lobsters are opened, 
stand tail shells (put together) in centre of platter, and 
arrange meat around them. 

Fried Lobster. 

Remove lobster meat from shell. Use tail meat, divided 
in fourths, and large pieces of claw meat. Sprinkle with 


1(36 


BOSTON COOKING-SCHOOL COOK BOOK. 


salt, pepper, and lemon juice; dip in crumbs, egg’, and 
again in crumbs; fry in deep fat, drain, and serve with 
Sauce Tar tare. 

Buttered Lobster. 

2 lb. lobster. Salt and pepper. 

3 tablespoons butter. Lemon juice. 

Remove lobster meat from shell and chop slightly. Melt 
butter, add lobster, and when heated, season and serve 
garnished with lobster claws. 



Scalloped Lobster. 


Scalloped Lobster. 

2 lb. lobster. % teaspoon salt. 

1 cups White Sauce II. Few grains cayenne. 

2 teaspoons lemon juice. 

Remove lobster meat from shell and cut in cubes. Heat 
in White Sauce and add seasonings. Refill lobster shells, 
cover with buttered crumbs, and bake until crumbs are 
brown. To prevent lobster shells from curling over lob¬ 
ster while baking, insert small wooden skewers of suflieient 
length to keep shell in its original shape. To assist in 
preserving color of shell, brush over with olive oil before 







WAYS OF COOKING SHELLFISH. 


16 ? 


putting into oven. Scalloped lobster may be baked in 
buttered scallop shells, or in a buttered baking-dish. 


Devilled Lobster. 

Scalloped lobster highly seasoned is served as Devilled 
Lobster. Use larger proportions of same seasonings, with 
the addition of mustard. 


Curried Lobster. 

Prepare as Scalloped Lobster, adding to flour one-half 
teaspoon curry powder when making White Sauce* 


Lobster Farci. 


1 cup chopped lobster meat. 
Yolks 2 hard boiled eggs. 

)n tablespoon chopped parsley. 
1 cup White Sauce I. 


Slight grating nutmeg. 
}-3 cup buttered crumbs. 
Salt. 

Pepper. 


To lobster meat add yolks of eggs rubbed to a paste, 
parsley, sauce, and seasonings to taste. Fill lobster shells, 
cover with buttered crumbs, and bake until crumbs are 
brown. 

Stuffed Lobster k 1st Bechamel. 


211). lobster. 

IJd cups milk. 

Bit of bay leaf. 

3 tablespoons butter. 
3 tablespoons flour. 
}■£ teaspoon salt. 


Few grains cayenne. 

Slight grating nutmeg. 

1 teaspoon chopped parsley. 
1 teaspoon lemon juice. 
Yolks 2 eggs. 

cup buttered crumbs. 


Remove lobster meat from shell and cut in dice. Scald 
milk with bay leaf, remove bay leaf and make a White 
Sauce of butter, flour, and milk; add salt, cayenne, nut¬ 
meg, parsley, yolks of eggs slightly beaten, and lemon 
juice. Add lobster dice, refill shells, cover with buttered 
crumbs, and bake until crumbs are brown. One-half 
chicken stock and one-half cream may he used for sauce 
if a richer dish is desired. 


168 


BOSTON OOOKING-SOJIOOL COOK BOOK. 


Broiled Live Lobster. 

Live lobsters may be dressed for broiling at market, or 
may be done at home. Clean lobster and place in a but¬ 
tered wire broiler. Broil eight minutes on iiesli side, turn 
and broil six minutes on shell side. Serve with melted 
butter. Lobsters taste nearly the same when placed in 
dripping-pan and baked fifteen minutes in hot oven, and 
are much easier cooked. 

To Split a Live Lobster. Cross large claws and hold 
lirmly with left hand. With sharp-pointed knife, held in 
right hand, begin at the mouth and make a deep incision, 
and, with a sharp cut, draw the knife quickly through 
body and entire length of tail. Open lobster, remove in¬ 
testinal vein, liver, and stomach, and crack claw shells 
with a mallet. 


Baked Live Lobster. Devilled Sauce. 

Prepare lobster same as for Broiled Live Lobster and 
place in a dripping-pan. Cook liver of lobster with one 
tablespoon butter, three minutes. Season highly with 
salt, cayenne, and Worcestershire sauce. Spread over 
lobster, and bake in a hot oven fifteen minutes. 

Lobster a l’Americaine. 

Split a live lobster and put in a large omelet pan, 
sprinkle with one-fourth onion finely chopped and a few 
grains of cayenne, and cook five minutes. Add one-half 
cup Tomato Sauce II. and cook three minutes ; then add 
two tablespoons sherry wine, cover, and cook in oven 
seven minutes. To the liver add one tablespoon wine, 
two tablespoons Tomato Sauce, and one-half tablespoon 
melted butter; heat in pan after lobster has been re¬ 
moved. As soon as sauce is heated, strain, and pour 
over lobster. 


BE EE. 


169 


CHAPTER XH. 

BEEF. 

A TEAT is the name applied to the flesh of all animals 
used for food. Beef is the meat of steer, ox, or 
cow, and is the most nutritions and largely consumed 
of all animal foods. Meat is chiefly composed of the ah 
buminoids (fibrin, albumen, gelatin), fat, mineral matter, 
and water. 

Fibrin is that substance in -blood which causes it to 
coagulate when shed. It consists of innumerable delicate 
fibrils which entangle the blood corpuscles, and form with 
them a mass called blood clot. Fibrin is insoluble in 
both cold and hot water. 

Albumen is a substance found in the blood and muscle. 
It is soluble in cold water, and is coagulated by hot water 
or heat. Jt begins to coagulate at 184° F. and becomes 
solid at 1G0° F. Here lies the necessity of cooking meat 
in hot water at a low temperature; of broiling meat at a 
high temperature, to quickly sear surface. 

Gelatin in its raw state is termed rolUuje.n. It is a 
transparent, tasteless substance, obtained by boiling with 
water, muscle, skin, cartilage, bone, tendon, ligament, or 
membrane of animals. By this process, collagen of con¬ 
nective tissues is dissolved and converted into gelatin. 
Gelatin is insoluble in cold water, soluble in hot water, 
but in boiling water is decomposed, and by much boiling 
will not solidify on cooling. When subjected to cold 
water it swells, and is called hydrated gelatin. Myosin 
is the albuminoid of muscle, collagen of tendons, ossein of 
bones, and chondrin of cartilage and gristle. 


170 BOSTON COOKING-SCIIOOL COOK BOOK. 


Gelatin, although highly nitrogenous, does not act in 
the system as other nitrogenous foods, as a large quantity 
passes out unchanged. In combination with albumen it 
has a food value. 

Fat is the white or yellowish oily solid substance form¬ 
ing the chief part of the adipose tissue. Fat is found in 
thick layers directly under the skin, in other parts of the 
body, in bone, and is intermingled throughout the llesli. 
Fat as food is a great heat-giver and force-producer. /Surf 
is the name given to fat which lies about the loins and 
kidneys. Beef suet tried out and clarified is much used 
in cookery for shortening and frying. 

Mineral Matter. The largest amount of mineral matter 
is found in bone. It is principally calcium phosphate 
(phosphate of lime). Sodium chloride (common salt) is 
found in the blood and throughout the tissues. 

Water abounds in all animals, constituting a large per¬ 
centage of their weight. 

The color of meat is due to the coloring matter (haemo¬ 
globin) which abounds in the red corpuscles of the blood. 

The distinctive flavor of meat is principally due to pep¬ 
tones and allied substances, and is intensified by the 
presence of sodium chloride and other salts. 

The beef creature is divided by splitting through the 
backbone in two parts, each part being called a sidr of 
hoof. Four hundred and fifty pounds is good market 
weight for a side of beef. 

The most expensive cuts come from that part of the 
creature where muscles are but litle used, which makes the 
meat finer grained and consequently more tender, taking- 
less time for cooking. Many of the cheapest cuts, though 
equally nutritious, need long, slow cooking to render them 
tender enough to digest easily. r rougli meat which has 
long and coarse fibres is often found to be very juicy, on 
account of the greater motion of that part of the crea¬ 
ture, which causes the juices to flow freely. Roasting and 
broiling, which develop so fine a flavor, cun only be a])plied 
to the more expensive cuts, 'l'iie liver, kidneys, and heart 


jiEEir. 


171 


are of firm, close texture, and difficult of digestion. Tripe, 
which is the first stomach of the ox, is easy of digestion, 
but on account of the huge amount of fat which it con¬ 
tains, it is undesirable for those of weak digestion. 



1. First cut of rib. 2. Tip of sirloin. 


o. First five ribs. 


The quality of beef depends on age of the creature and 
manner of feeding. The best beef is obtained from a steer 
of four or live years, (food beef should be firm and of 
fine-grained texture, bright red in color, and well mottled 
and coated with fat. The fat should be firm, and of a 
yellowish color. Suet should be dry, and crumble easily. 
Beef should not be eaten as soon as killed, but allowed 
to hang and ripen,—from two to three weeks in winter, 
and two weeks in summer. 


Meat should be removed from paper as soon as it comes 
from market, otherwise paper absorbs some of the juices. 

Meat should be kept in a cool place. In winter, beef 
may be bought in large quantities and cut as needed. If 
one chooses, a loin or rump may be bought and kept by 
the butcher, who sends cuts as ordered. 

Always wipe beef, before cooking, with a cheese cloth 
wrung out of cold water, but never allow it to stand in a 
pan of cold water, as juices will be drawn out. 




172 BOSTON OOOKiNG-SOLIOOL COOK BOOK 


DIVISION AND WAYS OF COOKING A SIDE 

OF BEEF. 


II IN D-QIJARTER. 


Divisions. 

Flunk (thick and boneless) 


Aitchbone 

rn 

Io}> 

Lower Part . 

Vein . . . 

I) nek 


Round 


Rump. 


Loin 


• • 


\ Middle . 
( Face 

(Tip. . . 
' Middle 


• • 


l First Cut 


The Tenderloin j SoUl :l * 11 Fill 1 et i 
(or cut m Steaks) 

Ilind-shiu. 


Ways of C'ookino. 

Stulled, rolled and braised, 
or corned and boiled. 

Cheap roast, beet! stew, or 
braisei 1. 

Steaks, best cuts tor beef 
tea. 

Hamburg steaks, curry of 
beef, and cecils. 

Steaks. 

Choicest large roasts and 
cross-cut steaks. 

Ih lasts. 

Inferior roasts and stews. 

Extra fine roasts. 

Sirloin and porterhouse 
steaks. 

Steaks and roast. 

Larded and roasted, or 
broiled. 

Cheap stew or soup stock. 


FORE-QUARTER. 

Five Prime Ribs.Good roast 

Five Chuck Ribs.Small steaks and stews. 

Neck .Hamburg steaks. 

S ticking-Piece.Mincemeat. 


Rattle Rand 


(Thick End ] 

- Second Cut j- 


Corned for boiling. 


Thin End I 
(Navel End 1 

Irisket . . J Butt End or y . Finest pieces for corning. 


^ Fancy Brisket 
Fore-shin.Soup stock and stews. 








BEEF. 


173 


Other Parts of Beef Creature used for Food. 


Brains . 
'J'onoue . 
Heart 
Liver 
K 1 I>NEYS . 

Fail 


. Broiled or fried. 


Stewed, seal loped dishes, or croquettes. 
. Boiled or braised, fresh or corned. 


Slewed or sauted. 
Soup. 


Stuffed and braised. 


Suet (kidney suet is the best). 


Lyoimai.se, broiled, or fried iti batter. 



1. Aitchbone. 

2. A rump from which cross-cut steaks have been cut. 

d. A loin from which to cut porterhouse steaks. 

a. Sirloin, b. Tenderloin, c. Kidney-suet. 

The Effect of Different Temperatures on the 
Cooking of Meat. 

By putting meat in cold water and allowing water to 
heat gradually, a large amount of juice is extracted and 
meat is tasteless ; and by long cooking the connective 
tissues are softened and dissolved, which gives to the 
stock when cold a jelly-like consistency. This principle 
applies to soup-making. 

By putting meat in boiling water, allowing the water to 
boil for a few minutes, then lowering the temperature, 
juices in the outer surface are quickly coagulated, and 
the inner juices are prevented from escaping. This prin¬ 
ciple applies where nutriment and flavor is desired in meat. 
Examples: Boiled mutton, fowl. 







174 BOSTON COOKING-SCHOOL COOK BOOK. 


By putting in cold water, bringing quickly to the boiling 
point, then lowering the temperature and cooking slowly 
until meat is tender, some of the goodness will be in the 
stock, but a large portion left in the meat. Examples: 
Fowl, when cooked to use foy made-over dishes, Scotch 
Broth. 



Butcher’s saw. 

6. 

Butcher’s boning knife 

Bound of beef from which 

a. 

Top of round. 

slices have been removed. 

b. 

Lower part of round. 

Butcher’s large knife. 

c. 

Vein. 

Cleaver. 

d. 

Marrow-bone. 

Bound of beef. 














BEEF 


175 


TABLE SHOWING COMPOSITION OF MEATS. 


Articles. 

Refuse. 

Proteid. 

Fat. 

Mineral 

matter. 

Water. 

15 IS EE . 

Fore-quarter . 

19.8 

14.1 

16.1 

.7 

40.3 

Hind-quarter . 

10.3 

15.3 

15.6 

.8 

52. 

Hound . 

8.5 

18.7 

8.8 

1. 

63. 

Hump . 

18.5 

11.4 

10 . 

.8 

47.3 

Loin 

12.0 

15.0 

17.3 

.0 

53.3 

Ivibs 

20.2 

13.0 

20.6 

.7 

44.9 

Chuck ribs 

13.3 

15. 

20.8 

.8 

50.1 

Tongue 

15.1 

14.8 

15.3 

.0 

53.0 

Heart . . 

Carbo¬ 

hydrates. 

16. 

20.4 

1. 

62.6 

Kidney . 

.4 

10.0 

4.8 

1.2 

76.7 

Liver 

1.8 

21.6 

5.4 

1.4 

69.8 

Mutton. 

Hind-quarter . 

10.7 

13.5 

23.5 

.7 

45.6 

Fore-quarter . 

21.1 

11.0 

25.7 

.7 

40.(5 

Leg .... 

17.4 

15.1 

14.5 

.8 

52.2 

Loin 

11.2 

12.8 

31.9 

.6 

40.5 

Veal. 

Fore-quarter . 

24.5 

14.6 

6. 

.7 

54.2 

Hind-quarter . 

20.7 

15.7 

6.6 

.8 

56.2 

Leg .... 

10.5 

18.5 

5. 

1. 

65. 

Sweetbreads . 


15.4 

12.1 

1.6 

70.9 

Pork. 

Loin of pork . 

16. 

13.5 

27.5 

.7 

42.3 

Ham, smoked . 

12.7 

14,1 

33.2 

4.1 

35.9 

Salt pork . 

8.1 

6 • o 

66.8 

2.7 

15.0 

Bacon . . . 

8.1 

0.6 

60.2 

4.3 

17.8 

Foitltky. 

Chicken 

34. S 

14,8 

1.1 

.8 

48.5 

Fowl 

30. 

13.4 

10.2 

.8 

45.6 

Turkey. . . 

22.7 

15.7 

18.4 

.8 

42.4 

fj oose ... 

22.2 

10.3 

33.8 

.6 

33.1 




TV. 

0. Atwater, Ph.D. 




176 BOSTON COOKING-SCHOOL COOK BOOK. 


Broiled Beefsteak. 

The best cats of beef for broiling are, porterhouse, 
sirloin, cross-cut of ramp steaks, and second and third 
cats from top of round. Porterhouse and sirloin cats 
are the most expensive, on account of the great loss in 
bone and fat, although price per pound is about the same 
as for cross-cut of rump. Round steak is very juicy, but, 
having coarser fibre, is not as tender. Steaks should be 
cut at least an inch thick, and from that to one and onc- 



1. Rump cut next to round. 

2. Rump cut next (o loin. 


half inches. 1 lie ilank end of sirloin steak should be re¬ 
moved before cooking. It may be put in soup kettle, 
or lean part may be chopped and utilized for meat cakes ? 
fat tried out and clarified for shortening. 

V_' 

To Broil Steak. Wipe with a cloth wrung out of cold 
water, and trim off superfluous fat. With some of the fat 
grease a wire broiler, place meat in broiler (having fat 
edge next to handle), and broil over a clear fire, turning 
eveiy ten seconds for the first minute, that surface may 
be well seared, thus preventing escape of juices. After 
the first minute, turn occasionally until well cooked on 
both sides. Steak cut one inch thick will take five 
minutes, if liked raiej six minutes, if well done. Remove 

to hot platter, spread with butter, and sprinkle with salt 
mid pepper. 










BEEF. 


ITT 


Beefsteak with Maitre d’Hotel Butter. 

Serve Broiled Steak with Maitre d’llotel Butter. 

Porterhouse Steak with Mushroom Sauce. 

Serve broiled Porterhouse Steak with Mushroom Sauce. 

Porterhouse Steak with Tomato and Mushroom Sauce. 

Serve broiled Porterhouse Steak with Tomato and 
Mushroom Sauce. 


Beefsteak with Oyster Blanket. 

Wipe a sirloin steak, cut one and one-half inches 
thick, broil five minutes, and then remove to platter. 
Spread with butter and sprinkle with salt and pepper. 
Clean one pint oysters, cover steak with same, sprinkle 
oysters with salt and pepper and dot over with butter. 
Place on grate in hot oven, and cook until oysters are 
plump. 

Broiled Fillets of Beef. 

Slices cut from the tenderloin are called sliced fillets of 
beef. Wipe sliced fillets, place in greased broiler, and 
broil four or five minutes over a clear fire. These may be 
served with Maitre d'llotel Butter or Mushroom Sauce. 

Cutlets of Tenderloin with Chestnut Puree. 

Shape slices of tenderloin, one inch thick, in circular 
pieces. Broil five minutes. Spread with butter, sprinkle 
with salt and pepper. Arrange on platter around a 
mound of Chestnut Puree. 

Sauted Mignon Fillets of Beef with Sauce Figaro. 

Wipe and saute small fillets in hot omelet pan. Arrange 
in a circle on platter with cock’s-comb shaped crofitons 
between, and pour sauce in the centre. Serve as a lun* 
cheon dish with Brussels Sprouts or String Beans. 

12 


ITS 


BOSTON COOKINOSOIIOOB COOK BOOK. 


Sauted Mignon Fillets of Beef with Sauce Trianon. 

Wipe and sautd small fillets in hot omelet pan. Ar¬ 
range in a circle around a mound of fried potato balls 
sprinkled with parsley. Put Sauce Trianon on each 
fillet. 

Broiled Meat Cakes. 

Chop finely lean raw beef, season with salt and pepper, 
shape in small fiat cakes, and broil in a greased broiler or 
frying-pan. Spread with butter, or serve with Maitre 
d’Motel Putter. In forming the cakes, handle as little as 
possible; for if pressed too compactly, cakes will be found 
solid. 

Hamburg Steaks. 

Chop finely one pound lean raw beef; season highly 
with salt, pepper, and a few drops onion juice or one-half 
shallot finely chopped. Shape, cook, and serve as Meat 
Cakes. A few gratings of nutmeg and one egg slightly 
beaten may be added. 


Cannelon of Beef. 


2 lbs. lean beef, cut from round. 
Grated rind % lemon. 

1 tablespoon finely chopped 
parsley. 


teaspoon onion juice. 

2 tablespoons melted butter. 
Few gratings nutmeg. 

1 teaspoon salt, 
pf teaspoon pepper. 


Chop meat finely, and add remaining ingredients in 
order given. Shape in a roll six inches long, wrap in 
buttered paper, place on rack in dripping-pan, and bake 
thirty minutes. Baste every five minutes with one-fourth 
cup butter, melted in one cup boiling water. Serve with 
Brown Mushroom Sauce I. 


Roast Beef. 

The best cuts of beef for roasting are: tip or middle 
of sirloin, back of rump, or first three ribs. Tip of sirloin 


BEEF. 


179 


roast is desirable for a small family. Back of rump makes 
a superior roast for a large family, and is more economi¬ 
cal than sirloin. It is especially desirable where a large 
quantity of dish gravy is liked, for in carving, the meat 
juices follow the knife. Bib roasts contain more fat 
than either of the others, and are somewhat cheaper. 

To Roast Beef. Wipe, put on a rack in dripping-pan, 
skin side down, rub over with salt, and dredge meat and 
p.an with Hour. Place in hot oven, that the surface may 
be quickly seared, thus preventing escape of inner juices. 
Alter flour in pan is browned, reduce heat, and baste 
with fat which has tried out; if meat is quite lean, it may 
be necessary to put trimmings of fat in pan. Baste 
every ten minutes; if this rule is followed, meat will be 
found more juicy. When meat is about half done, turn 
it over and dredge with Hour, that skin side may be upper¬ 
most for limil browning. For roasting, consult Time Table 
for Baking Meats, page H I. 

If there is danger of Hour burning in pan, add a small 
quantity of water; this, however, is not desirable, and 
seldom need be done if size of pan is adapted to size of 
roast. Beef to be well roasted should be started in hot 
oven and heat decreased, so that when carved the slices 
will be red throughout, with a crisp layer of golden brown 
fat on the top. Beef roasted when temperature is so 
high that surface is hardened before heat can penetrate to 
the centre is most unsatisfactory. 

Sirloin or rib roasts may have the bones removed, and 
be rolled, skewered, and tied in shape. Chicago Butt is 
cut from the most tender part of back of rump. They 
are shipped from Chicago, our greatest beef centre, and 
if fresh and from a heavy creature, make excellent roasts 
at a small price. 

Roast Beef Gravy. Remove some of the fat from pan, 
leaving three tablespoonfuls. Place on front of range, 
add three tablespoons flour, and stir until well browned. 
The flour, dredged and browned in pan, should give 
additional color to gravy. Add gradually one and one- 


180 BOSTON COOKING-SCHOOL OOOIv BOOIv. 


half cups boiling' water, cook live minutes, season with 
salt and pepper, and strain. Li’ Hour should burn in pan, 
gravy will be full of black particles. 


To Carve a Roast of Beef. Have roast placed on 
platter, skin side up; with a pointed, thin-bladed, sharp 
knife cut a sirloin or rib roast in thin slices at right angles 
to the ribs, and cut slices from ribs, if there is tender¬ 
loin, remove it from under the bone, and cut iu thin slices 
across grain of meat. Carve back of rump in thin slices 
with the grain of meat; by so doing, some of the least 
tender muscle will be served with that which is tender. 
By cutting across grain of meat, the tenderest portion is 
sliced by itself, as is the less tender portion. 


Yorkshire Pudding. 

1 cup milk. 2 eggs. 

1 cup Hour. ^4 teaspoon salt. 

Miss <7. J. Wills . 

Mix salt and Hour, and add milk gradually to form a 
smooth paste; then add eggs beaten until very light. 
Cover bottom of hot pan with some of beef fat tried out 
from roast, pour mixture in pan one-lialf inch deep. 
Bake twenty minutes in hot oven, basting after well 
risen, with some of the fat from pan in which meat is 
roasting. Cut in squares for serving. Bake, if pre¬ 
ferred, in greased, hissing hot iron gem pans. 

Larded Fillet of Beef. 

The tenderloin of beef which lies under the loin and 
rump is called fillet of beef. The fillet under the loin is 
known as the long fillet, and when removed no porter¬ 
house steaks can be cut; therefore it commands a higher 
price than the short fillet lying under rump. Two short 
fillets are often skewered together, and served in place of 
a long fillet. 

Wipe, remove fat, veins, and any tendinous portions; 


Bee*'. 


m 


skewer in shape, and lard upper side with grain of meat, 
following directions for larding on page 2<>. Place on a 
rack in small pan, sprinkle with salt and pepper, dredge 
with Hour, and put in bottom of pan small pieces of pork. 
Bake twenty to thirty minutes in hot oven, bastum three 
times. Serve with Mushroom, Figaro, or Horseradish 
Sauce I. 


Braised Beef. 


o lbs. beef from lower 
part of round or face 
of rump. 

2 thin slices fat salt pork. 
}.< teaspoon peppercorns. 


Carrot, ' 

Turnip, CU P each, cut 

Onion, I in dice. 
Celery, J 
Salt and pepper. 


Try out pork and remove scraps. Wipe meat, sprinkle 
with salt and pepper, dredge with flour, and brown entire 
surface in pork fat. When turning meat, avoid piercing 
with fork or skewer, which allows the inner juices to 
escape. Place on trivet in deep granite pan or in earthen 
pudding-dish, and surround with vegetables, peppercorns, 
and three cups boiling water; cover closely, and bake four 
hours in very slow oven, basting every half-hour, and 
turn after second hour. Throughout the cooking, the 
liquid should be kept below the boiling point Serve 
with Horseradish Sauce or with brown sauce made from 
liquor in pan. 

Beef d la Mode. 

Insert twelve large lardoons in a four-pound piece of 
beef cut from the round. Make incisions for lardoons 
by running through the meat a large skewer. Season 
with salt and pepper, dredge with flour, and brown the 
entire surface in pork fat. Put on a trivet in kettle, 
surround with one-third cup each carrot, turnip, celery, 
and onion* cut in dice, sprig of parsley, bit of bay leaf, 
and water to half cover meat. Cover closely and cook 
slowly four hours, keeping liquor below the boiling point. 
Remove to hot platter. Strain liquor, thicken and season 



182 BOSTON COOKING-SCHOOL COOK BOOK. 


to serve as a gravy. When beef is similarly prepared 
(with exception of lardoons and vegetables), and cooked 
in smaller amount of water, it is called Smothered Beef, or 
Pot Roast. 

A bean pot (covered with a piece of buttered paper, 
tied firmly down) is the best utensil to use for a Pot 
Boast. 


Dumplings. 

2 cups flour. % teaspoon salt. 

4 teaspoons baking powder. 2 teaspoons butter. 

^4 cup milk. 

Mix and sift dry ingredients. Work in butter with 
tips of lingers, add milk gradually, using a knife for 
mixing. Toss on a floured board, pat, and roll out to 
one-half inch in thickness. Shape with biscuit cutter, 
first dipped in flour. Place closely together in a buttered 
steamer, put over kettle of boiling water, cover closely, 
and steam twelve minutes. A perforated tin pie plate 
may be used in place of steamer. A little more milk 
may be used in the mixture, when it may be taken up by 
spoonfuls, dropped and cooked on top of stew. In this 
case some of the liquid must be removed, that dumplings 
may rest on meat and potato, and not settle into liquid. 


Beef Stew with Dumplings. 


A itch bone, weighing 5 lbs. 

1 cups potatoes, cut in }■£ inch 
slices. 

Turnip,) ~3 cup each, cut in 
Carrot, £ half-inch cubes. 


}-2 small onion, cut in thin 

slices. 


*4 cup Hour. 
►Salt. 

Pepper. 


Wipe meat, remove from bone, cut in one and one-half 
inch cubes, sprinkle with salt and pepper, and dredge 
with Hour. Cut some of the fat in small pieces and try 
out in frying-pan. Add meat and stir constantly, that 
the surface may be quickly seared; when well browned, 
put in kettle, and rinse frying-pan with boiling water, 
that none of the goodness may be lost. Add to meat 


BEEF. 


183 


remaining fat, and bone sawed in pieces; cover with boil¬ 
ing water and boil live minutes, then cook at a lower 
temperature until meat is tender (time required being 
about three hours). Add carrot, turnip, and onion, with 
salt and pepper the last hour of cooking. Parboil pota¬ 
toes live minutes, and add to stew fifteen minutes before 
taking from lire. Kemove bones, large pieces of fat, and 
then skim. Thicken with one-fourth cup Jlour, diluted 
with enough cold water to pour easily. Pour in deep hot 
platter, and surround with dumplings. Kenmants of roast 
beef are usually made into a beef stew: the meat having 
been once cooked, there is no necessity of browning it. 
If gravy is left, it should be added to the stew. 

Corned Beef. 

Corned beef has but little nutritive value. It is used 
to give variety to our "diet in summer, when fresh meats 
prove too stimulating. It is eaten by the workingman 
to give bulk to his food. The best pieces of corned beef 
are the rattle rand and fancy brisket. The fancy brisket 
commands a higher price and may be easily told from the 
rattle rand by the selvage on lower side and the absence 
of bones. The upper end of brisket (butt end) is thick 
and composed mostly of lean meat, the middle cut has 
more fat but is not w r ell mixed, while fhe lower (navel 
end) has a large quantity of fat. The raid rand contains 
a thick lean end; the second cut contains three, distinct 
layers of meat and fat, and is considered the best cut 
by those who prefer meat well streaked with fat. The 
rattle rand has a thin end, which contains but one layer of 
lean meat and much fat, consequently is not a desirable 
piece. 

To Boil Corned Beef. Wipe the meat and tie securely 
in shape, if this has not been already done at market. 
Put in kettle, cover with cold water, and bring slowly to 
boiling point. Boil live minutes, remove scum, and cook 
at a lower temperature until tender. Cool slightly in 


184 


BOSTON COOKING-SCJIOOL COOK BOOK. 


water in wliieh it was cooked, remove to a, dish, cover, 
Mild place on cover a weight, that meat may be well 
pressed. The lean meat and fat may be separated and 
put in alternate layers in a bread pan, then covered and 
pressed. 

Boiled Dinner. 

A boiled dinner consists of warm impressed corned 
beef, served with cabbage, beets, turnips, carrots, and 
potatoes. After removing meat from water, skim oft fat 
and cook vegetables (with exception of beets, which re¬ 
quire a long time for cooking) in this water. Carrots 
require a longer time for cooking than cabbage or tur¬ 
nips. Carrots and turnips, if small, may be cooked 
whole; if large, cut in pieces. Cabbage and beets are 
served in separate dishes, other vegetables on same dish 
with meat. 

Boiled Tongue. 

A boiled corned tongue is cooked the same as Boiled 
Corned Beef. If very salt, if should be soaked in cold 
water several hours, or over night, before cooking. Take 
from water when slightly cooled and remove skin. 

Braised. Tongue. 

A fresh tongue is necessary for braising. Put tongue 
in kettle, cover with boiling water, and cook slowly two 
hours. Take tongue from water and remove skin and 
roots. Place in deep pan and surround with one-third 
cup each carrot, onion, and celery, cut in dice, and one 
sprig parsley; then pour over four cups sauce. Cover 
closely, and bake two hours, turning after the iirst hour. 
Serve on platter and strain around the sauce. 

Sauce for Tongue. Brown one-fourth cup butter, add 
one-fourth cup Hour and stir together until well browned. 
Add gradually four cups of water in which tongue was 
cooked. Season with salt and pepper and add one tea¬ 
spoon Worcestershire Sauce. One and one-half cups 


BEEF. 


185 


stewed and strained tomatoes may be used in place of 
some of the water. 


Broiled Liver. 

Cover with boiling water slices of liver cut one-half 
inch thick, let stand live minutes to draw out the blood; 
drain, wipe, and remove the thin outside skin and veins. 
Sprinkle with salt and pepper, place in a greased wire 
broiler and broil live minutes, turning often. Remove to 
a hot platter, spread with butter, and sprinkle with salt 
and pepper. 

Liver and Bacon. 

Prepare as for Broiled Liver, cut in pieces for serving, 
sprinkle with salt and pepper, dredge with flour, and fry 
in bacon fat. Serve with bacon. 

Bacon. 

Place thin slices of bacon (from which the rind has 
been removed) closely together in a line wire broiler; 
place broiler over dripping-pan and bake in a hot oven 
until bacon is crisp and brown, turning once. Brain on 
brown paper. This is the nicest way of cooking bacon. 
Fat which has dripped into the pan should be poured out 
and used for frying liver, eggs, potatoes, etc. 

Braised Liver. 

Skewer, tie in shape, and lard upper side of calf’s liver. 
Place in deep pan, with trimmings from lardoons; sur¬ 
round with one-fourtli cup each, carrot, onion, and celery, 
cut in dice; one-fourth teaspoon peppercorns, two cloves, 
bit of bay leaf, and two cups Brown Stock or water. Cover 
closely and bake slowly two hours, uncovering the last 
twenty minutes. Remove from pan, strain liquor, and 
use liquor for the making of a Brown Sauce with one 
and one-half tablespoons butter and two tablespoons 
flour. Pour sauce around liver for serving. 


186 BOSTON COOKINCKSCHOOL COOK BOOK. 


Broiled Tripe. 

Fresh honeycomb tripe is best for broiling. Wipe 
tripe as dry as possible, dip in line cracker dust and olive 
oil or melted butter, draining off all fat that is possible, 
and again dip in cracker dust. Place in a greased broiler 
and broil live minutes, cooking smooth side of tripe the 
first three minutes. Place on a hot platter, honeycomb 
side up, spread with butter and sprinkle with salt and 
pepper. Broiled tripe is at its best when cooked over a 
charcoal lire. 


Tripe in Batter. 

Wipe tripe and cut in pieces for serving. Sprinkle 
with salt and pepper, dip in batter, fry in a small quan¬ 
tity of hot fat, and drain. 

Tripe Batter. Mix one cup Hour with one-fourth tea¬ 
spoon salt; add gradually one-half cup cold water, and 
when perfectly smooth add one egg well beaten, one-half 
tablespoon vinegar and one teaspoon olive oil or melted 
butter. 


Lyonnaise Tripe, 

Cut honeycomb tripe in pieces two inches long by one- 
half inch wide, having three cupfuls. Put on a pan and 
place in oven that water may he drawn out. Cock one 
tablespoon finely chopped onion in two tablespoons butter 
until slightly browned, add tripe drained from water, and 
cook live minutes. Sprinkle with salt and pepper and 
finely chopped parsley. 


Tripe k la Creole. 

Cut, bake, and drain tripe as for Lyonnaise Tripe. 
Cook same quantity of butter and onion, add onc-eiglith 
green pepper finely chopped, one tablespoon flour, one- 
half enp stock, one-fourth cup drained tomatoes, and one 
fresh mushroom cut in slices; then add tripe and cook 
five minutes. Season with salt and pepper. 


BEEF. 


187 


Tripe 4 la Provengale. 

Add to Lyonnaise Tripe one tablespoon white wine. 
Cook until quite dry, add one-third cup Tomato Sauce, 
cook two minutes, season with salt and pepper, and serve. 

Calf’s Head a la Terrapin. 

Wash and clean a calf’s head, and cook until tender in 
boiling water to cover. Cool and cut meat from cheek in 
small cubes. To two cups meat dice add one cup sauce 
made of two tablespoons butter, two tablespoons Hour, 
and one cup White Stock, seasoned with one-half teaspoon 
salt, one-eighth teaspoon pepper, and few grains cayenne. 
Add one-half cup cream and yolks of two eggs slightly 
beaten ; cook two minutes and add two tablespoons Ma¬ 
deira wine. 

Calves’ Tongues. Sauce Piquante. 

Cook four tongues, until tender, in boiling water to 
cover with six slices carrot, two stalks celery, one onion 
stuck with eight cloves, one teaspoon peppercorns, and 
one-half tablespoon salt. Take tongues from water 
and remove skin and roots. Cut in halves lengthwise 
and reheat in 

Sauce Piquante. Brown one-fourth cup butter, add six 
tablespoons Hour, and stir until well browned; then add 
two cups brown stock and cook three minutes. Season 
with two-thirds teaspoon salt, one-half teaspoon paprika, 
few grains of cayenne, one tablespoon vinegar, one-half 
tablespoon capers, and one cucumber pickle thinly sliced. 
Served garnished with cucumber pickles, and cold cooked 
beets cut in fancy shapes. 

Calf’s Heart. 

Wash a calf’s heart, remove veins, arteries, and clotted 
blood. Stuff (using half quantity of Fish Stulling I. on 
page 140, seasoned highly with sage) and sew. Sprinkle 
with salt and pepper, roll in flour, and brown in hot fat. 
Place in small deep baking-pan, half cover it with boiling 
water, cover closely, and bake slowly two hours, basting 
every fifteen minutes. It may be necessary to add more 


1.88 


BOSTON COO KINO-SCHOOL COOK BOOK. 


water. Remove heart from pan and thicken the liquor 
with flour diluted with a small quantity of cold water. 
Season with salt and pepper, and pour around the heart 
before serving. 

« 

WAYS OF WARMING OVER BEEF. 

Roast Beef with Gravy. 

Cut cold roast beef in thin slices, place on a warm plat¬ 
ter, and pour over some of the gravy reheated to the boil¬ 
ing point. If meat is allowed to stand in gravy on the 
range, it becomes hard and tough. 

Roast Beef. Mexican Sauce. 

Reheat cold roast beef cut in thin slices in Mexican 
Sauce. Cook one onion, finely chopped, in two table¬ 
spoons butter, live minutes. Add one red pepper, one 
green pepper, and one clove of garlic, each finely chopped, 
and two tomatoes peeled and cut in pieces. Cook fifteen, 
minutes, add one teaspoon Worcestershire sauce, one'- 
fourth teaspoon celery salt, and salt to taste. 

Cottage Pie. 

Cover bottom of a small greased baking-dish with hot 
mashed potato, add a thick layer of roast beef, chopped 
or cut in small pieces (seasoned with salt, pepper, and a 
few drops of onion juice) and moistened with some of the 
gravy; cover with a thin layer of mashed potato, and 
bake in a hot oven long enough to heat through. 

Beefsteak Pie. 

Cut remnants of cold broiled steak or roast beef in one- 
inch cubes. Cover with boiling water, add one-half onion, 
and cook slowly one hour. Remove onion, thicken gravy 
with flour diluted with cold water, and season with salt 
and pepper. Add potatoes cut in one-fourth-inch slices, 
which have been parboiled eight minutes in boiling salted 
water. Put in a buttered pudding-dish, cool, cover with 
baking-powder biscuit mixture or pie crust. Bake in a 
hot oven: If covered with pie crust, make several inch 
sions in crust that gases may escape. 


WAVS OF WARMIN'* i OVER i‘»FFF. 


189 


Cecils with Tomato Sauce. 

1 cup cold roast beef or rare Onion juice. 

steak finely chopped. Worcestershire Sauce. 

Salt. 2 tablespoons breadcrumbs. 

Pepper. 1 tablespoon melted butter, 

Volk 1 egg slightly beaten. 


Season beef with salt, pepper, onion juice, and Worces¬ 
tershire Sauce ; add remaining ingredients, shape after the 
form of small croquettes, pointed at ends. Roll in flour, 
egg, and crumbs, fry in deep fat, drain, and serve with 
Tomato Sauce. 


Corned Beef Hash. 

Remove skin and gristle from cooked corned beef, then 
chop the meat. When meat is very fat, discard most of 
the fat. To chopped meat add an equal quantity of cold 
boiled chopped potatoes. Season with salt and pepper, 
put into a hot buttered frying-pan, moisten with milk or 
cream, stir until well mixed, spread evenly, then place on a 
part of the range where it may slowly brown underneath. 
Turn, and fold on a hot platter. Garnish with sprig of 
parsley in the middle. 

Corned Beef Hash with Beets. 

When preparing Corned Reef Hash, add one-half as much 
finely chopped cooked beefs as potatoes. Cold roast beef 
or one-half roast beef and one-half corned beef may be 
used. 


Dried Beef with Cream. 

lb. smoked dried beef, thinly 1 cup scalded cream, 
sliced. 1 G tablespoons flour. 

Remove skin and separate meat in pieces, cover with 
hot water, let stand ten minutes, and drain. Dilute Hour 
with enough cold water to pour easily, making a smooth 
paste ; add to cream, and cook in double boiler ten minutes. 
Add beef, and reheat. One cup White Sauce I. may be 
used in place of cream, omitting the salt. 


iJOSTOM OOOKLNLl-SCJlOOL COUlv BOOK. 


190 


CHAPTER XIII. 

LAMB AND MUTTON. 

T AMP is tlic name given to the meat of lambs; mutton, 
* v to the meat of sheep. Lamb, coming as it does from 
the young creature, is immature, and less nutritious than 
mutton. The flesh of mutton ranks with the flesh of beef 
in nutritive value and digestibility. The fat of mutton, 
on account of its larger percentage of stearic acid, is more 
difficult of digestion than the fat of beef. 

Lamb may be eaten soon after the animal is killed and 
dressed; mutton must hang to ripen. Good mutton comes 
from a sheep about three years old, and should hang from 
two to three weeks. The English South Down Mutton is 
cut from creatures even older than three years. Young 
lamb, when killed from six weeks to three months old, is 
called spring lamb, and appears in the market as early as 
the last of January, but is very scarce until March. Lamb 
one year old is called a yearling. Many object to the 
strong flavor of mutton; this is greatly overcome by re¬ 
moving the pink skin and trimming off superfluous fat. 

Lamb and mutton are divided into two parts by cutting 
through entire length of backbone; then subdivided into 
fore and hind quarter, eight ribs being left on liind-quar- 
ter, — while in beef blit three ribs are left on hind-quarter. 
These eight ribs are cut into chops and are known as rib 
chops. The meat which lies between these ribs and the 
leg, cut into chops, is known as loin or kidney chops. 

Lamb and mutton chops cut from loin have a small piece 
of tenderloin on one side of bone, and correspond to porter¬ 
house steaks in the beef creature. Rib chops which have 


LAMIi AND MUTTON. 


U) 1 



1. Hind-quarter of veal. 2. Hind-quarter of lamb . 


the hone cut short and scraped clean, nearly to the lean 
meat, are called French chops. 

The. leg is sold whole for boiling or roasting. The fore¬ 
quarter may he honed, stuffed, rolled, and roasted, hut is 
more often used for hroth, stew, or fricassee. 

For a saddle of mutton the loin is removed whole before 
splitting the creature. Some of hones are removed and 






102 BOSTON OooklNd-SOlIOOl, COOIv BOOK. 


Mu* flunk ends are rolled, fastened with wooden skewers, 
and securely tied to keep skewers in place. 

(.rood quality mutton should he line-grained and of 
bright pink eolor; the fat white, hard, and flaky. If the 
outside skin comes off easily, mutton is sure to he good. 
Lamh chops may he easily distinguished from mutton 
chops by the red color of bone. As lamb grows older, 
blood recedes from hones; therefore in mutton the bone is 
white. Jn Ivif of lamh the hone at joint is serrated, while 
in leg of mutton the hone at joint is smooth and rounded, 
flood mutton contains a larger proportion of fat than good 
beef. Poor mutton is often told by the relatively small 
proportion of fat and lean as compared to bone. 

Lamb is usually preferred well done; mutton is often 
cooked rare. 


Broiled Lamb or Mutton Chops. 

Wipe chops, remove superfluous fat, and place in a 
broiler greased with some of mutton fat. In loin chops, 
flank may be rolled and fastened with a small wooden 
skewer. Follow directions for Broiling Beefsteak on 
page 17G. 

Pan-broiled Chops. 

Chops for pan broiling should have flank and most of 
fat removed. Wipe chops and put in hissing hot frying- 
pan. Turn as soon as under surface is seared, and sear 
other side. Turn often, using knife and fork that the 
surface may not lie pierced, as would be liable if fork alone 
were used. Cook six minutes if liked rare, eight to ten 
minutes if liked well done. Let stand around edge of 
frying-pan to brown the outside fat. When half cooked, 
sprinkle with salt. Drain on brown paper, put on hot plat¬ 
ter, and spread with butter or serve with Tomato or Sou- 
bise Sauce. 

Breaded Mutton Chops. 

Wipe and trim chops, sprinkle with salt and pepper, dip 
in crumbs, egg, and crumbs, fry in deep fat from five to 


LAMB AND MUTTON. 


193 


eight minutes, and drain. Serve with Tomato Sauce, or 
stack around a mound of mashed potatoes, fried potato 
balls, or green peas. Never fry but four at a time, and 
allow fat to reheat between fryings. After testing fat 
for temperature, put in chops and place kettle on back of 
range, that surface of chops may not be too brown while 
the inside is still underdone. 



1. Loin Chop. 2. French Chop. 3. Rib Chop. 

Chops A la Signora. 

Gash French Chops on outer edge, extending cut half¬ 
way through lean meat. Insert in each gash a slice of 
truffle, sprinkle with salt and pepper, wrap in calf’s caul. 
Roll in flour, dip in egg, then in stale bread crumbs, and 
saute in butter eight minutes, turning often. Place in 
oven four minutes to finish cooking. Arrange on hot 
platter for serving, and place on top of each a fresh 
broiled mushroom or mushroom baked in cream. To fat 
in pan add small quantity of boiling water and pour around 
chops. This is a delicious way of cooking chops for a 
dinner party. 

Chops en Papillote. 

Finely chop the whites of three hard boiled eggs and 

force yolks through potato ricer, mix, and add to three 

13 









194 BOSTON COOKING-SCHOOL COOK LOOK. 

common crackers, rolled and sifted; then add three table¬ 
spoons melted butter, salt, pepper, and onion juice, to taste. 
4,i,i enough cream to make of right consistency to spread. 
Cover chops thinly with mixture and wrap in buttered 
paper cases. Bake twenty-five minutes in hot oven. 
Remove from cases, place on hot platter, and garnish with 

parsley. 

Mutton Cutlets a la Mainteuon. 

Wipe six French Chops, cut one and one-half inches 
thick. Split meat in halves, cutting to bone. Cook two 
and one-half tablespoons butter and one tablespoon onion 
five minutes; remove onion, add one-half cup chopped 
mushrooms, and cook live minutes; then add two table 
spoons Hour, three tablespoons stock, one teaspoon finely 
chopped parsley, one-fourth teaspoon salt, and few gmins 
of cayenne. Spread mixture between layeis of chops, 
press together lightly, wrap in buttered paper eases, and 
broil ten minutes. Serve with Spanish Sauce. 


Boiled Leg of Mutton. 

Wipe meat, place in a kettle, and cover with boiling 
water. Bring quickly to boiling point, boil five minutes, 
and skim. Set on back of range and simmer until meat is 
tender. When half done, add one tablespoon salt. Serve 
with Caper Sauce, or add to two cups White Sauce (made 
of one-lialf milk and one-half Mutton Stock), two hard 
boiled eggs cut in slices. 


Braised Leg of Mutton. 

Order a leg of mutton boned. Wipe, stuff, sew, and 
place in deep pan. Cook five minutes in one-fourth cup 
butter, a slice each of onion, carrot and turnip cut in dice, 
one-half bay leaf, and a sprig each of thyme and parsley. 
Add three cups hot water, one and one-half teaspoons salt, 
and twelve peppercorns; pour over mutton. Cover closely, 
and cook slowly three hours, uncovering for the last half- 


LAMB AMD MUTTON. 


105 


hour. Remove from pan to hot platter. Brown three 
tablespoons butter, add four tablespoons Hour and stir 
until well browned, pour on slowly the strained liquor; 
there should be one and three-fourths cups. 

Stuffing. 

1 cup cracker crumbs. % teaspoon pepper. 

I 4 cup melted butter. % tablespoon Poultry 

I 4 teaspoon salt. Seasoning. 

I 4 cup boiling water. 

Roast Lamb. 

A leg of lamb is usually sent from market wrapped in 
caul; remove caul, wipe meat, sprinkle with salt and pep¬ 
per, place on rack in dripping-pan, and dredge meat and 
bottom of pan with Hour. Place in hot oven, and baste as 
soon as Hour in pan is brown, and every fifteen minutes 
afterwards until meat is done, which will take about one 
and three-fourths hours. It may be necessary to put a 
small quantity of water in pan while meat is cooking. 
Leg of lamb may be boned and stuffed for roasting. See 
Stuffing, under Braised Mutton. 

Make gravy, following directions for Roast Beef Gravy 
on page 179, or serve with Currant Jelly Sauce. 

To Carve a Leg of Lamb. Cut in thin slices across 
grain of meat, to the bone, beginning at top of the leg. 

Saddle of Mutton. 

Mutton for a saddle should always be dressed at mar¬ 
ket. Wipe meat, sprinkle with salt and pepper, place on 
rack in dripping-pan, and dredge meat and bottom of pan 
with Hour. Bake in hot oven one and one-fourth hours, 
basting every fifteen minutes. Serve with Currant Jelly 
Sauce. 

To Carve a Saddle of Mutton, cut thin slices parallel 
with backbone, then slip the knife under and separate 
slices from ribs. 


196 BOSTON COOKING-SCHOOL COOK BOOK. 


Crown of Lamb. 

Select parts from two loins containing ribs, scrape flesh 
from bone between ribs, as far as lean meat, and trim off 
backbone. Shape eacli piece in a semicircle, having ribs 
outside, and sew pieces together to form a crown. Trim 
ends of bones evenly, care being taken that they are not 
left too long, and wrap each bone in a thin strip of fat 
salt pork to prevent bone from burning. Roast one and 
one-fourth hours, covering bones with buttered paper. 
Remove pork from bones before serving, and fill centre 
with Puree of Chestnuts. 

Mutton Curry. 

Wipe and cut meat from fore-quarter of mutton in one- 
inch pieces; there should be three cupfuls. Put in kettle, 
cover with cold water, and bring quickly to boiling point; 
drain in colander and pour over one quart cold water. 
Return meat to kettle, cover with one quart boiling water, 
add three onions cut in slices, one-half teaspoon pepper¬ 
corns, and a sprig each of thyme and parsley. Simmer 
until meat is tender, remove meat, strain liquor, and 
thicken with one-fourth cup each of butter and flour 
cooked together; to the flour add one-half tablespoon curry 
powder, one-half teaspoon salt, and one-eighth teaspoon 
pepper. Add meat to gravy, reheat, and serve with bor¬ 
der of steamed rice. 

Fricassee of Lamb with Brown Gravy. 

Order three pounds lamb from the fore-quarter, cut 
in pieces for serving. Wipe meat, put in kettle, cover 
with boiling water, and cook slowly until meat is tender. 
Remove from water, cool, sprinkle with salt and pepper, 
dredge with flour, and saute in butter or mutton fat. 
Arrange on platter, and pour around one and one-lialf 
cups Brown Sauce made from liquor in which meat was 


LAMB AND MUTTON. 


197 


cooked after removing all fat. It is better to cook meat 
the day before serving, as then fat may be more easily 
removed. 

Irish Stew with Dumplings. 

Wipe and cut in pieces three pounds lamb from the 
fore-quarter. Put in kettle, cover with boiling water, 
and cook slowly two hours or until tender. After cook¬ 
ing one hour, add one-half cup each carrot and turnip 
cut in one-half inch cubes, and one onion cut in slices. 
Fifteen minutes before serving add four cups potatoes 
cut in one-fourth inch slices, previously parboiled live 
minutes in boiling water. Thicken with one-fourth cup 
flour, diluted with enough cold water to form a thin 
smooth paste. Season with salt and pepper, serve with 
Dumplings. 

Scotch Broth. 

Wipe three pounds mutton cut from fore-quarter. Cut 
lean meat in one-inch cubes, put in kettle, cover with 
three pints cold water, bring quickly to boiling point, 
skim, and add one-half cup barley which has been soaked 
in cold water over night; simmer one and one-half hours, 
or until meat is tender. Put bones in a second kettle, 
cover with cold water, heat slowly to boiling point, skim, 
and boil one and one-half hours. Strain water from bones 
and add to meat. Fry five minutes in two tablespoons 
butter, one-fourth cup each of carrot, turnip, onion, and 
celery, cut in one-lialf inch dice, add to soup with 
salt and pepper to taste, and cook until vegetables are 
soft. Thicken with two tablespoons each of butter and 
flour cooked together. Add one-half tablespoon finely 
chopped parsley just before serving. Pice may be used 
in place of barley. 


Lambs’ Kidneys I. 

Soak, pare, and cut in slices six kidneys, and sprinkle 
with salt and pepper. Melt two tablespoons butter in hot 


198 BOSTON COOKING-SCHOOL COOK BOOK. 


frying-pan, put in kidneys, and cook five minutes; dredge 
thoroughly with flour, and add two-thirds cup boiling 
water or hot Brown Stock. Cook live minuces, add more 
salt and pepper if needed. Lemon juice, onion juice, or 
Madeira wine may be used for additional flavor. Kidneys 
must be cooked a short time, or for several hours; they 
are tender after a few minutes’ cooking, but soon toughen, 
and need hours of cooking to again make them tender. 

Lambs’ Kidneys II. 

Soak, pare, trim, and slice six kidneys. Sprinkle with 
salt and pepper, saute in butter, and remove to a hot dish. 
Cook one-half tablespoon finely chopped onion in two table¬ 
spoons butter until brown; add three tablespoons Hour, 
and pour on slowly one and one-half cups hot stock. 
Season with salt and pepper, strain, add kidneys, and 
one tablespoon Madeira wine. 


WAYS OF WARMING OVER MUTTON AND LAMB. 

Minced Lamb on Toast. 

Remove dry pieces of skin and gristle from remnants 
of cold roast lamb, then chop meat. Heat in well but¬ 
tered frying-pan, season with salt, pepper, and celery 
salt, and moisten with a little hot water or stock; or, 
after seasoning, dredge well with flour, stir, and add 
enough stock to make thin gravy. Pour over small slices 
of buttered toast. 


Scalloped Lamb. 

Remove skin and fat from thin slices of cold roast 
lamb, and sprinkle with salt and pepper. Cover bottom 
of a buttered baking-dish with buttered cracker crumbs; 
cover crumbs with meat, cover meat with boiled maca¬ 
roni, and add another layer of meat and macaroni. Pour 
over Tomato Sauce, and cover with buttered cracker 


LAMB AND MUTTON. 


199 


crumbs. Bake in hot oven until crumbs are brown. Cold 
boiled rice may be used in place of macaroni. 

Blanquette of Lamb. 

Cut remnants of cooked lamb in cubes or strips. Re¬ 
heat two cups meat in two cups sauce, — sauce made of 
one-fourth cup each of butter and flour, one cup White 
Stock, and one cup of milk which has been scalded with 
two blades of mace. Season with salt and pepper, and 
add one tablespoon Mushroom Catsup, or any other suit¬ 
able table sauce. Garnish with large croft tons, serve 
around green peas, or in a potato border, sprinkled with 
finely chopped parsley. 

Barbecued Lamb. 

Cut cold roast lamb in thin slices and reheat in sauce 
made by melting two tablespoons butter, adding three- 
fourths tablespoon vinegar, one-fourth cup currant jelly, 
one-fourth teaspoon French mustard, and salt and cayenne 
to taste. 

Rechauffe of Lamb. 

Brown two tablespoons butter, add two and one-half 
tablespoons Hour, and stir until well browned; then add 
one-fourth teaspoon, each, curry powder, mustard, and 
salt, and one-eighth teaspoon paprika. Add, gradually, 
one cup brown stock and two tablespoons sherry wine. 
Reheat cold roast lamb cut in thin slices in sauce. 

Salmi of Lamb. 

Cut cold roast lamb in thin slices. Cook five minutes 
two tablespoons butter with one-half tablespoon finely 
chopped onion. Add lamb, sprinkle with salt and pep¬ 
per, and cover with one cup Brown Sauce, or one cup 
cold lamb gravy seasoned with Worcestershire, Harvey, 
or Elizabeth Sauce. Cook until thoroughly heated. Ar¬ 
range slices overlapping one another lengthwise of plat¬ 
ter, pour around sauce, and garnish with toast points. 
A few sliced mushrooms or stoned olives improve this 
sauce. 


200 BOSTON COOKING-SCHOOL COOK BOOK. 


Casserole of Rice and Meat. 

Line a mould, slightly greased, with steamed rice. Fill 
the centre with two cups cold, linely chopped, cooked 
mutton, highly seasoned with salt, pepper, cayenne, 
celery salt, onion juice, and lemon juice; then add one- 
fourth cup cracker crumbs, one egg slightly beaten, and 
enough hot stock or water to moisten. Cover meat with 
rice, cover rice with buttered paper to keep out moisture 
while steaming, and steam forty-live minutes. Serve on 
a platter surrounded Avith Tomato Sauce. Veal may be 
used in place of mutton. 

Breast of Lamb. 

Wipe a breast of lamb, put in kettle with bouquet of 
sweet herbs, a small onion stuck with six cloves, one-half 
tablespoon salt, one-half teaspoon peppercorns, and one- 
fourth cup each carrot and turnip cut in dice. Cover 
with boiling water, and simmer until bones will slip out 
easily. Take meat from water, remove bones, and press 
under weight. When cool, trim in shape, dip in crumbs, 
egg, and crumbs, fry in deep fat, and drain. Serve with 
Spanish Sauce. Small pieces of cold lamb may be sprin¬ 
kled with salt and pepper, dipped in crumbs, egg, and 
crumbs, and fried in deep fat. 


VEAL. 


201 


CHAPTER XJV. 

VEAL. 

T fEAL is the meat obtained from a young calf killed 
* when six to eight weeks old. Veal from a younger 
animal is very unwholesome, and is liable to provoke seri¬ 
ous gastric disturbances. Veal contains a much smaller 
percentage of fat than beef or mutton, is less nutri¬ 
tious and (though from a young creature) more difficult of 
digestion. Like lamb, it is not improved by long hang- 



1. Saddle of Mutton. 2. Pork for Larding. 
3. Leg of Veal from which Cutlets are cut. 


inor but should be soon eaten after killing and dress- 
ing. It should always be remembered that the flesh of 
young animals does not keep fresh as long as that of older 
ones. Veal is divided in same manner as lamb, into fore 
and hind quarters. The fore-quarter is subdivided into 
breast, shoulder, and neck; the hind-quarter into loin, 
leg, and knuckle. Cutlets, fillets (cushion), and fricandeau 
are cut from the thick part of leg. 

Good veal may be known by its pinkish-colored flesh 
and white fat; when the flesh lacks color, it has been 
taken from a creature which was too young to kill for 





202 BOSTON COOKING-SCHOOL COOK BOOK. 


food, or, if of the rig]it age, was bled before killing. 
Veal may be obtained throughout the year, but is in 
season during the spring. Veal should be thoroughly 
cooked; being deficient in fat and having but little flavor, 
pork or butter should be added while cooking, and more 
seasonin r is required than for other meats. 

Brown Sauce. Brown three tablespoons butter, add 
three tablespoons flour, and stir until well browned. Add 
gradually one and one-half cups stock or water, or half 
stock and half stewed and strained tomatoes. Season 
with salt, pepper, lemon juice, and Worcestershire Sauce. 
The trimmings from veal (including skin and bones) may 
be covered with one and one-lialf cups cold water, al¬ 
lowed to heat slowly to boiling point, then cooked, 
strained, and used for sauce. 

Veal may be cooked first in boiling water until tender, then 
crumbed and fried. The water in which veal was cooked 
may be used for sauce. Arrange on hot platter, strain 
sauce and pour around cutlets, and garnish with parsley. 

i 

Veal Cutlets. 

Use slices of veal from leg cut one-half inch thick. 
Wipe, remove bone and skin, then cut in pieces for serv¬ 
ing. The long, irregular-shaped pieces may be rolled, and 
fastened with small wooden skewers. Sprinkle with salt 
and pepper; dip in flour, egg, and crumbs; fry slowly, 
until well browned, in salt pork fat or butter; then 
remove cutlets to stewpan and pour over one and one- 
half cups Brown Sauce. Place on back of range and 
cook slowly forty minutes, or until cutlets are tender. 

Fricassee of Veal. 

Wipe two pounds sliced veal, cut from loin, and cover 
with boiling water; add one small onion, tw r o stalks celery, 
and six slices carrot. Cook slowly until meat is tender. 
Remove meat, sprinkle with salt and pepper, dredge with 
flour, and saute in pork fat. Strain liquor and use in 
making a Brown Sauce to nour around veal; there should 
be two cups of the sauce. 


VEAL. 


203 


Loin of Veal a la Jardiniere. 

Wipe four pounds loin of veal, sprinkle with salt and 
pepper, and dredge with flour. Put one-fourth cup flutter 
in deep stewpan ; when melted, at 1<1 veal and brown entire 
surface of meat, watching carefully and turning often, 
that it may not burn. Add one cup hot water, cover 
closely, and cook slowly two hours, or until meat is tender, 
adding more water as needed, using in all about three 
cups, ltemove meat, thicken stock remaining in pan 
with flour diluted with enough cold water to pour easily. 
Surround the meat with two cups each boiled turnips 
and carrots, cut in half-inch cubes, and potatoes cut in 
balls. Serve gravy in a tureen. 

Braised Shoulder of Veal. 

Bone, stuff, and sew in shape five pounds shoulder of 
veal; then cook as Braised Beef, adding with vegetables 
two sprigs thyme and one of marjoram. 

Koast Veal. 

The leg, cushion (thickest part of leg), and loin, are 
suitable pieces for roasting. When leg is to be used, it 
should be boned at market. Wipe meat, sprinkle with 
salt and pepper, stuff, and sew' in shape. Place on rack 
in dripping-pan, dredge meat and bottom of pan with 
flour, and place around meat strips of fat salt pork. 
Bake three or four hours in moderate oven, basting every 
fifteen minutes with one-third cup butter, melted in one- 
half cup boiling water, until used, then baste with fat in 
pan. Serve with brown gravy. 

Fricandeau of Veal. 


Lard a cushion of veal and roast or braise. 


204 BOSTON COOKING-SCHOOL COOK BOOK. 


India Curry. 

Wipe a slice of veal one-lialf inch thick, weighing one 
and one-half pounds, and cook in frying-pan without 
butter, quickly searing one side, then the other. Place 
on a board and cut in one and one-half inch pieces. Fry 
two sliced onions in one-lialf cup butter until brown, 
remove onions, and add to the butter, meat, and one-half 
tablespoon curry powder, then cover with boiling water. 
Cook slowly until meat is tender. Thicken with Hour 
. diluted with enough cold water to pour easily; then add 
one teaspoon vinegar. Serve with a border of steamed 
rice. 

Veal Birds. 

Wipe slices of veal from leg, cut as thinly as possible, 
then remove bone, skin, and fat. Pound until one fourth 
inch thick and cut in pieces two and one-lialf inches long 
by one and one-lialf inches wide, each piece making a 
bird. Chop trimmings of meat, adding for every three 
birds a piece of fat salt pork cut one inch square and 
one-fourth inch thick; pork also to be chopped. Add 
to trimmings and pork one-half their measure of fine 
cracker crumbs, and season highly with salt, pepper, 
cayenne, poultry seasoning, lemon juice, and onion juice. 
Moisten with beaten egg and hot water or stock. Spread 
each piece with thin layer of mixture and avoid having 
mixture come close to edge. Roll, and fasten with skewers. 
Sprinkle with salt and pepper, dredge with flour, and fry 
in hot butter until a golden brown. Put in stewpan, add 
cream to half cover meat, cook slowly twenty minutes or 
until tender. Serve on small pieces of toast, straining 
cream remaining in pan over birds and toast, and garnish 
with parsley. A Thin White Sauce in place of cream 
may be served around birds. 

Veal Loaf I. 

Separate a knuckle of veal in pieces by sawing through 
bone. Wipe, put in kettle with one pound lean veal and 


YEAL. 


205 


one onion; cover with boiling water and cook slowly 
until veal is tender. Drain and chop finely meat, season 
highly with salt and pepper. Garnish bottom of a mould 
with slices of hard boiled eggs and parsley. Put in layer 
of meat, layer of thinly sliced hard boiled eggs, sprinkle 
with finely chopped parsley, and cover with remaining 
meat. Pour over liquor, which should be reduced to one 
cupful. Press and chill, turn on a dish, and garnish with 
parsley. 

Veal Loaf II. 

Wipe three pounds lean veal, and remove skin and 
membrane. Chop finely or force through meat chopper, 
then add one-half pound fat salt pork (also finely chopped), 
six common crackers (rolled), four tablespoons cream, 
two tablespoons lemon juice, one tablespoon salt, one-half 
tablespoon pepper, and a few drops onion juice. Pack 
in a small bread pan, smooth evenly on top, brush with 
white of egg, and bake slowly three hours, basting with 
one-fourth cup pork fat. Prick frequently while baking, 
that pork fat may be absorbed by meat. Cool, remove 
from pan, and cut in thin slices for serving. 

WAYS OF WARMING OVER VEAL. 

Minced Veal on Toast. 

Prepare as Minced Lamb on Toast, using veal in place 
of lamb. 

Blanquette of Veal. 

Reheat two cups cold roast veal, cut in small strips, 
in one and one-half cups White Sauce I. Serve in a 
potato border and sprinkle over all finely chopped parsley. 

Ragout of Veal. 

Reheat two cups cold roast veal, cut in cubes, in one and 
one-half cups Brown Sauce seasoned with one teaspoon 
Worcestershire Sauce, few drops of onion juice, and a 
few grains of cayenne. 


iJOG BOSTON COOKIJNU-SCHOOL COO It LOOK. 


CHAPTER XV. 

SWEETBREADS. 

A SWEETBREAD is the tliymus gland of lamb or calf, 
but in cookery, veal sweetbreads only are consid¬ 
ered. It is prenatally developed, of unknown function, 
and as soon as calf is taken from liquid food it gradually 
disappears. Pancreas, stomach sweetbread, is sold in 
some sections of the country, but in our markets this cus¬ 
tom is not practised. Sweetbreads are a reputed table 
delicacy, and a valuable addition to the menu of the 
convalescent. 

A sweetbread consists of two parts, connected by tubing 
and membranes. The round, compact part is called the 
heart sweetbread, as its position is nearer the heart; the 
other part is called the throat sweetbread. When sweet¬ 
bread is found in market separated, avoid buying two of 
the throat sweetbreads, as the heart sweetbread is more 
desirable. 

Sweetbreads spoil very quickly. They should be re¬ 
moved from paper as soon as received from market, 
plunged into cold water and allowed to stand one hour, 
drained, and put into acidulated, salted boiling water, 
then allowed to cook slowly twenty minutes; again 
drained, and plunged into cold water, that they may be 
kept white and firm. Sweetbreads are 
in this manner for subsequent cooking. 

Broiled Sweetbread. 

Parboil a sweetbread, split cross-wise, sprinkle with 
salt and pepper, and broil live minutes. Serve with 
Lemon Butter. 


always parboiled 


SWEETBREADS. 


207 


Creamed Sweetbread. 

Parboil a sweetbread, and cut in one-lialf inch cubes, 
or separate in small pieces. Reheat in one cup White 
Sauce II. Creamed Sweetbread may be served on toast, 
or used as tilling for patty cases or Swedish Timbales. 


Creamed Sweetbread and Chicken. 

Reheat equal parts of cold cooked chicken, and sweet¬ 
bread cut in dice, in White Sauce II. 


Sweetbread k la Poulette. 


Reheat sweetbread, cut in cubes, in one cup Bechamel 
Sauce. 


Larded Sweetbread. 


Parboil a sweetbread, lard the upper side, and bake 
until well browned, basting with Meat Glaze. 


Sweetbread Cutlets with Asparagus Tips. 

Parboil a sweetbread, split, and cut in pieces shaped 
like a small cutlet, or cut in circular pieces. Sprinkle 
with salt and pepper, dip in crumbs, egg, and crumbs, 
and saute in butter. Arrange in a circle around Creamed 
Asparagus Tip*. 

Sweetbread with Tomato Sauce. 

Prepare as Sweetbread Cutlets with Asparagus Tips, 
saute in butter or fry in deep fat, and serve with Tomato 
Sauce. 

Sweetbread and Bacon. 

Parboil a sweetbread, cut in small pieces, dip in flour, 
egg, and crumbs, and arrange alternately with pieces of 
bacon on small skewers, having four pieces sweetbread 
and three of bacon on each skewer. Fry in deep fat, 
and drain. Arrange in a circle around mound of green 
peas. 


208 BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER XVI 


PORK. 


ORK is the flesh and fat of pig or hog. Different 



parts of the creature, when dressed, take different 


names. 


The chine and spareribs, which correspond to the loin 
in lamb and veal, are used for roasts or steaks. Two 
ribs are left on the chine. The hind legs furnish hams. 
These are cured, salted, and smoked. Sugar-cured hams 
are considered the best. Pickle, to which is added light 
brown sugar, molasses, and saltpetre, is introduced close 
to bone; hams are allowed to hang one week, then smoked 
with hickory wood. /Shoulders are usually corned, or 
salted and smoked, though sometimes cooked fresh. Pigs* 
feet are boiled until tender, split, and covered with vinegar 
made from white wine. Hocks , the part just above the 
feet, are corned, and much used by Germans. Heads are 
soused, and cooked bj^ boiling. The flank, which lies just 
below the ribs, is salted and smoked, and furnishes bacon. 
The best pieces of fat salt pork come from the back, on 
either side of backbone. 

Fat, when separated from flesh and membrane, is tried 
out and called lard. Leaf-lard is the best, and is tried 
out from the leaf-shaped pieces of solid fat which lie in¬ 
side the flank. Sausages are trimmings of lean and fat 
meat, minced, highly seasoned, and forced into thin cas¬ 
ings made of the prepared entrails. Little pigs (four 
weeks old) are sometimes killed, dressed, and roasted 
whole. 

Pork contains the largest percentage of fat of any meat. 
When eaten fresh it is the most difficult of digestion, and 


POIIK. 


209 


although found in market through the entire year, it 
should be but seldom served, and then only during the 
winter months. By curing, salting, and smoking, pork 
is rendered more wholesome. Bacon, next to butter and 
cream, is the most easily assimilated of all fatty foods. 


Pork Chops. 

Wipe chops, sprinkle with salt and pepper, place in a 
hot frying-pan, and cook slowly until tender, and well 
browned on each side. 


Pork Chops with Fried Apples. 

Arrange Pork Chops on a platter, and surround with 
slices of apples, cut one-half inch thick, fried in the fat 
remaining in pan. 


Roast Pork. 

Wipe pork, sprinkle with salt and pepper, place on a 
rack in a dripping-pan, and dredge meat and bottom of 
pan with flour. Bake in a moderate oven three or four 
hours, basting every fifteen minutes with fat in pan. 
Make a gravy as for other roasts. 


Pork Tenderloins with Sweet Potatoes. 

Wipe tenderloins, put in a dripping-pan, and brown 
quickly in a hot oven; then sprinkle with salt, pepper, and 
powdered sage, and bake forty-five minutes, basting every 
fifteen minutes. 

Sweet Potatoes. Pai’e six potatoes and parboil ten 
minutes, drain, put in pan with meat, and cook until soft, 
basting when basting meat. 

Breakfast Bacon. 

See Liver and Bacon, page 185v 

14 


210 BOSTON COOKING-SCHOOL COOK BOOK. 


Fried Salt Fork with Codfish. 

Cut fat salt pork in one-fourth inch slices, cut gashes 
one-third inch apart in slices, nearly to rind. Try out in 
a hot frying-pan until brown and crisp, occasionally turn¬ 
ing oft' fat from pan. Serve around strips of codfish 
which have been soaked in pan of lukewarm water and 
allowed to stand on back of range until soft. Serve 
with Drawn Butter Sauce, boiled potatoes, and beets. 

Broiled Ham. 

Soak thin slices of ham one hour in lukewarm water. 
Drain, wipe, and broil three minutes. 

Fried Ham and Eggs. 

Wipe ham, remove one-half outside layer of fat, and 
place in frying-pan. Cover with tepid water and let stand 
on back of range thirty minutes; drain, and dry on a 
towel. Heat pan, put in ham, brown quickly on one side, 
turn and brown other side: or soak ham over night, dry, 
and cook in hot frying-pan. If cooked too long, ham will 
become hard and dry. Serve with fried eggs cooked in 
the tried-out ham fat. 


Boiled Ham. 

Soak several hours or overnight in cold water to cover. 
Wash thoroughly, trim off hard skin near end of bone, put 
in a kettle, cover with cold water, heat to boiling point, 
and cook slowly until tender. See Time Table for Cook¬ 
ing, page fi2. Remove kettle from range and set aside, 
that ham may partially cool; then take from water, re¬ 
move outside skin, sprinkle with sugar and fine cracker 
crumbs, and stick with cloves one-half inch apart. Bake 
one hour in a slow oven. Serve cold, thinly sliced. 


POItK. 


211 


Roast Ham with Champagne Sauce. 

Place a whole baked ham in the oven fifteen minutes 
before serving time, that outside fat may be heated. 
Remove to a hot platter, garnish bone end with a paper 
ruffle, and serve with Champagne Sauce. 

Westphalian Ham. 

These hams are imported from Germany, and need no 
additional cooking. Cut in very thin slices for serving. 

Broiled Pigs’ Feet. 

Wipe, sprinkle with salt and pepper, and broil six to 
eight minutes. Serve with Maitre dTIotel Butter or 
Sauce Piquante. 

Fried Pigs’ Feet. 

Wipe, sprinkle with salt and pepper, dip in crumbs, 
egg, and crumbs, fry in deep fat, and drain. 


Sausages. 

Cut apart a string of sausages. Pierce each sausage 
several times with a carving fork. Put in frying-pan, 
cover with boiling water, and cook fifteen minutes; drain, 
return to frying-pan, and fry until well browned. Serve 
with fried apples. Sausages are often broiled same as 
bacon and apples baked in pan under them. 


Boston Baked Beans. 

Pick over one quart pea beans, cover with cold water, 
and soak over night. In morning, drain, cover with fresh 
water, heat slowly (keeping water below boiling point), and 
cook until skins will burst, — which is best determined by 
taking a few beans on the tip of a spoon and blowing on 
them, when skins will burst if sufficiently cooked Beans 
thus tested must, of course, be thrown away. Drain 
beans, throwing bean-water out of doors, not in sink. 


212 BOSTON COOKING-SCHOOL COOK BOOK. 


Scald rind of one-half pound fat salt pork, scrape, remove 
one-fourth inch slice and put in bottom of bean-pot. Cut 
through rind of remaining pork every one-half inch, mak¬ 
ing cuts one inch deep. Put beans in pot and bury pork 
in beans, leaving rind exposed. Mix one tablespoon 
salt, one tablespoon molasses, and three tablespoons 
sugar; add one cup boiling water, and pour over beans; 
then add enough more boiling water to cover beans. 
Cover bean-pot, put in oven, and bake slowly six or 
eight hours, uncovering the last hour of cooking, that 
rind may become brown and crisp. Add water as needed. 
Many feel sure that by adding with seasonings one-half 
tablespoon mustard, the beans are more easily digested. 
If pork mixed with lean is preferred, use less salt. 

The fine reputation which Boston Baked Beans have 
gained, has been attributed to the earthen bean-pot with 
small top and bulging sides in which they are supposed to 
be cooked. Equally good beans have often been eaten 
where a five-pound lard pail was substituted for the broken 
bean-pot. 

Yellow-eyed beans are very good when baked. 


POULTltY AND GAME. 


213 


CHAPTER XVII. 


POULTRY AND GAME. 


POULTRY im 

A p\T*Anf, nio* 


includes all domestic birds suitable for food 


except pigeon and squab. Examples: Chicken, 
fowl, turkey, duck, goose, etc. Game includes such birds 
and animals suitable for food as are pursued and taken 
in field and forest. Examples: Quail, partridge, wild 
duck, plover, deer, etc. 

The liesli of chicken, fowl, and turkey has much shorter 
fibre than that of ruminating animals, and is not inter¬ 
mingled with fat, —the fat always being found in layers 
directly under the skin, and surrounding the intestines. 
Chicken, fowl, and turkey are nutritious, and chicken is 
specially easy of digestion. The white meat found on 
breast and wing is more readily digested than the dark 
meat. The legs, on account of constant motion, are of 
a coarser fibre and darker color. 

Since incubators have been so much used for hatching 


chickens, small birds suitable for broiling may be always 
found in market. Chickens which appear in market dur¬ 
ing January weighing about one and one-half pounds are 
called spring chickens. 

Fowl is found in market throughout the year, but is at 
its best from March until June. 

Philadelphia, until recently, furnished our market with 
Philadelphia chickens and capons, but now Massachusetts 
furnishes equally good ones, which are found in market 
from December to June. They are very large, plump, 
and superior eating. At an early age they are deprived 
of the organs of reproduction, penned, and specially fatted 


214 BOSTON (jOOKTNO-SOITOOL COOK BOOK. 


for killing. They are recognized by the presence of head, 
tail, and wing feathers. 

Turkeys are found in market throughout the year, but 
are best during the winter months. Tame ducks and 
geese are very indigestible on account of the large quan¬ 
tity of fat they contain. Goose meat is thoroughly in¬ 
filtrated with fat, containing sometimes from forty to forty- 
five per cent. Pigeons, being old birds, need long, slow 
cooking to make them tender. Squabs (young pigeons) 
make a delicious tidbit for the convalescent, and are often 
the first meat allowed a patient by the physician. 

The flesh of game, with the exception of wild duck and 
wild geese, is tender, contains less fat than poultry, is of 
fine though strong flavor, and easy of digestion. Game meat 
is usually of dark color, partridge and quail being excep¬ 
tions, it ad is usually cooked rare. Venison, the flesh of 
deer, is short fibred, dark colored, highly savored, tender, 
and easy of digestion; being highly savored, it often dis¬ 
agrees with those of weak digestion. 

Geese are in market throughout the year, Massachusetts 
and Rhode Island furnishing specially good ones. A 
goose twelve weeks old is known as a green goose. They 
may' be found in market from May to September. Young 
geese which appear in market September first and con¬ 
tinue through December are called goslings. They have 
been hatched during May and June., and then fatted for 
market. 

Young ducks, found in market about March first, are 
called ducklings. Canvasback Ducks have gained a fine 
reputation throughout the country, and are found in mar¬ 
ket from the last of November until March. Redhead 
Ducks are in season two weeks earlier, and are about as 
good eating as Canvasback Ducks, and much less in price. 
The distinctive flavor of both is due to the wild celery on 
which they feed. Many other kinds of ducks are found 
in market during the fall and winter. Examples: Wid¬ 
geon, Mallard, Lake Erie Teal, Black Ducks, and Butter- 
balls. 


POULTRY AND GAME. 


‘21;*) 


Fresh quail are iu market from October fifteenth to 
January first, the law forbidding their being killed at any 
other time in the year. The same is true of partridge, 
but both are frozen and kept in cold storage several 
months. California sends frozen quail in large numbers 
to Eastern markets. Grouse (prairie chicken) are al¬ 
ways obtainable, — fresh ones in the fall; later, those kept 
in cold storage. Plover may be bought from April until 
December. 

To Select Poultry and Game. A chicken is known by 
soft feet, smooth skin, and soft cartilage at end of breast¬ 
bone. An abundance of pinfeathers always indicates a 
young bird, while the presence of long hairs denotes age. 
In a fowl the feet have become hard and dry with coarse 
scales, and cartilage at end of breastbone has ossified. 
Cock turkeys are usually better eating than lieu turkeys, 
unless hen turkey is young, small, and plump. A good 
turkey should be plump, have smooth dark legs, and 
cartilage at end of breastbone soft and pliable. Good 
geese abound in pinfeathers. Small birds should be 
plump, have soft feet and pliable bills. 

To Dress and Clean Poultry. Remove hairs and down by 
holding the bird over a flame (from gas, alcohol, or burn¬ 
ing paper) and constantly changing position until all 
parts of surface have been exposed to flame ; this is known 
as singeing. Cut off the head and draw out pinfeathers, 
using a small pointed knife. Cut through the skin around 
the leg one and one-half inches below the leg joint, care 
being taken not to cut tendons; place leg at this cut over 
edge of board, press downward to snap the bone, then 
take foot in right hand, holding bird firmly in left hand, 
and pull off foot, and with it the tendons. In old birds 
the tendons must be drawn separately, which is best ac¬ 
complished by using a steel skewer. Make an incision 
through skin below breastbone, just large enough to ad¬ 
mit the hand. With the hand remove entrails, gizzard, 
heart, and liver; the last three named constitute what is 
known as giblets. The gall bladder, lying on the under 


BOSTON COOKING-SCHOOL COOK BOOK. 


^1G 

surface of the right lobe of the liver, is removed with liver, 
and great care must be taken that it is not broken, as a 
small quantity of the bile which it contains would impart 
a bitter flavor to the parts with which it came in contact. 
Enclosed by the ribs, on either side of backbone, may be 
found the lungs, of spongy consistency and red color. 
Care must be taken that every part of them is removed. 
Kidneys, lying in the hollow near end of backbone, must 
also be removed. L>y introducing first two fingers under 
skin close to neck, the windpipe may be easily found and 
withdrawn; also the crop, which will be found adhering 
to skin close to breast. Draw down neck skin, and cut 
off neck close to body, leaving skin long enough to fasten 
under the back. Remove oil bag, and wash bird by allow¬ 
ing cold water to run through it, not allowing bird to soak 
in cold water. Wipe inside and outside, looking carefully 
to see that everything has been withdrawn. If there is 
disagreeable odor, suggesting that fowl may have been 
kept too long, clean at once, wash inside and out with 
soda water, and sprinkle inside with charcoal and place 
some under wings. 

Poultry dressed at market seldom have tendons removed 
unless so ordered. It is always desirable to have them 
withdrawn, as they become hard and bony during cooking. 
It is the practice of market-men to cut a gash through 
the skin, to easier reach crop and windpipe. This gash 
must be sewed before stuffing, and causes the bird to look 
less attractive when cooked. 

To Cut up a Fowl. Singe, draw out pinfeathers, cut 
off head, remove tendons and oil bag. Cut through skin 
between leg and body close to body, bend back leg (thus 
breaking ligaments), cut through fiesh, and separate at 
joint. Separate the upper part of leg, second joint, from 
lower part of leg, drumstick *, as leg is separated from 
body. Remove wing by cutting through skin and flesh 
around upper wing joint which lies next to body, then dis¬ 
joint from body. Cut off tip of wing and separate wing 
at middle joint. Remove leg and wing from other side. 


217 


POULTRY ALL GAME. 

Separate breast from back by cutting through skin, be¬ 
ginning two inches below breastbone and passing knife 
between terminus of small ribs on either side and extend¬ 
ing cut to collar-bone. Before removing entrails, gizzard, 
heart, liver, lungs, kidneys, crop, and windpipe, observe 
their position, that the anatomy of the bird may be under¬ 
stood. The back is sometimes divided by cutting through 
the middle crosswise. The wishbone, with, adjoining 
meat, is frequently removed, and the breast meat may be 
separated in two parts by cutting through ilesh close to 
breastbone with cleaver. Wipe pieces, excepting back, 
with cheese cloth wrung out of cold water. Back piece 
needs thorough washing. 

To Clean Giblets. Remove thin membrane, arteries, 
veins, and clotted blood around heart. Separate gall 
bladder from liver, cutting off any of liver that may have 
a greenish tinge. Cut fat and membranes from gizzard. 
Make a gash through thickest part of gizzard, and cut as 
far as inner lining, being careful not to pierce it. Remove 
the inner sack and discard. Wash giblets and cook 
until tender, with neck and tips of wings, putting them in 
cold water and heating water quickly that some of the 
flavor may be drawn out into stock, which is to be used 
for making gravy. 

To Stuff Poultry. Put stuffing by spoonfuls in neck 
end, using enough to sufficiently fill the skin, that bird may 
look plump when served. Where cracker stuffing is used, 
allowance must be made for the swelling of crackers, 
otherwise skin may burst during cooking. Put remaining 
stuffing in body; if body is full, sew skin; if not full, 
bring skin together with a skewer. 

To Truss Fowl. Draw thighs close to body and hold by 
inserting a steel skewer under middle joint, running it 
through body, coming out under middle joint on other 
side. Cut piece three-fourths inch wide from neck skin, 
and with it fasten legs together at ends; or cross drum¬ 
sticks, tie securely with a long string, and fasten to tail. 
Place wings close to body and hold them by inserting a 


218 BOSTON COOKING-SCHOOL COOK BOOK. 


second skewer through wing, body, and wing on oppo* 
site side. Draw neck skin under back and fasten with a 
small wooden skewer. Turn bird on its breast. Cross 
string attached to tail piece and draw it around each end 
of lower skewer, again cross string and draw around each 
end of upper skewer; fasten string in a knot and cut off 
ends. In birds that are not stuffed, legs are often passed 
through incisions cut in body under bones near tail. 


< 



Stuffed and Trussed Chicken. 


To Dress Birds for Broiling. Singe, wipe, and with a 
sharp-pointed knife, beginning at back of neck, make a 
cut through backbone the entire length of bird. Lay 
open the bird and remove contents from inside. Cut out 
rib bones on either side of backbone, remove breastbone, 
then cut through tendons at joints. 

To Fillet a Chicken. Remove skin from breast, and with 
a small sharp knife begin at end of collar-bone and cut 
through flesh, following close to wish and breastbones 
the entire length of meat. Raise flesh with fingers, and 
with knife free the piece of meat from bones which lie 
under it. Cut meat away from wing joint; this solid 
piece of breast is meat known as a fillet. This meat is 





POULTRY AiNL) CAME. 


2FJ 

easily separated in two parts. The upper, larger part is 
called the large fillet ; the lower part, the mignon fillet. 
The tough skin on the outside of large fillet should be 
removed, also the sinew from mignon fillet. To remove 
tough skin, place large fillet on a board, upper side down, 
make an incision through flesh at top of fillet, and cut 
entire length of fillet, holding knife as close to skin as 
possible. Trim edges, that fillet may look shapely. 

Broiled Chicken. 

Dress for broiling, following directions on page 218. 
Sprinkle with salt and pepper, and place in a well-greased 
broiler. Broil twenty minutes over a clear fire, watching 
carefully and turning broiler so that all parts may be 
equally browned. The flesh side must be exposed to the 
fire the greater part of time, as the skin side will brown 
quickly. Remove to a hot platter, spread with soft butter, 
and sprinkle with salt and pepper. Chickens are s<3 apt 
to burn while broiling that many prefer to. partially cook 
in oven. Place chicken in dripping-pan, skin side down, 
sprinkle with salt and pepper, dot ever with butter, and 
bake fifteen minutes in hot oven; then broil to finish 
cooking. 

Boiled Fowl. 

Dress, clean, and truss a four-pound fowl; tie in a 
piece of cheese cloth, —otherwise scum will settle on skin 
and discolor it. Place on trivet in a kettle, half surround 
with boiling w r ater, cover, and cook slowly until tender, 
turning occasionally. Add salt the last hour of cooking. 
Serve with Egg, Oyster, or Celery Sauce. It is not desir¬ 
able to stuff a boiled fowl. 

Boiled Capon with Cauliflower Sauce. 

Prepare and cook a capon same as Boiled Fowl, and 
serve surrounded with Cauliflower Snuce and garnished 

v? 

with parsley. 


220 BOSTON COOKING-SCHOOL COOK BOOK. 


Chicken a la Providence. 


Prepare and boil a chicken, following recipe for Boiled 
Fowl. The liquor should be reduced to two cups, and 
used for making sauce, with two tablespoons each butter 
and flour cooked together. Add to sauce one-lialf cup 
each of cooked carrot (cut in fancy shapes) and green 
peas, one teaspoon lemon juice, yolks two eggs, salt and 
pepper. Place chicken on hot platter, surround with 
sauce, and sprinkle chicken and sauce with one-half table¬ 
spoon linely chopped parsley. 


Roast Chicken. 


Dress, clean, stuff, and truss a chicken. Place on its 
back on rack in a dripping-pan, rub entire surface with 
salt, and spread breast and legs with three tablespoons 
butter, rubbed until creamy and mixed with two table¬ 
spoons flour. Dredge bottom of pan with flour. Place in 
a hot oven, and when flour is well browned, reduce the 
heat, then baste. Continue basting every ten minutes 
until chicken is cooked. For basting, use one-fourth cup 
butter, melted in two-thirds cup boiling water, and after 
this is gone, use fat in pan, and when necessary to prevent 
flour burning, add one cup boiling water. During cook¬ 
ing, turn chicken frequently, that it may brown evenly. 
If a thick crust is desired, dredge bird with flour two or 
three times during cooking. If a glazed surface is pre¬ 
ferred, spread bird with butter, omitting flour, and do not 
dredge during baking. When breast meat is tender, 
bird is sulliciently cooked. A four pound chicken requires 
about one and one-lialf hours. 


Stuffing I. 


1 cup cracker crumbs. 

% cup butter. 

Powdered sage, summer savory, 


Salt. 

Pepper. 

y z cup boiling water. 


or marjoram. 

Melt butter in water, and pour over crackers, to which 
seasonings have been added. 


POULTRY AND GAME. 



Stuffing II. 

1 cup cracker crumbs. Salt. 

% cup melted butter. Pepper. 

Sage or Poultry Seasoning. % cup scalded milk. 

Make as Stuffing I. 

Gravy. 

Pour off liquid in pan in which chicken has been roasted. 
From liquid skim off four tablespoons fat; return fat to 
pan and brown with four tablespoons Hour; add two cups 
stock in which giblets, neck, and tips of wings have been 
cooked. Cook five minutes, season with salt and pepper, 
then strain. The remaining fat may be used, in place of 
butter, for frying potatoes, or for basting when roasting 
another chicken. 

For Giblet Gravy, add to the above, giblets (heart, liver, 
and gizzard) finely chopped. 

Braised Chicken. 

Dress, clean, and truss a four-pound fowl. Try out 
two slices fat salt pork, cut one-fourth inch thick; remove 
scraps and add to fat five slices carrot cut in small cubes, 
one-half sliced onion, two sprigs thyme, one sprig parsley, 
and one bay leaf, then cook ten minutes; add two table¬ 
spoons butter, and fry fowl, turning often until surface is 
well browned. Place on trivet in a deep pan, pour over 
fat, and add two cups boiling water or chicken stock. 
Cover, and bake in slow oven until tender, basting often, 
and adding more water if needed. Serve with a sauce 
made from stock in pan, first straining and removing the 
fat. 

Chicken Fricassee. 

Dress, clean, and cut up a fowl. Put in a kettle, cover 
with boiling water, and cook slowly until tender, adding 
salt to water when chicken is about half done. Remove 


222 BOSTON COOKING-SCHOOL COOK BOOK. 

from water, sprinkle with salt and pepper, dredge with 
flour, and saute in butter or pork fat. Arrange chicken 
on pieces of dry toast placed on a hot platter, having wings 
and second joints opposite each other, breast in centre of 
platter, and drumsticks crossed just below second joints. 
Pour around White or Brown Sauce. Reduce stock to 
two cups, strain, and remove the fat. Melt three table¬ 
spoons butter, add four tablespoons flour, and pour on 
gradually one and one-half cups stock. Just before serv¬ 
ing, add one-half cup cream, and salt and pepper to taste; 
or make a sauce by browning butter and flour and adding 
two cups stock, then seasoning with salt and pepper. 

Fowls, which are always made tender by long cooking, 
are frequently utilized in this way. If chickens are em¬ 
ployed, they are sauted without previous boiling, and al¬ 
lowed to simmer fifteen to twenty minutes in the sauce. 

Fried Chicken. 

Fried chicken is prepared as Chicken Fricassee, with 
Brown Sauce, chicken always being used, never fowl. 

Maryland Chicken. 

Dress, clean, and cut up two chickens. Sprinkle with 
salt and pepper, dip in flour, egg, and crumbs, place in a 
well-greased dripping-pan, and bake twenty minutes in a 
hot oven, basting after first five minutes of cooking with 
one-third cup melted butter. Arrange on platter and pour 
over two cups Cream Sauce, 

Chicken & la Merango. 

Dress, clean, and cut up a chicken. Sprinkle with salt 
and pepper, dredge with flour, and saute in salt pork fat. 
Put in a stewpan, cover with sauce, and cook slowly until 
chicken is tender. Add one-half can mushrooms cut in 
quarters, and cook five minutes. Arrange chicken on 
serving dish and pour around sauce; garnish with parsley. 


POULTRY AND GAME. 


223 


Sauce. 


34 cup butter. 

1 tablespoon finely chopped 
onion. 

1 slice carrot, cut in cubes. 

1 slice turnip, cut in cubes. 
34 cup flour. 


2 cups boiling water. 

_34 cup stewed and strained 
tomato. 

1 teaspoon salt. 

% teaspoon pepper. 

Few grains cayenne. 


Cook butter five minutes with vegetables. Add flour, 
with salt, pepper, and cayenne, and cook until flour is well 
browned. Add gradually water and tomato; cook five 
minutes, then strain. 


Baked Chicken. 

Dress, clean, and cut up two chickens. Place in a drip¬ 
ping-pan, sprinkle with salt and pepper, dredge with flour, 
and dot over with one-fourth cup butter. Bake thirty 
minutes in a hot oven, basting every five minutes with 
one-fourth cup butter melted in one-fourth cup boiling 
water. Serve with gravy made by using fat in pan, one- 
fourth cup flour, one cup each chicken stock and cream, 
salt and pepper. 

Chicken Gumbo. 

Dress, clean, and cut up a chicken. Sprinkle with salt 
and pepper, dredge with flour, and saute in pork fat. Fry 
one-half finely chopped onion in fat remaining in frying- 
pan. Add four cups sliced okra, sprig of parsley, and 
one-fourth red pepper finely chopped, and cook slowly fif¬ 
teen minutes. Add to chicken, with one and one-half cups 
tomato, three cups boiling water and one and one-half 
teaspoons salt. Cook slowly until chicken is tender, then 
add one cup boiled rice. 


Chicken Stew. 

Dress, clean, and cut up a fowl. Put in a stewpan, 
cover with boiling water, and cook slowly until tender, 
adding one-half tablespoon salt and one-eighth teaspoon 


224 BOSTON COOKING-SCHOOL COOK BOOK. 


pepper when fowl is about half cooked. Thicken stock 
with one-third cap flour diluted with enough cold water to 
pour easily. Serve with Dumplings. If desired richer, 
butter may be added. 


Chicken Pie. 


Dress, clean, and cut up two fowls or chickens. Putin 
a stewpan with one-half onion, sprig of parsley, and bit 
of bay leaf; cover with boiling water, and cook slowly 
until tender. When chicken is half cooked, add one-lialf 
tablespoon salt and one-eighth teaspoon pepper. Remove 
chicken, strain stock, skim off fat, and then cook until 
reduced to four cups. Thicken stock with one-third cup 
flour diluted with enough cold water to pour easily. Place 
a small cup in centre of baking-dish, arrange around it 
pieces of chicken, removing some of the larger bones; 
pour over gravy, and cool. Cover with pie crust, in which 
several incisions have been made that there may be an 
outlet for escape of steam and gases. Wet edge of crust 
and put around a rim, having rim come close to edge. 
Bake in a moderate oven until crust is well risen and 
browned. Roll remnants of pastry and cut in diamond- 
shaped pieces, bake, and serve with pie when reheated. 
If puff paste is used, it is best to bake top separately. 


Chicken Curry. 


1 tablespoon curry powder. 

2 teaspoons salt. 

1 teaspoon vinegar. 


3 lb. chicken. 
y cup butter. 
2 onions. 


Clean, dress, and cut chicken in pieces for serving. Put 
butter in a hot frying-pan, add chicken, and cook ten min¬ 
utes ; then add liver and gizzard and cook ten minutes 
longer. Cut onions in thin slices, and add to chicken with 
curry powder and salt. Add enough boiling water to cov¬ 
er, and simmer until chicken is tender. Remove chicken ; 
strain and thicken liquor with flour diluted with enough 


POULTRY AND GAMP 


00£ 


cold water to pour easily. Pour gravy over chicken, and 
serve with a border of rice or Turkish Pilaf. 


Jellied Chicken. 

Dress, clean, and cut up a four-pound fowl. Put in a 
stewpan with two slices onion, cover with boiling water, 
and cook slowly until meat falls from bones. When half 
cooked, add one-half tablespoon salt. Remove chicken ; 
reduce stock to three-fourths cup, strain, and skim off fat. 
Decorate bottom of a mould with parsley and slices of hard 
boiled eggs. Pack in meat freed from skin and bone and 
sprinkled with salt and pepper. Pour on stock and place 
mould under heavy weight. Keep in a cold place until 
linn. In summer it is necessary to add one teaspoon dis¬ 
solved granulated gelatine to stock. 


Chickens’ Livers with Madeira Sauce. 

Clean and separate livers, sprinkle with salt and pepper, 
dredge with flour, and saute in butter. Brown two table¬ 
spoons butter, add two and one-lialf tablespoons flour, and 
when well browned add gradually one cup Brown Stock; 
then add two tablespoons Madeira wine, and reheat livers 
in sauce. 

Chickens’ Livers with Bacon. 

Clean livers and cut each liver in six pieces. Wrap a 
thin slice of bacon around each piece and fasten with a 
small skewer. Put in a broiler, place over a dripping- 
pan, and bake in a hot oven until bacon is crisp, turning 
once during cooking. 

Sauted Chickens’ Livers. 

Cut one slice bacon in small pieces and cook five min¬ 
utes with two tablespoons butter. Remove bacon, add 
one finely chopped shallot, and fry two minutes; then add 
six chickens’ livers cleaned and separated, and cook two 

16 


220 BOSTON COOKING-SCI-fOOL OOOK BOOK. 

minutes. Add two tablespoons ll<nir, one cup Brown 
Stock, one teaspoon lemon juice, and one-l'ourth cup sliced 
mushrooms. Cook two minutes, turn into a serving dish, 
and sprinkle with linely chopped parsley. 


Chickens’ Livers with Curry. 

Clean and separate livers. Dip in seasoned crumbs, 
egg, and crumbs, and saute in butter. Remove livers, and 
to fab in pan add two tablespoons butter, one-half table¬ 
spoon finely chopped onion, and cook live minutes. Add 
two tablespoons Hour mixed with one-half teaspoon curry 
powder and one cup stock. Strain sauce over livers, and 
serve around livers Rice Timbales. 


Boiled Turkey. 

Prepare and cook same as Boiled Fowl. Serve with 
Oyster or Celery Sauce. 


Roast Turkey. 

Dress, clean, stuff, and truss a ten-pound turkey, see 
pages 215-217. Place on its side on rack in a dripping- 
pan, rub entire surface with salt, and spread breast, legs, 
and wings with one-third cup butte?, rubbed until creamy 
and mixed with one-fourth cup Hour. Dredge bottom of 
pan with Hour. Place in a hot oven, and when flour on tur¬ 
key begins to brown, reduce heat, baste with fat in pan, 
and add two cups boiling water. Continue basting every 
fifteen minutes until turkey is cooked, which will require 
about three hours. For basting, use one-lialf cup butter 
melted in one-half cup boiling water, and after this is used 
baste with fat in pan. During cooking turn turkey fre¬ 
quently, that it may brown evenly. If turkey is brown¬ 
ing too fast, cover with buttered paper to prevent burning. 
Remove string and skewers before serving. Garnish with 
parsley or celery tips. 


■POULTRY ANI) GAME. 



nut Stuffing. 


Chestnut Stuffing. 


3 cups French chestnuts. 
*<> cup butter. 

1 teaspoon salt. 


% teaspoon pepper. 

% cup cream. 

1 cup cracker crumbs. 


Shell and blanch chestnuts. Cook in boiling salted 
water until soft. Drain and mash, using a potato ricer. 
Add one-half the butter, salt, pepper, and cream. Melt 
remaining butter, mix with cracker crumbs, then combine 
mixtures. 


Gravy. 


Pour off liquid in pan in which turkey has been roasted. 
From liquid skim off six tablespoons fat; return fat to 
pan and brown with six tablespoons flour; pour on grad¬ 
ually three cups stock in wiiicli giblets, neck, and tips of 
wings have been cooked, or use liquor left in pan. Cook 
five minutes, season with salt and pepper; strain. For 
Giblet Gravy add to the above, giblets (heart, liver, and 
gizzard) finely chopped. 


Chestnut Gravy. 


To two cups thin Turkey Gravy add three-fourths cup 
cooked and mashed chestnuts. 


To Carve Turkey. 


Bird should be placed on back, with legs at right of 
platter for carving. Introduce carving fork across breast¬ 
bone, hold firmly in left hand, and with carving knife in 
right hand cut through skin between leg and body, close to 
body. With knife pull back leg and disjoint from body. 
Then cut off wing. Remove leg and wing from other side. 
Separate second join f s from drum-sticks and divide wings 


BOSTON COOKING-SCHOOL COOK BOOK. 


nt joints. Carve breast meat in thin crosswise slices. 
Under back on either side of backbone may be found 
two small, oyster-shaped pieces of dark meat, which are 
dainty tidbits. Chicken and fowl are carved in the same 
way. For a small family carve but one side of a turkey, 
that remainder may be left in better condition for second 
serving. 

Roast Goose with Potato Stuffing. 

Singe, remove pinfeathers, wash and scrub a goose in 
hot soapsuds; then draw (which is removing inside con¬ 
tents). Wash in cold water and wipe. Stuff, truss, 
sprinkle with salt and pepper, and lay six thin strips fat 
salt pork over breast. Place on rack in dripping-pan, 
put in hot oven and bake two hours. Baste every 
fifteen minutes with fat in pan. Remove pork last half- 
hour of cooking. Place on platter, cut string, and remove 
string and skewers. Garnish with watercress and bright 
red cranberries, and place Potato Apples between pieces 
of watercress. Serve with Apple Sauce. 


Potato Stuffing. 

2 cups hot mashed potato. % cup butter. 

I 3.4 cups soft stale bread crumbs. .1 egg. 

cup finely chopped fat salt pork. 1U teaspoons salt. 

1 finely chopped onion. 1 teaspoon sage. 

Add to potato, bread crumbs, butter, egg, salt, and 
sage; then add pork and onion. 

To Truss a Goose. 

A goose, having short legs, is trussed differently from 
chicken, fowl, and turkey. After inserting skewers, wind 
string twice around one leg bone, then around other leg 
bone, having one inch space of string between legs. 
Draw legs with both ends of string, close to back, cross 
string under back, then fasten around skewers and tie in 
a knot. 


rOULTltY AM) GAME. 


229 


Roast Wild Duck. 

Dress and clean a wild duck and truss as goose. Place 
on rack in dripping-pan, sprinkle witli salt and pepper, 
and cover breast with two very thin slices fat salt pork. 
Bake twenty to thirty minutes in a very hot oven, best¬ 
ing every live minutes witli fat in pan; cut string and 
remove string and skewers. Serve with Orange or Olive 
Sauce. Currant jelly should accompany a duck course. 
Domestic ducks should always be well cooked, requiring 
little more than twice the time allowed for wild ducks. 

Ducks are sometimes stuffed with apples, pared, cored, 
and cut in quarters, or three small onions may be put in 
body of duck to improve flavor. Neither apples nor onions 
are to be served. If a stuffing to be eaten is desired, 
cover pieces of dry bread with boiling water; as soon as 
bread has absorbed water, press out the water; season 
bread with salt, pepper, melted butter, and finely-chopped 
onion. 

Braised Duck. 

Tough ducks are sometimes steamed one hour, and then 
braised in same manner as chicken. 

Broiled Quail. 

Follow recipe for Broiling Chicken, allowing eight min¬ 
utes for cooking. Serve on pieces of toast, and garnish 
witli parsley and thin slices of lemon. Currant jelly or 
Bice Croquettes with Jell} r should accompany this course. 

Roast Quail. 

Dress, clean, lard, and truss a quail. Bake same as 
Larded Grouse, allowing fifteen to twenty minutes for 
cooking. 

Larded Grouse. 

Clean, remove pinions, and if it be tough the skin covering 
breast. Lard breast and insert two lardoons in each leg. 


230 


BOSTON COOKING-SCHOOL COOK BOOK. 


Truss, and place oil trivet in small shallow pan; rub with 
salt, brush over with melted butter, dredge with Hour, and 
surround with trimmings of fat salt pork. Bake twenty 
to twenty-live minutes in a hot oven, basting three times. 
Arrange on platter, remove string and skewers, pour 
around Bread Sauce, and sprinkle bird and sauce with 
coarse browned bread crumbs. Garnish with parsley. 


Broiled or Roasted Plover. 

Plover is broiled or roasted same as quail. 


Potted Pigeons. 

Clean, stuff, and truss six pigeons, place upright in n 
stewpan, and add one quart boiling water in which celery 
has been cooked. Cover, and cook slowly three hours or 
until tender; or cook in oven in a covered earthen dish. 
Itemove from water, cool slightly, sprinkle with salt and 
pepper, dredge with flour, and brown entire surface in 
pork fat. Make a sauce with one-fourtli cup each butter 
and flour cooked together and stock remaining in pan; 
there should be two cups. Place each bird on a slice of 
dry toast, and pour gravy over all. Garnish with parsley. 


Stuffing. 


1 cup hot riced potatoes 
34 teaspoon salt. 

34 teaspoon pepper. 

34 teaspoon marjoram 
or summer savory. 
Few drops onion juice. 


1 tablespoon butter. 

34 cup soft stale bread 

crumbs soaked in some 
of the celery water and 
wrung in cheese cloth. 


Yolk 1 


fMT<T 


Mix ingredients in order given. 


Broiled Venison Steak. 

Follow recipe for Broiled Beefsteak. Serve with 
Maitre dTIbtel Butter. Venison should always be cooked 
rare. 


WARMING OVER POULTRY AND GAME. 2o1 
Venison Cutlets. 

Clean and trim slices of venison cut from loin. Sprinkle 
with salt and pepper, brush over with melted butter or 
olive oil, and roll in soft stale bread crumbs. Place in a 
broiler and broil live minutes, or saute in butter. Serve 
with Port Wine Sauce. 

Roast Leg of Venison. 

Prepare and cook as Roast Lamb, allowing less time 
that it may be cooked rare. 

Saddle of Venison. 

Clean and lard a saddle of venison. Cook same as 
Saddle of Mutton. Serve with Currant Jolly Sauce. 


WAYS OF WARMING OVER POULTRY AND GAME. 

Creamed Chicken. 

iy 2 cups cold cooked chicken 1 cup White Sauce TT. 
cut in dice. teaspoon celery salt. 

Heat chicken dice in sauce, to which celery salt has 
been added. 

Creamed Chicken with Mushrooms. 

Add to Creamed Chicken one-fourth cap mushrooms 
cut in slices. 

Chicken with Potato Border. 

Serve Creamed Chicken in Potato Border. 


Chicken in Baskets. 

To three cups hot mashed potatoes add three table¬ 
spoons butter, one teaspoon salt, yolks of three eggs 
slightly beaten, and enough milk to moisten. Shape 


BOSTON COOKING-SCHOOL COOK BOOK. 


Q‘i() 


in form of small baskets, using a pastry-bag and tube. 
Brush over with white of egg slightly beaten, and brown 
in oven. Fill with Creamed Chicken. Form handles for 
baskets of parsley. 


Cliicken and Oysters a la Metropole. 


Cf cup butter, 
bf cup Hour, 
ba teaspoon salt, 
jy teaspoon pepper. 
2 cups cream. 


2 cups cold cooked chicken 
cut in dice. 

1 pint oysters cleaned and 
drained. 

1.3 cup finely chopped celery. 


Make a sauce of first live ingredients, add chicken dice 
and oysters; cook until oysters are plump. Serve sprinkled 
with celery. 


Luncheon Chicken. 


1/2 cups cold cooked chicken 
cut in small dice. 

2 tablespoons butter. 

1 slice carrot cut in small cubes. 

1 slice onion. 

2 tablespoons Hour. 


1 cup chicken stock. 
Salt. 

Pepper. 

cup buttered cracker 
crumbs. 

4 eggs. 

o o 


Cook butter live minutes with vegetables, add Hour, and 
gradually the stock. Strain, add chicken dice, and season 
with salt and pepper. Turn on a slightly buttered platter 
and sprinkle with cracker crumbs. Make four nests, and 
in each nest slip an egg; cover eggs with crumbs, and 
bake in a moderate oven until whites of eggs are firm. 


Blanquette of Chicken. 

2 cups col<l cooked chicken 1 tablespoon finely 

cut in strips. chopped parsley. 

1 cup White Sauce Tl. Yolks 2 eggs. 

2 tablespoons milk. 

Add chicken to sauce; when well heated, add yolks of 
eggs slightly beaten, diluted with milk. Cook two min¬ 
utes, then add narslev. 


WARMING OVER, POULTRY AND GAME, 238 


Scalloped Chicken. 

Blitter a baking-dish. Arrange alternate layers of cold 
cooked sliced chicken and boiled macaroni or rice. Pour 
over White, Brown, or Tomato Sauce, coyer with buttered 
cracker crumbs, and bake in a hot oven until crumbs are 
brown. 


Mock Terrapin. 


1 % cups cold cooked chicken 
or veal cut in dice. 

1 cup White Sauce I. 

Yolks 2 hard boiled eggs 
finely chopped. 


Whites 2 hard boiled eggs, 
chopped. 

3 tablespoons sherry wine. 
5a teaspoon salt. 

Few grains cayenne. 


Add to sauce, chicken, yolks and whites of eggs, salt, 
and cayenne; cook two minutes, and add wine. 


Chicken Chartreuse. 

Prepare and cook same as Casserole of Bice and Meat, 
using chicken in place of lamb or veal. Season chicken 
with salt, pepper, celery salt, onion juice, and one-half 
teaspoon finely chopped parsley. 


Chicken Souffle. 


2 cups scalded milk. 

% cup butter. 

% cup flour. 

1 teaspoon salt. 

% teaspoon pepper. 

% cup stale soft bread crumbs. 


2 cups cold cooked chicken 
finely chopped. 

Yolks 3 eggs well beaten. 

1 tablespoon finely-chopped 
parsley. 

Whites 3 eggs beaten stiff. 


Make a sauce of first five ingredients, add bread crumbs, 
and cook two minutes; remove from fire, add chicken, 
yolks of eggs, and parsley, then fold in whites of eggs. 
Turn in a buttered pudding-dish, and bake thirty-five min¬ 
utes in a slow oven. Serve with White Mushroom Sauce. 
Veal may be used in place of chicken. 


234 BOSTON COOKING-SCHOOL COOK BOOK. 


Chicken Hollandaise. 

1 ^tablespoons butter. cup finely chopped celery. 

1 teaspoon finely chopped onion. ^ teaspoon salt. 

2 tablespoons corn-starch. Few grains paprika. 

1 cup chicken stock. 1 cup cold cooked chicken, 

1 teaspoon lemon juice. cut in small cubes. 

Yolk 1 egg. 

Cook butter and onion five minutes, add corn-starch 
and stock gradually. Add lemon juice, celery, salt, pa¬ 
prika, and chicken ; when well heated, add yolk of egg 
slightly beaten, and cook one minute. Serve with but¬ 
tered Graham toast. 

Scalloped Turkey. 

Make one cup of sauce, using two tablespoons but¬ 
ter, two tablespoons flour, one-fourth teaspoon salt, few 
grains of pepper, and one cup stock (obtained by cook¬ 
ing in water bones and skin of a roast turkey). Cut 
remnants of cold roast turkey in small pieces; there 
should be one and one-half cups. Sprinkle bottom of 
buttered baking-dish with seasoned cracker crumbs, add 
turkey meat, pour over sauce, and sprinkle with buttered 
cracker crumbs. Bake in a hot oven until crumbs are 
brown. Turkey, chicken, or veal may be used separately 
or in combination. 


Minced Turkey. 

To one cup cold roast turkey, cut in small dice, add 
one-third cup soft stale bread crumbs. Make one cup 
sauce, using two tablespoons butter, two tablespoons 
flour, and one cup stock (obtained by cooking bones and 
skin of a roast turkey). Season with salt, pepper, and 
onion juice. Heat turkey and bread crumbs in sauce. 
Serve on small pieces of toast, and garnish with poached 
eggs and toast points. 


WARMING OVER POULTRY AND GAME. 235 


Salmi of Duck. 

Cut cold roast duck in pieces for serving. Reheat in 
Spanish Sauce. 

Spanish Sauce. Melt one-fourth cup butter, add one 
tablespoon finely chopped onion, a stalk of celery, two 
slices carrot cut in pieces, and two tablespoons finely 
chopped lean raw ham. Cook until butter is brown, 
then add one-fourth cup flour, and when well browned add 
two cups Consomme, bit of bay leaf, sprig of parsley, 
blade of mace, two cloves, one-half teaspoon salt, and 
one-eighth teaspoon pepper; cook five minutes. Strain, 
add duck, and when reheated add sherry wine, stoned 
olives, and mushrooms cut in quarters. Arrange on dish 
for serving, and garnish with olives and mushrooms. 
Grouse may be used in place of duck. 

Chicken en Casserole. 

Cut two small, young chickens in pieces for serving. 
Season with salt and pepper, brush over with melted 
butter, and bake in a casserole dish twelve minutes. 
Parboil one-third cup carrots cut in strips five minutes, 
drain, and fry with one tablespoon finely chopped onion 
and four thin slices bacon cut in narrow strips. Add 
one and one-third cups Brown Sauce and two-thirds cup 
potato balls. Add to chicken, with three tablespoons 
sherry wine, salt and pepper to taste. Cook in a mod¬ 
erate oven twenty minutes, or until chicken is tender. 
If small casserole dishes are used allow but one chicken 
to each dish. 


236 BOSTON COOKING-SCHOOL COOK BOOK- 


CHAPTER XVIII 


FISH AND MEAT SAUCES. 


HE French chef keeps always on hand four sauces, — 



White, Brown, Bechamel, and Tomato, — and with 
these as a basis is able to make kinds innumerable. 
Butter and flour are usually cooked together for thick¬ 
ening sauces. When not browned, it is called roux; 
when browned, brown roux. The French mix butter 
and flour together, put in saucepan, place over lire, stir 
for five minutes; set aside to cool, again place over fire, 
and add liquid, stirring constantly until thick and smooth. 
Butter and flour for brown sauces are cooked together 
much longer, and watched carefully lest butter should 
burn. The American cook makes sauce by stirring but¬ 
ter in saucepan until melted and bubbling, adds flour 
and continues stirring, then adds liquid, gradually stir¬ 
ring or beating until the boiling point is reached. For 
Brown Sauce, butter should be stirred until well browned; 
flour should be added and stirred with butter until both 
are browned before the addition of liquid. The secret in 
making a Brown Sauce is to have butter and flour well 
browned before adding liquid. 

It is well worth remembering that a sauce of average 
thickness is made by allowing two tablespoons each of 
butter and flour to one cup liquid, whether it be milk, 
stock, or tomato. For Brown Sauce a slightly larger 
quantity of flour is necessary, as by browning flour its 
thickening property is lessened, its starch being changed 
to dextrine. When sauces are set away, put a few' bits 
of butter on top to prevent crust from forming. 


FISH AND MEAT SAUCES. 


237 


Thin White Sauce. 

2 tablespoons butter. 1 cup scalded milk. 

1% tablespoons Hour. % teaspoon salt. 

Few grains pepper. 

Put butter in saucepan, stir until melted and bubbling; 
add Hour mixed with seasonings, and stir until thoroughly 
blended. Pour on gradually the milk, adding about one- 
third at a time, stirring until well mixed, then beating 
until smooth and glossy. If a wire whisk is used, all the 
milk may be added at once; and although more tpiickly 
made if milk is scalded, it is not necessary. 


Cream Sauce. 


Make same as Thin White Sauce, using cream instead 
of milk. 


White Sauce I. 


2 tablespoons butter. 1 cup milk. 

2 tablespoons flour. % teaspoon salt. 

Pew grains pepper. 

Make same as Thin White Sauce. 


White Sauce II. 

2 tablespoons butter. 1 cup milk. 

3 tablespoons flour. teaspoon salt. 

Few grains pepper. 

Make same as Thin White Sauce. 

Thick White Sauce (for Cutlets and Croquettes). 

tablespoons butter. 1 cup milk. 

Yi cup corn-starch or H teaspoon salt. 

Y cup flour. Few grains pepper. 

Make same as Thin White Sauce. 

% 

Sauce Allemande. 

To two cups Veloute Sauce add one-half tablespoon 
lemon juice and yolk one egg. 


238 BOSTON COOKING-SCHOOL COON BOOK. 


Veloute Sauce. 

j 4 

2 tablespoons butter. 1 cup White Stock. 

2 tablespoons flour. hi teaspoon salt.. 

Few grains pepper. 

Make same as Tliin White Sauce. • W 

Soubise Sauce. 

2 cups sliced onions. y cup cream or milk. 

1 cup Veloute Sauce. " Salt and pepper. 

^ .Mr 

• t 

Cover onions with boilirjg water,, cook five minutes, 
drain, again cover with boiling water, and cook until 
soft; drain, and rub through a sieve. Add to sauce with 
cream. Season with salt and pepper. Serve with mutton, 
pork chops, or hard boiled eggs. ‘ 

Drawn Butter Sauce. 

y z cup butter. iy cups hot water. 

3 tablespoons flour. % teaspoon salt. 

% teaspoon pepper. 

• .* ' ^ r * 

Melt one-half the butter,, held flour with seasonings, 
and pour on gradually hot water. Boil five minutes, and 
add remaining butter in small pieces. To be served with 
boiled or baked fish. 


Shrimp Sauce. 

To Drawn Butter Sauce add one egg yolk and one-half 
can shrimps cleaned and cut in pieces. 

Caper Sauce. 

To Drawn Butter Sauce add one-half cup capers drained 
from their liquor. Serve with boiled mutton. 


Egg Sauce I. 

To Drawn Butter Sauce add two hard boiled eggs cut 
in one-fourth inch slices. 


FISH AND MEAT SAUCES. 


239 


St 

Egg Sauce II. 

To Drawn Butter Sauce add beaten yolks of two eggs 
and one teaspoon lemon juice. 


Brown Sauce I. 

2 tablespoons butter. 1 cup Brown Stock. 

slice onion. % teaspoon salt. 

3 tablespoons flour. % teaspoon pepper. 

Cook onion in butter until slightly browned; remove 
onion and stir butter constantly until well browned; add 
flour mixed with seasonings, and brown the butter and 
flour; then add stock gradually. 


Brown Sauce II. (Espagnole). 


% cup butter. 

1 slice carrot. 

1 slice onion. 
Bit of bay leaf. 
Sprig of thyme. 


Sprig of parsley. 

6 peppercorns. 

5 tablespoons flour. 

2 cups Brown Stock. 
Salt and pepper. 


Cook butter with carrot, onion, bay leaf, thyme, parsley, 
and peppercorns, until brown; add flour, and when well 
browned, add stock gradually, strain, and season with salt 
and pepper. 


Brown Mushroom Sauce I. 


To one cup Brown Sauce add one-fourth can mush¬ 
rooms, drained, rinsed, and cut in quarters or slices. 


Brown Mushroom Sauce II. 

1 can mushrooms. ^ cup flour. 

cup butter. 2 cups Consommd or Brown 

tablespoon lemon juice. Stock. 

Salt and pepper. 

Drain and rinse mushrooms and chop finely one-half of 
same. Cook five minutes with butter and lemon juice; 
drain, brown the butter, add flour, and when well browned, 


240 BOSTON COOKING-SCHOOL COOK BOOK, 
v 

add gradually Consomme. Cook fifteen minutes, skim, 
add remaining mushrooms cut in quarters or slices, and 
cook two minutes. Season with salt and pepper. 

Sauce Fiquante. 

To one cup Brown Sauce add one tablespoon vinegar, 
one-half small shallot finely chopped, one tablespoon each 
chopped capers and pickle, and a few grains of cayenne. 

Olive Sauce. 

Remove stones from ten olives, leaving meat in one 
piece. Cover with boiling water and cook live minutes. 
Drain olives, and add to two cups Brown Sauce I. or II. 

Orange Sauce. 

cup butter. Few grains cayenne, 

cup flour. Juice 2 oranges. 

1/4 CU P S Brown Stock. 2 tablespoons sherry wine, 

teaspoon salt. llind of 1 orange cut in 

fancy shapes. 

Brown the butter, add flour, with salt and cayenne, and 
stir until well browned. Add stock gradually, and just 
before serving, orange juice, sherry, and pieces of rind. 


Sauce a ITtalienne. 


Onion, 

Carrot, 

Lean raw liam, 
12 peppercorns. 
2 cloves. 


2 tablespoons each, 
finely chopped. 


% tablespoon finely chopped parsley. 


Sprig marjoram. 

2 tablespoons butter. 
2*^ tablespoons flour. 
1 cup Brown Stock. 
1)^ cups white wine. 


Cook first six ingredients with butter five minutes, add 
flour, and stir until well browned; then add gradually stock 
and wine. Strain, reheat, and after pouring around fish 
sprinkle with parsley. 


FISH AND MEAT SAUCES. 


241 


Champagne Sauce. 

Simmer two cups Espagnole Sauce until reduced to one 
and one-half cups. Add two tablespoons mushroom 
liquor, one-half cup champagne, and one tablespoon pow¬ 
dered sugar. 


Tomato Sauce I. (without Stock). 

34 can tomatoes or 3 tablespoons butter. 

1^4 cups fresh stewed tomatoes. 2IN tablespoons Hour. 

1 slice onion. 34 teaspoon salt. 

3'g teaspoon pepper. 

Cook onion with tomatoes fifteen minutes, rub through 
a strainer, and add to butter and Hour (to which seasonings 
have been added) cooked together. If tomatoes are very 
acid, add a few grains of soda. 


Tomato Sauce II. 


34 can tomatoes. 

2 teaspoons sugar. 
8 peppercorns. 

Bit of bay leaf. 


34 teaspoon salt. 

4 tablespoons butter. 
4 tablespoons flour. 

1 cup Brown Stock. 


Cook tomatoes twenty minutes with sugar, peppercorns, 
bay leaf, and salt; **ub through a strainer, and add stock. 
Brown the butter, add flour, and when well browned, grad¬ 
ually add hot liquid. 


Tomato Sauce III. 


34 cup butter. 

1 slice carrot. 

1 slice onion. 
Bit of bay leaf. 
Sprig of thyme. 


Sprig of parsley. 

1 cup stewed and strained 
tomatoes. 

1 cup Brown Stock. 

Salt and pepper. 

34 cup flour. 


Brown the butter with carrot, onion, bay leaf, thyme, 
and parsley; remove seasonings, add flour, stir until well 
browned, then add tomatoes and stock. 

16 


242 BOSTON CJOOKIN G-SCllOOL COOK BOOK. 


Tomato and Mushroom Sauce. 

2 slices chopped bacon or 2 cloves. 

small quantity uncooked ham. % teaspoon peppercorns. 


1 slice onion. 

6 slices carrot. 

1 bay leaf. 

2 sprigs thyme. 
Sprig of parsley. 


Few gratings nutmeg. 
3 tablespoons flour. 

% can tomatoes. 
l/i CU P S Brown Stock. 
Salt and pepper. 


can mushrooms. 


French Chef. 


Cook bacon, onion, and carrot five minutes; add bay 
leaf, thyme, parsley, cloves, peppercorns, nutmeg, and 
tomatoes, and cook five minutes. Add flour diluted with 
enough cold water to pour; as it thickens, dilute with 
stock. Cover, and cook in oven one hour. Strain, add 
salt and pepper to taste, and one-half can mushrooms, 
drained from their liquor, rinsed, and cut in quarters; 
then cook two minutes. 


Tomato Cream Sauce. 


% can tomatoes. 
Sprig of thyme. 
1 stalk celery. 

1 slice onion. 


Bit of bay leaf. 

1 cup White Sauce I. 
% teaspoon salt. 

Few grains cayenne. 
^ teaspoon soda. 


Cook tomatoes twenty minutes with seasonings; rub 
through a strainer, add soda, then White Sauce. Serve 
with Baked Fish or Lobster Cutlets. 


Spanish Sauce. 


2 tablespoons finely chopped 
lean raw ham. 

2 tablespoons chopped celery. 

2 tablespoons chopped carrot. 

1 tablespoon chopped onion. 

Salt and 


Lf cup butter, 
cup flour. 

1/3 caps Brown Stock. 

% cup stewed and strained 
tomatoes. 

pepper. 


Cook ham and vegetables with butter until butter is well 
browned; add flour, stock, and tomatoes; cook five min¬ 
utes, then strain. Season with salt and pepper. 


FISH AiNI) MEAT SAUCES. 


243 


Bechamel Sauce. 


cups White Stock. 
1 slice onion. 

1 slice carrot. 

Bit of hay leaf. 

Sprig of parsley. 


0 peppercorns. 

34 cup butter. 

34 cup flour. 

1 cup scalded milk. 
34 teaspoon salt. 


34 teaspoon pepper. 


Cook stock twenty minutes with onion, carrot, bay leaf, 
parsley, and peppercorns, then strain ; there should be one 
cupful. Melt the butter, add flour, and gradually hot 
stock and milk. Season with salt and pepper. 


Yellow Bechamel Sauce. 

To two cups Bechamel Sauce add yolks of three eggs 
slightly beaten, first diluting eggs with small quantity of 
hot sauce. 

Oyster Sauce. 

1 pint oysters. 1 cup milk or chicken stock. 

34 cup butter. Salt. 

34 cup flour. Pepper. 

Oyster liquor. 

Wash oysters, reserve liquor, heat, strain, add oysters, 
and cook until plump. Remove oysters, and make a sauce 
of butter, flour, oyster liquor, and milk. Add oysters, 
and season with salt and pepper. 


Cucumber Sauce I. 

Grate two cucumbers, drain, and season with salt, pep¬ 
per, and vinegar. Serve with Broiled Fish. 

Celery Sauce. 

3 cups celery cut in small pieces. 2 cups Thin White Sauce. 

Wash and scrape celery before cutting into pieces. 
Cook in boiling salted water until soft, drain, rub through 
a sieve, and add to sauce. Celery sauce is often made 
from the stock in which a fowl or turkey has been boiled. 


244 BOSTON COOKING-SCHOOL COOK BOOK. 


Supreme Sauce. 

34 cup butter. % cup hot cream. 

H cup Hour. 1 tablespoon mushroom liquor. 

1 X cups hot chicken stock. teaspoon lemon juice. 

Salt and pepper. 

Make same as Thin White Sauce, and add seasonings. 

Anchovy Sauce. 

Season Brown, Drawn Butter, or Ilollaudaise Sauce 
with Anchovy essence. 

Maitre d’Hotel Butter. 

34 cup butter. 34 teaspoon pepper. 

34 teaspoon salt. 3a tablespoon hnely chopped parsley. 

tablespoon lemon juice. 

Put butter in a bowl, and with small wooden spoon work 
until creamy. Add salt, pepper, and parsley, then lemon 
juice very slowly. 

Tartar Sauce. 

1 tablespoon vinegar. 34 teaspoon salt. 

1 teaspoon lemon juice. 1 tablespoon Worcestershire Sauce. 

34 cup butter. 

Th.e Boston Cook Book. 

Mix vinegar, lemon juice, salt, and Worcestershire 
Sauce in a small bowl, and heat over hot water. Brown 
the butter in an omelet pan and strain into first mixture. 

Lemon Butter. 

34 cup butter. 1 tablespoon lemon juice. 

Cream the butter, and add slowly lemon juice. 

Anchovy Butter. 

34 cup butter. Anchovy essence. 

Cream the butter, and add Anchovy essence to taste. 


245 


FISH AND MEAT SAUCES. 


Lobster Butter. 

14 cup butter. Lobster coral. 

Clean, ivipe, and force coral through a fine sieve. Put 
in a mortar with butter, and pound until well blended. 
This butter is used in Lobster Soup and Sauces to give 
color and richness. 


Hollandaise Sauce I. 

34 cup butter. 34 teaspoon salt. 

Yolks 2 eggs. Few grains cayenne. 

1 tablespoon lemon juice. % cup boiling water. 

Put butter in a bowl, cover with cold water and wash, 
using a spoon. Divide in three pieces; put one piece in 
a saucepan with yolks of eggs and lemon juice, place 
saucepan in a larger one containing boiling water, and stir 
constantly with a wire whisk until butter is melted; then 
add second piece of butter, and, as it thickens, third piece. 
Add water, cook one minute, and season with salt and 
cayenne. 


Hollandaise Sauce II. 

34 cup butter. Yolks 2 eggs. 

34 tablespoon vinegar. 34 teaspoon salt. 

Few grains cayenne. 

French Chef. 

Wash butter, divide in three pieces. Put one piece in a 
saucepan with vinegar and egg yolks ; place saucepan in 
a larger one containing boiling water, and stir constantly 
with a wire whisk. Add second piece of butter, and, as 
it thickens, third piece. Remove from tire, and add salt 
and cayenne. If left over fire a moment too long it will 
separate. If a richer sauce is desired, add one-half tea¬ 
spoon hot water and one-half tablespoon heavy cream. 


Horseradish Hollandaise Sauce. 

To Hollandaise Sauce II. add one-fourth cup grated 
horseradish root. 

Lobster Sauce I. 

To Hollandaise Sauce I. add one-third cup lobster meat 
cut in small dice. 


24G 


BOSTON COOKING-SCHOOL COOK BOOK. 


Lobster Sauce II. 

lb. lobster. % teaspoon salt, 

cup butter. Few grains cayenne, 

cup flour. y 2 tablespoon lemon juice. 

3 cups cold water. 

Remove meat from lobster, and cut tender claw meat in 
one-half inch dice. Chop remaining meat, add to body 
bones, and cover with water; cook until stock is reduced 
to two cups, strain, and add gradually to butter and flour 
cooked together, then add salt, cayenne, lemon juice, and 
lobster dice. 

If the lobster contains coral, prepare Lobster Butter, 
add flour, and thicken sauce therewith. 

Sauce Bearnaise. 

To Ilollandaise Sauce II. add one teaspoon each of 
finely chopped parsley and fresh tarragon. 

Served with mutton chops, steaks, broiled squabs, 
smelts, or boiled salmon. 

Sauce Trianon. 

To Ilollandaise Sauce II. add gradually, while cooking, 
one and one-half tablespoons sherry wine. 

Sauce Figaro. 

To Ilollandaise Sauce II. add two tablespoons tomato 
puree (tomatoes stewed, strained, and cooked until reduced 
to a thick pulp), one teaspoon finely chopped parsley, and 
a few grains cayenne. 

Horseradish Sauce I. 

3 tablespoons grated horse- teaspoon salt, 

radish root. Few grains cayenne. 

1 tablespoon vinegar. 4 tablespoons heavy cream. 

Mix first four ingredients, and add cream beaten stiff. 


FISH AND MEAT SAUCES. 


247 


Horseradish Sauce II. 

3 tablespoons cracker crumbs. 3 tablespoons butter. 

% cup grated horseradish root. % teaspoon salt, 
cups milk. teaspoon pepper. 

Cook first three ingredients twenty minutes in double 
boiler. Add butter, salt, and pepper. 


Bread Sauce. 


2 cups milk. 

% cup fine stale bread crumbs. 
1 onion. 

6 cloves. 


% teaspoon salt. 

Few grains cayenne. 

3 tablespoons butter. 

% cup coarse stale bread 
crumbs. 


Cook milk thirty minutes in double boiler, with fine 
bread crumbs and onion stuck with cloves. Remove 
onion, add salt, cayenne, and two tablespoons butter. 
Usually served poured around roast partridge or grouse, 
and sprinkled with coarse crumbs browned in remaining 
butter. 


Rice Sauce. 


3 tablespoons rice. 3 cloves. 

2 cups milk. 2 tablespoons butter. 

% onion. Salt and pepper. 

Wash rice, add to milk, and cook in double boiler un¬ 
til soft. Rub through a fine strainer, return to double 
boiler, add onion stuck with cloves, and cook fifteen min¬ 
utes. Remove onion, add butter, salt, and pepper. 


Cauliflower Sauce. 

cup butter. Cooked flowerets from a small 

cup flour. cauliflower. 

1 cup hot chicken stock. Salt. 

1 cup scalded milk. Pepper. 


Make same as Thin White Sauce and add flowerets. 


248 BOSTON COOKING-SCHOOL COOK BOOK. 


Mint Sauce. 

3J cup finely chopped mint leaves. 1 tablespoon powdered 
3£ cup vinegar. sugar. 

Add sugar to vinegar; when dissolved, pour over mint 
and let stand thirty minutes on back of range to infuse. 
If vinegar is very strong, dilute with water. 


Currant Jelly Sauce. 

To one cup Brown Sauce, from which onion has been 
omitted, add one-fourth tumbler currant jelly and one 
tablespoon sherry wine; or, add currant jelly to one cup 
gravy made to serve with roast lamb. Currant Jelly Sauce 
is suitable to serve with lamb. 


Port Wine Sauce. 

To one cup Brown Sauce, from which onion has been 
omitted, add one-eighth tumbler currant jelly, two table¬ 
spoons port wine, and a few grains cayenne. 


Sauce Tartare. 


3^ teaspoon mustard. 13 « tablespoons vinegar. 

1 teaspoon powdered sugar. Capers, 


3o teaspoon salt. 

Few grains cayenne. 
Yolks 2 eggs. 

% cup olive oil. 

3J teaspoon 


Pickles, 

Olives, 

Parsley, 

i/ ' 


3^ tablespoon each, 
finely chopped. 


shallot finely chopped, 
powdered tarragon. 


Mix mustard, sugar, salt, and cayenne; add yolks of 
eggs, and stir until thoroughly mixed, setting bowl in pan 
of ice water. Add oil, at first drop b} 7 drop, stirring 
with a wooden spoon or wire whisk. As mixture thickens, 
dilute with vinegar, when oil may be added more rapidly. 
Keep in cool place until ready to serve, then add remain¬ 
ing ingredients. 




FISH AND MEAT SAUCES. 


249 


Sauce Tyrolienne. 

To three-fourths cup Mayonnaise add one-half table¬ 
spoon each finely chopped capers and parsley, one finely 
chopped gherkin, and one-half can tomatoes, stewed, 
strained, and cooked until reduced to two tablespoons. 
Serve with any kind of fried fish. 


Creole Sauce. 

2 tablespoons chopped onion. J 4 cup sliced mushrooms. 

4 tablespoons green pepper, finely (i olives, stoned. 

chopped. 1J 3 cups Brown Sauce. 

2 tablespoons butter. Salt and pepper. 

2 tomatoes. Sherry wine. 


Cook onion and pepper with butter five minutes; add 
tomatoes, mushrooms, and olives, and cook two minutes, 
then add Brown Sauce. Bring to boiling point, and add 
wine to taste. Serve with broiled beefsteak or fillet of 1 >eef. 
Boiled rice should accompany the beef, and be served on 
same platter. 


3 tablespoons butter 
2 tablespoons flour. 

1 cup white stock. 
J,{ teaspoon salt. 
Few grains pepper. 


Russian Sauce. 

Jo teaspoonful finely chopped chives. 
Jo' teaspoon made mustard. 

1 teaspoon grated horseradish. 

J 4 cup cream. 

1 teaspoon lemon juice. 


Melt butter, add flour, and pour on gradually white 
stock; then add salt, pepper, mustard, chives, and horse¬ 
radish. Cook two minutes, strain, add cream and lemon 
juice. Reheat before serving. Serve with Beef Tender¬ 
loins or Hamburg Steaks. 


Sauce Finiste. 

3 tablespoons butter. 1J o teaspoons Worcestershire Sauce, 

jy teaspoon mustard. 1 teaspoon lemon juice. [toes. 

Few grains cayenne. cup stewed and strained toma- 

Cook butter until well browned, and add remaining 
ingredients. 


250 BOSTON COOKING-SCHOOL COOK BOOK 


CHAPTER XIX. 
VEGETABLES. 


Table showing Composition of Vegetables. 


Articles. 

Proteid. 

Fat. 

Carbo¬ 

hydrates. 

Mineral 

matter. 

Water 

Artichokes . . . 


2.0 

o 

10.7 

1. 

70.5 

Asparagus . . 


1.8 

o 

• -J 

O >J 

0.0 •» 

1. 

04. 

Beans, Lima, green 


7.1 

.7 

oo 

1.7 

08.5 

“ green string 


2.2 

.4 

0.4 

rr 

.7 

87.3 

Beets .... 


1.0 

.1 

0.0 

l.L 

87.0 

Brussels sprouts . 


4.7 

1.1 

4.3 

1.7 

88.2 

Cabbage 


2.1 

.4 

5.8 

1.4 

00.3 

Carrots .... 


1.1 

.4 

0.2 

1.1 

88.2 

Cauliflower . . . 


1.0 

.8 

0. 

.8 

90.8 

Celery .... 


1.4 

.1 

3. 

1.1 

94.4 

Corn, green, sweet 


2.8 

1.1 

14.1 

.7 

81.3 

Cucumbers . . . 


.8 

.2 

2.5 

.5 

00. 

Egg-plant . . . 


1.2 

.3 

5.1 

.5 

92.9 

Kohl-rabi . . . 


2. 

.1 

5.5 

1.3 

91.1 

Lettuce .... 


1.3 

.4 

3.3 

1. 

94. 

Okra .... 


0 

.4 

0.5 

.7 

87.4 

Onions .... 


4.4 

.8 

.5 

1.2 

93.5 

Parsnips.... 


1.7 

.6 

10.1 

1.7 

79.9 

Peas, green . . . 


4.4 

.5 

10.1 

.9 

78.1 

Potatoes, sweet 


1.8 

.7 

27.1 

1.1 

00.3 

“ white 


2.1 

.1 

18. 

.9 

78.9 

Spinach .... 


2.1 

.5 

3.1 

1.9 

92.4 

Squash .... 


1.0 

.0 

10.4 

.9 

80.5 

Tomatoes . . . 


.8 

.4 

3.0 

.5 

94.4 

Turnips .... 


1.4 

.2 

8.7 

.8 

88.9 


W. 0. A heater, Ph.D. 


Vegetables include, commonly though not botanically 
speaking, all plants used for food except grains and fruits. 




VEGETABLES. 


251 


With exception of beans, peas, and lentils, which contain 
a large amount of proteid, they are chiefly valuable for 
their potash salts, and should form a part of each day’s 
dietary. Many contain much cellulose, which gives needed 
bulk to the food. The legumes, peas, beans, and lentils 
may be used in place of flesh food. 

For the various vegetables different parts of the plant 
are used. Some are eaten in the natural state, others are 
cooked. 


Tubers. 

Hoots. 

Bulbs. 

Stems. 

Leaves. 


Flowers 


Fruit. 


White potatoes and Jerusalem artichokes. 

^ Beets, carrots, parsnips, radishes, sweet potatoes, 
( salsify or oyster plant, and turnips. 

Garlic, onions, and shallots. 

Asparagus, celery, and chives. 

< Brussels sprouts, beet greens, cabbages, dande- 
( lions, lettuce, sorrel, spinach, and watercress. 
Cauliflower. 

\ Beans, corn, cucumbers, okra, egg-plant, peas, 
l lentils, squash, and tomatoes. 


Young, tender vegetables, — as lettuce, radishes, cucum¬ 
bers, water-cress, and tomatoes, — eaten uncooked, served 
separately or combined in salads, help to stimulate a flag¬ 
ging appetite, and when dressed with oil furnish consid¬ 
erable nutriment. 

Beans, and peas when old, should be employed in mak¬ 
ing purees and soups; by so doing, the outer covering of 
cellulose, so irritating to the stomach, is removed. 


Care of Vegetables. 

Summer vegetables should be cooked as soon after 
gathering as possible; in case they must be kept, spread 
on bottom of cool, dry, well-ventilated cellar, or place in 
ice-box. Lettuce may be best kept by sprinkling with 
cold water and placing in a tin pail closely covered. 
Wilted vegetables may be freshened by allowing to stand 
in cold water. Vegetables which contain sugar lose some 
of their sweetness by standing; corn and peas are more 


BOSTON COOKING-SCHOOL COOK BOOK. 


252 


quickly affected than others. Winter vegetables should 
be kept in a cold, dry place, llects, carrots, turnips, 
potatoes, etc., should be put in barrels or piled in bins, 
to exclude as much air as possible. Squash should be 
spread, and needs careful watching; when dark spots 
appear, cook at once. 

In using canned goods, empty contents from can as 
soon as opened, lest the acid therein act on the tin to pro¬ 
duce poisonous compounds, and let stand one hour, that it 
may become reoxygenated. Beans, peas, asparagus, etc., 
should be emptied into a strainer, drained, and cold water 
poured over them and allowed to run through. In using 
dried vegetables, soak in cold water several hours before 
cooking. A few years ago native vegetables were alone 
sold; but now our markets are largely supplied from the 
Southern States and California, thus allowing us fresh 
vegetables throughout the year. 

Cooking of Vegetables. 

A small scrubbing-brush, which may be bought for five 
cents, and two small pointed knives for preparing vege¬ 
tables should be found in every kitchen. 

Vegetables should lie washed in cold water, and cooked 
until soft in boiling salted water; if cooked in an uncov¬ 
ered vessel, their color is better kept. For peas and beans 
add salt to water last half hour of cooking. Time for 
cooking the same vegetable varies according to freshness 
and age, therefore time-tables for cooking serve only as 
guides. 

Mushrooms and Truffles. 

These are classed among vegetables. Mushrooms, 
which grow about us abundantly, may be easily gath¬ 
ered, and as they contain considerable nutriment, should 
often be found on the table. While there are hundreds 
of varieties, one by a little study may acquaint herself 
with a dozen or more of the most common ones which 


VEGETABLES. 


253 


are valuable as food. Consult W. Hamilton Gibson, 
k Our Kdible Toadstools and Mushrooms. ” Many might 
cause illness, but only a few varieties of the Amanita 
family are deadly poison. Mushrooms require heat and 
moisture, — a severe drought or very wet soil being un¬ 
favorable for their growth. Never gather mushrooms in 
the vicinity of decaying matter. They appear the middle 
of May, and last until frost conies. (Jampest r is is the va¬ 
riety always found in market; French canned are of this 
family. JJoleti are dried, canned, and sold as cepes. 


Truffles. 

Truffles belong to the same family as mushrooms, and 
are grown underground. France is the most famous field 
for their production, from which country they are exported 
in tin cans, and are too expensive for ordinary use. 


Artichokes. 

French artichokes, imported throughout the year, are the 
ones principally used. They retail from thirty to forty 
cents each, and are cheapest and best in November, De¬ 
cember, and January. Jerusalem artichokes are employed 
for pickling, and can be bought for fifteen cents per 
quart. 

Boiled Artichokes. 

Cut off stem close to leaves, remove outside bottom 
leaves, trim artichoke, cut off one inch from top of leaves, 
and with a sharp knife remove choke; then tie artichoke 
with a string to keep its shape. Soak one-half hour in 
cold water. Drain, and cook thirty to forty-five minutes 
in boiling, salted, acidulated water. "Remove from water, 
place upside down to drain, then take off string. Serve 
with Bechamel or Ilollandaise Sauce. Boiled Artichokes 
often constitute a course at dinner. Leaves are drawn 
out separately with fingers, dipped in sauce, and fleshy ends 


254 


BOSTON COOKING-SCHOOL COOK BOOK. 


only eaten, although the bottom is edible. Artichokes 
may be cut in quarters, cooked, drained, and served with 
Sauce Bearnaise. When prepared in this way they are 
served with mutton. 


Fried Artichokes. 

Sprinkle Boiled Artichokes cut in quarters with salt, 
pepper, and finely chopped parsley. Dip in Batter I., fry 
in deep fat, and drain. In preparing artichokes, trim off 
tops of leaves closer than when served as Boiled Arti¬ 
chokes. 

Artichoke Bottoms. 

Remove all leaves and the choke. Trim bottoms in 
shape, and cook until soft in boiling, salted, acidulated 
water. Serve with Hollandaise or Bechamel Sauce. 

Stuffed Artichokes. 

Prepare and cook as Boiled Artichokes, having them 
slightly underdone. Fill with Chicken Force-meat I. or 
II., and bake thirty minutes in a moderate oven, basting 
twice with Thin White Sauce. Remove to serving-dish 
and pour around them Thin White Sauce. 

Asparagus. 

Hothouse asparagus is found in market during winter, 
but is not very satisfactory, and is sold for about one 
dollar per bunch. Oyster Bay (white asparagus) appears 
first of May, and commands a very high price. Large and 
small green stalk asparagus is in season from first of June 
to middle of July, and cheapest the middle of June. 

Boiled Asparagus. 

Cutoff lower parts of stalks as far down as they will 
snap, untie bunches, wash, remove scales, and retie. 
Cook in boiling salted water fifteen minutes or until soft, 


Vegetables. 


256 


leaving tips out of water Jirst ten minutes. Drain, remove 
string, and spread with soft butter, allowing one and one- 
half tablespoons 1)utter to each bunch asparagus. Aspar¬ 
agus is often broken in inch pieces for boiling, cooking 
tips a shorter time than stalks. 

Asparagus on Toast. 

Serve Boiled Asparagus on Buttered or Milk Toast. 


Asparagus in White Sauce. 

Boil asparagus cut in one-inch pieces, drain, and add to 
White Sauce I., allowing one cup sauce to each bunch 
asparagus. 


Asparagus k la Hollandaise. 

Pour Hollandaise Sauce I. over Boiled Asparagus. 

Asparagus in Crusts. 

Remove centres from small rolls, fry shells in deep fat, 
drain, and lill with Asparagus in White Sauce. 

Beans. 

String Beans that are obtainable in winter come from 
California; natives appear in market the last of June and 
continue until the last of September. There are two 
varieties, green (pole cranberry being best flavored) and 
yellow (butter bean). 

Shell Beans, including horticultural and sieva, are sold 
in the pod or shelled, live quarts in pod making one 
quart shelled. They are found in market during July and 
August. Common lima and improved lima shell beans are 
in season in August and September. Dried lima beans 
are procurable throughout the year. 


256 BOSTON COOKING-SCHOOL COOK BOOK. 


String Beans. 

Remove strings, and snap or cut in one-inch pieces; 
wash, and cook in boiling water from one to three hours, 
adding salt last half-hour of cooking. Drain, season with 
butter and salt. 


Shell Beans. 

Wash, and cook in boiling water from one to one and a 
half hours, adding salt last half-hour of cooking. Cook in 
sulliciently small quantity of water that there may be 
none left to drain off when beans are cooked. Season 
with butter and salt. 

Cream of Lima Beans. 

Soak one cup dried beans over night, drain, and cook in 
boiling salted water until soft; drain, add three-fourths 
cup cream, and season with butter and salt. Reheat 
before serving. 

Boiled Beets. 

Wash, and cook whole in boiling water until soft; time 
required being from one to four hours. Old beets will 
never be tender, no matter how long they may be cooked. 
Drain and put in cold water, that skins may be easily 
removed. Serve cut in quarters or slices. 

Sugared Beets. 

4 hot boiled beets. 1)2 tablespoons sugar. 

3 tablespoons butter. K teaspoon salt. 

Cut beets in one-fourth inch slices, add butter, sugar, 
and salt; reheat for serving. 

Pickled Beets. 

Slice cold boiled beets and cover with vinegar. 


VE( i KTAHLlilS. 


257 


Brussels Sprouts. 

Brussels sprouts belong to same family as cabbage, 
and the small heads grow from one to two inches apart, 
on the axis of the entire stem, one root yielding about 
two quarts. 'They are imported, and also grow in this 
country, being cheapest ahd best in December and 
January. 

Brussels Sprouts in White Sauce. 

Pick over, remove wilted leaves, and Soak in cold water 
fifteen minutes. Cook in boiling salted water twenty min¬ 
utes, or until easily pierced with a skewer. Drain, and to 
each pint add one cup White Sauce I. 

Cabbage. 

There are four kinds of cabbage in the market, drum¬ 
head, sugar-loaf, Savoy, and purple; and some variety may 
be found throughout the year. The Savoy is best for 
boiling; drum-head and purple for Cole-Slaw. In buying, 
select heavy cabbages. 


Boiled Cabbage. 

Take off outside leaves, cut in quarters, and remove 
tough stalk. Soak in cold water and cook in an uncov- 
ered vessel in boiling salted water, to which is added one- 
fourth teaspoon soda; this prevents disagreeable odor 
during cooking. Cook from thirty minutes to one hour, 
drain and serve; or chop, and season with butter, salt, 
and pepper. 

Escalloped Cabbage. 

Cut one-half boiled cabbage in pieces; put in buttered 
baking-dish, sprinkle with salt and pepper, and add one 
cup White Sauce I. Lift cabbage with fork that it may 
be well mixed with sauce, cover with one-half cup but¬ 
tered crumbs, place on oven grate, and bake until crumbs 
are brown. 


17 


258 BOSTON COOKING-SCHOOL COOK BOOK. 


German Cabbage. 

Slice red cabbage and soak in cold water. Put one 
quart in stewpan with two tablespoons butter, one-half 
teaspoon salt, one tablespoon finely chopped onion, few 
gratings of nutmeg, and few grains cayenne; cover, and 
cook until cabbage is tender. Add two tablespoons 
vinegar and one-half tablespoon sugar, and cook live 
minutes. 

Cole-Slaw. 

Select a small, heavy cabbage, take off outside leaves, 
and cut in quarters; with a sharp knife slice very thinly. 
Soak in cold water until crisp, drain, dry between towels, 
and mix with Cream Salad Dressing. 

Hot Slaw. 

Slice cabbage as for Cole-Slaw, using one-half cabbage. 
Ileat in a dressing made of volks of two eggs slightly 
beaten, one-fourth cup cold water, one tablespoon butter, 
one-fourth cup hot vinegar, and one-half teaspoon salt, 
stirred over hot water until thickened. 


Carrots. 


Carrots may always be found in market. New carrots 
appear last of April, and are sold in bunches; these may be 
boiled and served, but carrots are chiefly used for flavor¬ 
ing soups, and for garnishing, on account of their bright 
color. To prepare carrots for cooking, wash and scrape, 
as best flavor and brightest color are near the skin. 


Carrots and Peas. 

Wash, scrape, and cut young carrots in small cubes or 
fancy shapes; cook until soft in boiling salted water or 
stock. Drain, add an equal quantity of cooked green peas, 
and season with butter, salt, and pepper. 


VEGETABLES. 


259 


Cauliflower. 

Cauliflowers comprise the stalks and flowerets of a 
plant wliicli belongs to the same family as Brussels sprouts 
and cabbage; they may be obtained throughout the year, 
but are cheapest and best in September and October. In 
selecting cauliflowers, choose those with white heads and 
fresh green leaves; if dark spots are on the heads, they 
are not fresh. 


Creamed Cauliflower. 

Remove leaves, cut off stalk, and soak thirty minutes 
(head down) in cold water to cover. Cook (head up) 
twenty minutes or until soft in boiling salted water; 
drain, separate flowerets, and reheat in one and one- 
half cups White Sauce I. 

Cauliflower a la Hollandaise. 

Prepare as for Creamed Cauliflower, using Hollandaise 
Sauce I. instead of White Sauce. 

Cauliflower au Gratin. 

Place a whole cooked cauliflower on dish for serving, 
cover with buttered crumbs, and place on oven grate to 
brown crumbs; remove from oven and pour one cup Thin 
White Sauce around cauliflower. 

Cauliflower a la Parmesan. 

Prepare as Cauliflower au Gratin. Sprinkle with grated 
cheese before covering with crumbs. 

Celery. 

Celery may be obtained from last of July until April. 
It is best and cheapest in December. Celery stalks are 
green while growing; but the white celery seen in market 
has been bleached, with exception of Kalamazoo variety, 


200 BOSTON COOJvLN <J-S( ’ 11.00L COO It BOOR. 


which grows white. To prepare celery for table, cut off 
roots and leaves, separate stalks, wash, scrape, and chill 
in ice water. l>y adding a slice of lemon to ice water 
celery is kept white and made crisp. If tops of stalks 
are gashed several times before putting in water, they will 
curl back and make celery look more attractive. 


Celery in White Sauce. 

Wash, scrape, and cut outer celery stalks in one-inch 
pieces; cook twenty minutes or until soft in boiling salted 
water; drain, and to two cups celery add one cup White 
Sauce I. 

Chiccory or Endive. 

Chiccory or endive may be obtained throughout the 
year, but during January, February, March, and April, 
supply is imported. It is used only for salads. 


Corn. 

Corn may be found in market from first of June to first 
of October. Until native corn appears it is the most 
unsatisfactory vegetable. Native corn is obtainable the 
last of July, but is most abundant and cheapest in August. 
Among the best varieties are Crosby for early corn and 
Evergreen for late corn. 


Boiled Green Corn. 

Remove husks and silky threads. Cook ten to twenty 
minutes in boiling water. Place on platter covered with 
napkin; draw corners of napkin over corn; or cut from 
cob and season with butter and salt. 

Succotash. 

Cut hot boiled corn from cob, add equal quantity of 
hot boiled shelled beans; season with butter and salt; re¬ 
heat before serving. 


V KGETAIiLKS. 


261 


Corn Oysters. 

Grate raw corn from cobs. To one cup pulp add one 
well beaten egg, one-fourth cup flour, and season highly 
with salt and pepper. Drop by spoonfuls and fry in deep 
fat, or cook on a hot, well greased griddle. They should 
be made about the size of large oysters. 

Corn a la Southern. 

To one can chopped corn add two eggs slightly beaten, 
one teaspoon salt, one-eighth teaspoon pepper, one and 
one-half tablespoons melted butter, and one pint scalded 
milk; turn into a buttered pudding-dish and bake in slow 
oven until firm. 

Chestnuts. 

French and Italian chestnuts are served in place of 
vegetables. 

Chestnut Puree. 

Remove shells from chestnuts, cook until soft in boil¬ 
ing salted water; drain, mash, moisten with scalded milk, 
season with salt and pepper, and beat until light. Chest¬ 
nuts are often boiled, riced, and piled lightly in centre of 
dish, then surrounded by meat. 

Cucumbers. 

Cucumbers may be obtained throughout the year, and 
are generally served raw. During the latter part of the 
summer they are gathered and pickled for subsequent use. 
Small pickled cucumbers are called gherkins. 

Sliced Cucumbers. 

Remove thick slices from both ends and cut off a thick 
paring, as the cucumber contains a bitter principle, a 
large quantity of which lies near the skin and stem end. 
Cut in thin slices and keep in cold water until ready to 
serve. Drain, and cover with crushed ice for serving. 


BOSTON COOKING-SCHOOL COOK BOOK. 


2132 

Boiled Cucumbers. 

Old cucumbers may be pared, cut in pieces, cooked 
until soft in boiling salted water, drained, mashed, and 
seasoned with butter, salt, and pepper. 

Fried Cucumbers. 

Pare cucumbers and cut lengthwise in one-third inch 
slices. Dry between towels, sprinkle with salt and pepper, 
dip in crumbs, egg, and crumbs again, fry in deep fat, and 
drain. 


Stuffed Cucumbers. 

Pare three cucumbers, cut in halves crosswise, remove 
seeds, and let stand in cold water thirty minutes. Drain, 
wipe, and fill with force-meat, using recipe for Chicken 
Force-meat I. or II., substituting veal for chicken. Place 
upright on a trivet in a saucepan. Half surround with 
White Stock, cover, and cook forty minutes. Place on 
thin slices of dry toast, and pour around one and one-lialf 
cups Bechamel Sauce. Serve as a vegetable or entree. 


Fried Egg-plant I. 

Pare an egg-plant and cut in very thin slices. Sprinkle 
slices with salt and pile on a plate. Cover with a weight 
to express the juice, and let stand one hour. Dredge 
with flour and saute slowly in butter until crisp and brown. 
Egg-plant is in season from September to February. 


Fried Egg-plant II. 

Pare an egg-plant, cut in one-fourth inch slices, and 
soak over night in cold salted water. Drain, let stand in 
cold water one-half hour, drain again, and dry between 
towels. Sprinkle with salt and pepper, dip in batter, or 
dip in flour, egg, and crumbs, and fry in deep fat. 


VEG ET AISLES. 


203 


Stuffed Egg-plaint. 

Cook egg-plant fifteen minutes in boiling salted water 
to cover. Cut a slice from top. and with a spoon remove 
pulp, taking care not to work too closely to skin. Chop 
pulp, and add one cup soft stale bread crumbs. Melt 
two tablespoons butter, add one-half tablespoon finely 
chopped onion, and cook live minutes; or try out three 
slices of bacon, using bacon fat in place of butter. Add 
to chopped pulp and bread, season with salt and pepper, 
and if necessary moisten with a.little stock or water; cook 
live minutes, cool slightly, and add one beaten egg. Re¬ 
fill egg-plant, cover with buttered bread crumbs, and bake 
twenty-live minutes in a hot oven. 

Greens. 

Hothouse beet greens and dandelions appear in market 
the first of March, when they command a high price. 
Those grown out of doors are in season from middle of 
May to first of duly. 

Boiled Beet Greens. 

Wash thoroughly and scrape roots, cutting off ends. 
Drain, and cook one hour or until tender in a small 
quantity boiling salted water. Season with butter, salt, 
and pepper. Serve with vinegar. 

Dandelions. 

Wash thoroughly, remove roots, drain, and cook one 
hour or until tender in boiling salted water. Allow two 
quarts water to one peck dandelions. Season with butter, 
salt, and pepper. Serve with vinegar. 


Lettuce. 

Lettuce is obtainable all the year, and is especially 
valuable during the winter and spring, when other green 
vegetables in market command a high price. Although 


264 BOSTON COOKING-SCHOOL COOK BOOK. 


containing but little nutriment, it is useful for the large 
quantity of water and potash salts that it contains, and 
assists in stimulating the appetite. Curly lettuce is of less 
value than Tennis Call, but makes an effective gainish. 

Lettuce should be separated by removing leaves from 
stalk (discarding wilted outer leaves;, washed, kept in cold 
water until crisp, drained, and so placed on a towel that 
water may drop from leaves. A bag made from white 
mosquito * netting is useful for drying lettuce. Wash 
lettuce leaves, place in bag, and hang in lower part of ice¬ 
box to drain. Wire baskets are used for the same pur¬ 
pose. Arrange lettuce for serving in nearly its original 
shape. 

Onions. 


The onion belongs to the same family (Lily) as do 
shallot , garlic , Ieoh, and chive . Onions are cooked and 
served as a vegetable. They are wholesome, and contain 
considerable nutriment, but are objectionable on account 
of the strong odor they impart to the breath, due to vola¬ 
tile substances absorbed by the blood, and by the blood 
carried to the lungs, where they are set free. The com¬ 
mon garden onion is obtainable throughout the year, the 
new ones appearing in market about the first of June. In 
large centres Bermuda and Spanish onions are procurable 
from March 1st to June 1st, and are of delicate flavor. 

Shallot, leek, garlic, and chive are principally used to 
give additional flavor to food. Shallot, garlic, and chive 
are used, to some extent, in making salads. 


Boiled Onions. 

Put onions in cold water and remove skins while under 
water. Drain, put in a saucepan, and cover with boil¬ 
ing salted water; boil five minutes, drain, and again 
cover with boiling salted water. Cook one hour or until 
soft, but not broken. Drain, add a small quantity of 
milk, cook five minutes, and season with butter, salt, and 
pepper. 


Vi£Gii. l j:Ai>LES. 


2Gb 


Onions in Cream. 


Prepare and cook as Boiled Onions, changing’ the water 
twice during boiling; drain, anti cover with Cream or Thin 
White Sauce. 


Scalloped Onions. 

Cut Boiled Onions in quarters. Put in a buttered bak¬ 
ing-dish, cover with White Sauce 1., sprinkle with but¬ 
tered cracker crumbs, and place on centre grate in oven 
to brown crumbs. 


Fried Onions. 

Remove skins from four medium-sized onions. Cut in 
thin slices and put in a hot omelet pan with one and one- 
half tablespoons butter. Cook until brown, occasionally 
shaking pan that onions may not burn, or turn onions, 
using a fork. Sprinkle with salt one minute before taking 
from lire. 

Stuffed Onions. 

Remove skins from onions, and parboil ten minutes in 
boiling salted water to cover. Turn upside down to cool, 
and remove part of centres. Fill cavities with equal 
parts of finely chopped cooked chicken, stale soft bread 
crumbs, and finely chopped onion which was removed, 
seasoned with salt and pepper, and moistened with cream 
or melted butter. Place in buttered shallow baking-pan, 
sprinkle with buttered crumbs, and bake in a moderate 
oven until onions are soft. 

Creamed Oyster Plant (Salsify). 

Wash, scrape, and put at once into cold acidulated 
water to prevent discoloration. Cut in inch slices, cook 
in boiling salted water until soft, drain, and add to White 
Sauce I. Oyster plant is in season from October to 
March. 


2GG BOSTON (JOOKLNG-SCIIOOL (JOOlv BOOK. 


Salsify Fritters. 

Cook oyster plant as for Creamed Oyster Plant. Masli, 
season with butter, salt, and pepper. Shape in small flat 
cakes, roll in Hour, and saute in butter. 


Parsnips. 

Parsnips are not so commonly served as other vege¬ 
tables; however, they often accompany a boiled dinner. 
They are raised mostly for feeding cattle. Unless young, 
they contain a large amount of woody fibre, which extends 
through centre of roots and makes them undesirable as 
food. 


Parsnips with Drawn Butter Sauce. 

Wash and scrape parsnips, and cut in pieces two inches 
long and one-half inch wide and thick. Cook five min¬ 
utes in boiling salted water, or until soft. Drain, and to 
two cups add one cup Drawn Putter Sauce. 

Parsnip Fritters. 

Wash parsnips and cook forty-five minutes in boiling 
salted water. Drain, plunge into cold water, when skins 
will be found to slip off easily. Mash, season with but¬ 
ter, salt, and pepper, shape in small flat round cakes, roll 
in flour, and saute in butter. 

Peas. 

Peas contain, next to beans, the largest percentage 
of proteid of any of the vegetables, and when young 
are easy of digestion. They appear in market as 
early as April, coming from Florida and California, and 
although high in price are hardly worth buying, they 
having been picked so long. Native peas may be ob¬ 
tained the middle of June, and last until the first of Sep¬ 
tember. The early June are small peas contained in a 


VEGETABLES. 


207 


% 


small pod. McLean, the best peas, are small peas in 
large Hat pods. Champion peas are large, and the pods 
are well tilled, but they lack sweetness. Marrowfat peas 
are the largest in the market, and are usually sweet. 


Boiled Peas. 

Remove peas from pods, cover with cold water, and let 
stand one-half hour. Skim off undeveloped peas which 
rise to top of water, and drain remaining peas. Cook 
until soft in a small quantity of boiling water, adding salt 
the last fifteen minutes of cooking. (Consult Time Table 
for Cooking, p. 33.) There should be but little, if any, 
water to drain from peas when they are cooked. Season 
with butter, salt, and pepper. If peas have lost much 
of their natural sweetness, they are improved by the 
addition of a small amount of sugar. 

o 


Creamed Peas. 

Drain Boiled Peas, and to two cups peas add three- 
fourths cup White Sauce II. Canned peas are often 
drained, rinsed, and reheated in this way. 

% 

Stuffed Peppers I. 

6 green peppers. % cup Brown Sauce. 

1 onion, finely chopped. 3 tablespoons bread crumbs. 

2 tablespoons butter. Salt and pepper. 

4 tablespoons chopped mushrooms. Buttered bread crumbs. 

4 tablespoons lean raw ham, finely chopped. 

Cut a slice from stem end of each pepper, remove 
seeds, and parboil peppers, fifteen minutes. 

Cook onion in butter three minutes; add mushrooms 
and ham, and cook one minute, then add Brown Sauce and 
bread crumbs. Cool mixture, sprinkle peppers with salt, 
fill with cooked mixture, cover with buttered bread crumbs 
and bake ten minutes. Serve on toast with Brown Sauce. 


208 


BOSTON COOiQNG-SCIlcVOL COOK BOOK. 


Stuffed Peppers II. 

Prepare peppers as for Stuffed Peppers I. Fill with 
equal parts of Imely chopped cold cooked chicken or veal, 
and softened bread crumbs, seasoned with onion juice, 
salt, and pepper. 

Pumpkins. 

Pumpkins are boiled or steamed same as squash, but 
require longer cooking. They are principally used for 
making pies. 

Radishes. 

Radishes may be obtained throughout the year. There 
are round and long varieties, the small round ones being 
considered best. They are bought in bunches, six or 
seven constituting a bunch. Radishes are used merely 
for a relish, and are served uncooked. To prepare 
radishes for table, remove leaves, stems, and tip end of 
root, scrape roots, and serve on crushed ice. Round 
radishes look very attractive cut to imitate tulips, when 
they should not be scraped; to accomplish this, begin at 
root end and make six incisions through skin running 
three-fourths length of radish. Pass knife under sections 
of skin, and cut down as far as incisions extend. Place 
in cold water, and sections of skin will fold back, giving 
radish a tulip-like appearance. 

Spinach. 

Spinach is cheapest and best in early summer, but is 
obtainable throughout the year. It gives variety to winter 
diet, when most green vegetables are expensive and of in¬ 
ferior quality. 

Boiled Spinach. 

Remove roots, carefully pick over (discarding wilted 
leaves), and wash in several waters to be sure that it is 
free from all sand. When young and tender putin a stew- 


VEGETABLES. 


269 


pan, allow to heat gradually, and cook twenty-five min¬ 
utes, or until tender, in its own juices. Old spinach is 
better cooked in boiling salted water, allowing two quarts 
water to one peck spinach. Drain thoroughly, chop 
finely, reheat, and season with butter, salt, and pepper. 
Garnish with slices of hard boiled eggs. The green color 
of spinach is better retained by cooking in a large quantity 
of water in an uncovered vessel. 


Spinacli a la Bechamel. 

Prepare one-lialf peck Boiled Spinach. Put three ta¬ 
blespoons butter in hot omelet pan; when melted, add 
chopped spinach, cook three minutes. Sprinkle with two 
tablespoons flour, stir thoroughly, and add gradually three- 
fourtlis cup milk; cook live minutes. 

Squash. 

Summer squash, which are in market during the summer 
months, should be young, tender, and thin skinned. The 
common varieties are the white round and yellow crook- 
neck. Some of the winter varieties appear in market as 
early as the middle of August; among the most common 
are Marrow, Turban, and Hubbard. Turban and Hubbard 
are usually drier than Marrow. Marrow and Turban 
have a thin shell, which may be pared off before cooking. 
Hubbard Squash has a very hard shell, which must be 
split in order to separate squash in pieces, and squash 
then cooked in the shell. In selecting winter squash, see 
that it is heavy in proportion to its size. 

Boiled Summer Squash. 

Wash squash and cut in thick slices or quarters. Cook 
twenty minutes in boiling salted water, or until soft. 
Turn in a cheese cloth placed over a colander, drain, and 
wring in cheese cloth. Mash, and season with butter, salt, 
and pepper. 


270 BOSTON OOOKING-SCHOOL COOK BOOK. 


Fried Summer Squash I. 


W asli and cut in 
salt and pepper, dip 


one-half inch pieces. Sprinkle with 
in crumbs, egg, and crumbs again, 


fry in hot fat, and drain. 


Fried Summer Squash II. 

Follow recipe for Fried Egg-plant I. 

Steamed Winter Squash. 

Cut in pieces, remove seeds and stringy portion, and 
pare. Place in a strainer and cook thirty minutes, or 
until soft, over boiling water. Mash, and season with 
butter, salt, and pepper. If lacking in sweetness, add a 
small quantity of sugar. 


Boiled Winter Squash. 

Prepare as for Steamed Winter Squash. Cook in boil¬ 
ing salted water, drain, mash, and season. Unless squash 
is very dry, it is much better steamed than boiled. 

Baked Winter Squash I. 

Cut in pieces two inches square, remove seeds and 
stringy portion, place in a dripping-pan, sprinkle with 
salt and pepper, and allow for each square one-half tea¬ 
spoon molasses and one-half teaspoon melted butter. 
Bake fifty minutes, or until soft, in a moderate oven, 
keeping covered the first half-hour of cooking. Serve in 
the shell. 


Baked Winter Squash II. 

Cut squash in halves, remove seeds and stringy portion, 
place in a dripping-pan, cover, and bake two hours, or 
until soft, in a slow oven. Remove from shell, mash, and 
season with butter, salt, and pepper. 


V EG 1ST AI»I j lift. 


271 


Tomatoes. 


Tomatoes are obtainable throughout the year, but are 
cheapest and best in September. Hothouse tomatoes are 
in market during the winter, and command a very high 
price, sometimes retailing for one and one-half dollars a 
pound. 

Southern tomatoes appear as early as May 1st, and al¬ 
though of good color, lack flavor. Of the many varieties 
of tomatoes, Acme is among the best. 


Sliced Tomatoes. 

Wipe, and cover with boiling water; let stand one min¬ 
ute, when they may be easily skinned. Chill thoroughly, 
and cut in one-third inch slices. 


Stewed Tomatoes. 

Wipe, pare, cut in pieces, put in stewpan, and cook 
slowly twenty minutes, stirring occasionally. Season with 
butter, salt, and pepper. 

Scalloped Tomatoes. 

Remove contents from one can tomatoes and drain 
tomatoes from some of their liquor. Season with salt, 
pepper, a few drops of onion juice, and sugar if preferred 
sweet. Cover the botton of a buttered baking-dish with 
buttered cracker crumbs, covin 1 with tomatoes, and sprinkle 
top thickly with buttered crumbs. Bake in a hot oven 
until crumbs are brown. 


Broiled Tomatoes. 

Wipe and cut in halves crosswise, cut off a thin slice 
from rounding part of each half. Sprinkle with salt and 
pepper, dip in crumbs, egg, and crumbs again, place in a 
well-buttered broiler, and broil six to eight minutes. 


272 BOSTON COOKING-SCHOOL COOK BOOK. 


Tomatoes a la Creme. 

Wipe, peel, and slice three tomatoes. Sprinkle with 
salt and pepper, dredge with flour, and saute in butter. 
Place on a hot platter and pour over them one cup White 
Sauce I. 


Devilled Tomatoes. 


3 tomatoes. 

Salt and pepper. 

Flour. 

Butter for sauteing. 

4 tablespoons butter. 

2 teaspoons powdered sugar. 


1 teaspoon mustard. 

teaspoon salt. 

Few grains cayenne. 
Yolk 1 hard boiled egg. 

1 egg. 

2 tablespoons vinegar. 


Wipe, peel, and cut tomatoes in slices. Sprinkle with 
salt and pepper, dredge with Hour, and saute in butter. 
Place on a hot platter and pour over the dressing made 
by creaming the butter, adding dry ingredients, yolk of 
egg rubbed to a paste, egg beaten slightly, and vinegar, 
then cooking over hot water, stirring constantly until it 
thickens. 


Baked Tomatoes. 

Wipe, and remove a thin slice from stem end of six 
smooth, medium-sized tomatoes. Take out seeds and 
pulp, and drain off most of the liquid. Add an equal 
quantity of cracker crumbs, season with salt, pepper, and 
a few drops onion juice, and refill tomatoes with mixture. 
Place in a buttered pan, sprinkle with buttered crumbs, 
ana bake twenty minutes in a hot oven. 


Stuffed Tomatoes. 

Wipe, and remove thin slices from stem end of six me¬ 
dium-sized tomatoes. Take out seeds and pulp, sprinkle 
inside of tomatoes with salt, invert, and let stand one-half 
hour. Cook five minutes two tablespoons butter with 
one-half tablespoon finely chopped onion. Add one-half 
cup finely chopped cold cooked chicken or veal, one-half 


VEGETABLES. 


273 


cup stale soft bread crumbs, tomato pulp, and salt and 
pepper to taste. Cook live minutes, then add one egg 
slightly beaten and cook one minute, and refill tomatoes 
with mixture. Place in buttered pan, sprinkle with but¬ 
tered cracker crumbs, and bake twenty minutes in a hot 
oven. 

Turnips. 


Turnips are best during the fall and winter; towards 
spring they become corky, and are then suitable only for 
stews and flavoring. The Ruta-baga, a large yellow tur¬ 
nip, is one of the best varieties; the large white Trench 
turnip and the small flat Purple Top are also used. 


Mashed Turnip. 

Wash and pare turnips, cut in slices or quarters, and 
cook in boiling salted water until soft. Drain, mash, and 
season with butter, salt, and pepper. 


Creamed Turnip. 

Wash turnips, and cut in one-half inch cubes. Cook 
three cups cubes in boiling salted water twenty minutes, 
or until soft. Drain, and add one cup White Sauce I. 

Turnip Croquettes. 

Wash, pare, and cut in quarters new French turnips. 
Steam until tender, mash, pressing out all water that is 
possible. This is best accomplished by wringing in 
cheese cloth. Season one and one-fourth cups with salt 
and pepper, then add yolks of two eggs slightly beaten. 
Cool, shape in small croquettes, dip in crumbs, egg, and 
crumbs again, fry in deep fat, and drain. 

Stewed Mushrooms. 

Wash one-half pound mushrooms. Remove stems, 
scrape, and cut in pieces. Peel caps, and break in 
pieces. Melt three tablespoons of butter, add mush- 

18 


274 BOSTON COOKING-SCHOOL COOK BOOK. 


rooms, cook two minutes; sprinkle with suit and pepper, 
dredge with Hour, and add one-luill! cup hot water or 
stock. Cook slowly live minutes. 


Stewed Mushrooms in Cream. 

Prepare mushrooms as for Stewed Mushrooms. Cook 
with three-fourths cup cream instead of using water or 
stock. Add a slight grating of nutmeg, pour over small 
pieces of dry toast, and garnish with toast points. 

Broiled Mushrooms. 

Wash mushrooms, remove stems, and place caps in a 
buttered broiler and broil live minutes, having cap side 
down first half of broiling. Serve on circular pieces of 
buttered dry toast. Put a small piece of butter in each 
cap, sprinkle with salt and pepper, and serve as soon as 
butter has melted. Care must be taken, in removing 
from broiler, to keep mushrooms cap side up, to prevent 
loss of juices. 


Baked Mushrooms in Cream. 

Wash twelve large mushrooms. Remove stems, and 
peel caps. Put in a shallow buttered pan, cap side up. 
Sprinkle with salt and pepper, and dot over with butter; 
add two-thirds cup cream. Bake ten ’minutes in a hot 
oven. Place on pieces of dry toast, and pour over them 
cream remaining in pan. 


Sauted Mushrooms. 

Wash, remove stems, peel caps, and break in pieces; 
there should be one cup of mushrooms. Put two table¬ 
spoons butter in a hot omelet pan; when melted, add 
mushrooms which have been dredged with flour, few drops 
onion juice, one-fourth teaspoon salt, a few grains pepper, 
and cook five minutes. Add one teaspoon finely chopped 
parsley and one-fourth cup boiling water. Cook two 
minutes, and serve on dry toast. 


Mushrooms a la Sabine. 


Wash one-lialf pound mushrooms, remove steins, and 
peel caps. Sprinkle with salt and pepper, dredge with 
hour, and cook three minutes in a hot frying-pan, with 
two tablespoons butter. Add one and one-third cups 
Brown Sauce, and cook slowly live minutes. Sprinkle 
with three tablespoons grated cheese. As soon as cheese 
is melted, arrange mushrooms on pieces of toast, and pour 
over sauce. 


Mushrooms k 1’Algonquin. 

Wash large selected mushrooms. Remove stems, peel 
caps, and saute caps in butter. Place in a small buttered 
shallow pan, cap side being up; place on each a large 
oyster, sprinkle with salt and pepper, and place on each 
a bit of blitter. Cook in a hot oven until oysters are 
plump. Serve with Brown or Bechamel Sauce. 

Stuffed Mushrooms. 

Wash twelve large mushrooms. Remove stems, chop 
finely, and peel caps. Melt three tablespoons butter, 
add one-half tablespoon finely chopped shallot and 
chopped stems, then cook ten minutes. Add one and 
one-half tablespoons flour, chicken stock to moisten, a 
slight grating of nutmeg, one-half teaspoon finely chopped 
parsley, and salt and pepper to taste. Cool, fill caps, 
well rounding over top, cover with buttered cracker 
crumbs, and bake fifteen minutes in a hot oven. 


27G BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER XX. 
POTATOES. 


COMPOSITION. 

Water 78.9%. Proteid 2.1 %. 

Starch 18%. Mineral matter .9%. 

Fat .1%. 


P OTATOES stand pre-eminent among the vegetables 
used for food. They are tubers belonging to the 
Nightshade family; their hardy growth renders them 
easy of cultivation in almost any soil or climate, and, 
resisting early frosts, they may be raised in a higher lati¬ 
tude than the cereals. 

They give needed bulk to food rather than nutriment, 
and, lacking in proteid, should be used in combination with 
meat, fish, or eggs. 

Potatoes contain an acrid juice, the greater part of 
which lies near the skin; it passes into the water during 
boiling of potatoes, and escapes with the steam from a 
baked potato. 

Potatoes are best in the fall, and keep well through 
the winter. By spring the starch is partially changed to 
dextrin, giving the potatoes a sweetness, and when cooked 
a waxiness. The same change takes place when potatoes 
are frozen. To prevent freezing, keep a pail of cold water 
standing near them. 

Potatoes keep best in a cool dry cellar, in barrels 
or piled in a bin. When sprouts appear they should be 
removed ; receiving their nourishment from the starch, they 
deteriorate the potato. 


POTATOES. 


4")rr rr 

i 


New potatoes may be compared to unripe fruit, the 
■starch grains not having readied maturity; therefore they 
should not he given to children or invalids. 


Sweet Potatoes. . 

Sweet potatoes, although analogous to white potatoes, 
are lieshy roots of the plant, belong to a different family 
(Convolvulus), and contain a much larger percentage of 
sugar. Our own country produces large quantities of 
sweet potatoes, which may be grown as far north as New 
Jersey and Southern Michigan. Kiln-dried sweet potatoes 
are the best, as they do not so quickly spoil. 

Baked Potatoes. 

Select smooth, medium-sized potatoes. Wash, using a 
vegetable brush, and place in dripping-pan. Bake in hot 
oven forty minutes or until soft, remove from oven and 
serve at once. If allowed to stand, unless the skin is 
ruptured for escape of steam, they become soggy. Prop¬ 
erly baked potatoes are more easily digested than potatoes 
cooked in any other way, as some of the starch is changed 
to dextrin by the intense heat. They are better cooked 
in boiling water than baked in a slow oven. 


Boiled Potatoes. 

Select potatoes of uniform size. Wash, pare, and drop 
at once in cold water to prevent discoloration ; soak one 
half-hour in the fall, and one to two hours in winter and 
spring. Cook in boiling salted water until soft, which is 
easily determined by piercing with a skewer. For seven 
potatoes allow one tablespoon salt, and boiling water to 
cover. Drain from water, and keep uncovered in warm 
place until serving time. Avoid sending to table in a 
covered vegetable dish. Tn boiling large potatoes, it 
often happens that outside is soft, while centre is under¬ 
done. To finish cooking without potatoes breaking apart, 
add one pint cold water, which drives heat to centre, thus 
accomplishing the cooking. 


278 BOSTON COOKING-SCHOOL COOK BOOK. 


Riced Potatoes. 

Force hot boiled potatoes through a potato ricer or 
coarse strainer. Serve lightly piled in a hot vegetable 
dish. 

Mashed Potatoes. 

To live riced potatoes add three tablespoons butter, 
one teaspoon salt, few grains pepper, and one-third cup 
hot milk; beat with fork until creamy, reheat, and pile 
lightly in hot dish. 


Potato Omelet. 

Prepare Mashed Potatoes, turn in hot omelet pan 
greased with one tablespoon butter, spread evenly, cook 
slowly until browned underneath, and fold as an omelet. 

Potato Border. 

Place a buttered mould on platter, build around it a 
wall of hot Mashed Potatoes, three and one-half inches 
high by one inch deep, smooth and crease with case 
knife. Remove mould, fill with creamed meat or fish, 
and reheat in oven before serving. 

Escalloped Potatoes. 

Wash, pare, soak, and cut four potatoes in one-fourth 
inch slices. Put a layer in buttered baking-dish, sprinkle 
with salt and pepper, dredge with flour, and dot over with 
one-half tablespoon butter; repeat. Add hot milk until 
it may be seen through top layer, bake one and one-fourth 
hours or until potato is soft. 

Potatoes a la Hollandaise. 

Wash, pare, soak, and cut potatoes in one-fourth inch 
slices, shape with French vegetable cutters; or cut 
in one-half inch cubes. Cover three cups potato with 
White Stock, cook until soft, and drain. Cream one-third 
cup butter, add one tablespoon lemon juice, one-half tea- 


POTATOES. 


279 

spoon salt, and few grains of cayenne. Add to potatoes, 
cook three minutes, and add one-half tablespoon finely 
chopped parsley. 

Potatoes Baked in Half Shell. 

Select six medium-sized potatoes and bake, following 
recipe for Baked Potatoes. Remove from oven, cut 
slice from top of each, and scoop out inside. Mask, add 
two tablespoons butter, salt, pepper, and three table¬ 
spoons hot milk; then add whites two eggs well beaten. 
Refill skins, and bake five to eight minutes in very hot 
oven. Potatoes may be sprinkled with grated cheese 
before putting in oven. 

Duchess Potatoes. 

To two cups hot riced potatoes add two tablespoons 
butter, one-half teaspoon salt, and yolks of three eggs 
slightly beaten. Shape, using pastry bag and tube, in 
form of baskets, pyramids, crowns, leaves, roses, etc. 
Brush over with beaten egg diluted with one teaspoon 
water, and brown in a hot oven. 

Maitre d'Hotel Potatoes. 

Wash, pare, and shape potatoes in balls, using a French 
vegetable cutter, or out potatoes in one-half inch cubes. 
There should be two cups. Soak fifteen minutes in cold 
water, and cook in boiling salted water to cover until soft. 
Drain, and add Maitre d'Hotel Butter. 

Maitre d'Hotel Butter. 

Cream three tablespoons butter, add one teaspoon 
lemon juice, one-half teaspoon salt, one-eighth teaspoon 
pepper, and one-lialf tablespoon finely chopped parsley. 

Franconia Potatoes. 

Prepare as for Boiled Potatoes, and parboil ten minutes; 
drain, and place in pan in which meat is roasting; bake 


^80 BOSTON COOKINO-SCIlooii COOK BOOK. 


until soft, busting with fat in pun when busting meat. 
Time required for buking about forty minutes. Sweet 
potatoes may be prepared in the same way. 

Brabant Potatoes. 

Prepare as for Boiled Potatoes, using small potatoes, 
and trim egg-shaped; parboil ten minutes, drain, and 
place in baking-pan and bake until soft, basting three 
times with melted butter. 

Potato Balls. 

Select large potatoes, wash, pare, and soak. Shape in 
balls with a French vegetable cutter. Cook in boiling 
salted water until soft; drain, and to one pint potatoes 
add one cup Thin White Sauce. Turn into hot dish, and 
sprinkle with finely chopped parsley. 


FRIED POTATOES. 

Shadow Potatoes (Saratoga Chips). 

Wash and pare potatoes. Slice thinly (using vegetable 
slicer) into a bowl of cold water. Let stand two hours, 
changing water twice. Drain, plunge in a kettle of boil¬ 
ing water and boil one minute. Drain again, and cover 
with cold water. Take from water and dry between 
towels. Fry in deep fat until light brown, keeping in 
motion with a skimmer. Drain on brown paper and 
sprinkle with salt. 


Shredded Potatoes. 

Wash, pare, and cut potatoes iu one-eighth inch slices. 
Cut slices in one-eighth inch strips. Soak one hour in 
cold water. Take from water, dry between towels, and 
fry in deep fat. Drain on brown paper and sprinkle with 
salt. Serve around fried or baked lish. 


F I'M 131 > POTATO KS. 


281 


French Fried Potatoes. 

Wash and pare small potatoes, cut in eighths length¬ 
wise, and soak one hour in cold water. Take from water, 
dry between towels, and fry in deep fat. Drain on brown 
paper and sprinkle with salt. 

Care must be taken that fat is not too hot, as potatoes 
must be cooked as well as browned. 


Potato Marbles. 

Wash and pare potatoes. Shape in balls, using a 
French vegetable cutter. Soak fifteen minutes in cold 
water, take from water and dry between towels. Fry in 
deep fat, drain, and sprinkle with salt. 


Fried Potato Balls. 

To one cup hot riced potatoes add one tablespoon 
butter, one-fourth teaspoon salt, one-eighth teaspoon 
celery salt, and few grains cayenne. Cool slightly, and 
add one-half beaten egg and one-lialf teaspoon finely 
chopped parsley. Shape in small balls, roll in flour, fry 
in deep fat, and drain. 


Potato Fritters. 


2 cups hot riced potatoes. 
2 tablespoons cream. 

2 tablespoons wine. 

1 teaspoon salt. 


Few gratings nutmeg. 
Few grains cayenne. 

8 eggs. 

Yolks 2 eggs. 


cup flour. 


Add cream, wine, and seasonings to potatoes ; then add 
eggs well beaten, having bowl containing mixture in pan 
of ice water, and beat until cold. Add flour, and when 
well mixed, drop by spoonfuls in deep fat, fry until deli¬ 
cately browned, and drain on brown paper. 


Potato Curls. 

Wash and pare large long potatoes. Shape with a 
potato curler, soak one hour in cold water, drain, dry 
between towels, fry in deep tat, drain, and sprinkle with 
salt. 


BOSTON COOKING-SCHOOL COOK BOOK, 


182 



Potato Croquettes. 


Potato Croquettes. 


2 cups hot riced potatoes. 
2 tablespoons butter. 

teaspoon salt. 

}q teaspoon pepper. 

I 4 teaspoon celery salt. 


Few grains cayenne. 

Few drops onion juice. 
Yolk 1 egg. 

1 teaspoon finely chopped 
parsley. 


Mix ingredients in order given, and beat thoroughly. 
Shape, dip in crumbs, egg, and crumbs again, fry one 
minute in deep fat, and drain on brown paper. Croquettes 
are shaped in a variety of forms. The most common wav 
is to first form a smooth ball by rolling one rounding 
tablespoon mixture between hands. Then roll on a board 
until of desired length, and flatten ends. 


French Potato Croquettes. 

2 cups hot riced potatoes. Yolks 3 eggs. 

2 tablespoons butter. teaspoon salt. 

Few grains cayenne. 

Mix ingredients in order given, and beat thoroughly. 
Shape in balls, then in rolls, pointed at ends. Roll in 







SWEET POTATOES. 


283 


flour, mark in three places on top of each with knife blade 
to represent a small French loaf. Fry in deep fat, and 
drain on brown paper. 


Potato Apples. 


2 cups hot riced potatoes. 
2 tablespoons butter. 

Yz cup grated cheese, 
bj teaspoon salt. 


Few grains cayenne. 
Slight grating nutmeg. 

2 tablespoons thick cream. 
Yolks 2 eu u's. 


Mix ingredients in order given, and beat thoroughly. 
Shape in form of small apples, roll in flour, egg, and 
crumbs, fry in deep fat, and drain on brown paper. In¬ 
sert a clove at both stem and blossom end of each apple. 


Potatoes en Surprise. 

Make Potato Croquette mixture, omitting parsley. 
Shape in small nests and fill with Creamed Chicken, shrimp, 
or peas. Cover nests with Croquette mixture, then roll in 
form of croquettes. Dip in crumbs, egg, and crumbs 
again; fry in deep fat, and drain on brown paper. 


SWEET POTATOES. 

Baked Sweet Potatoes. 

Prepare and bake as white potatoes. 

Boiled Sweet Potatoes. 

Select potatoes of uniform size. Wash, pare, and cook 
twenty minutes in boiling salted water to cover. Many 
boil sweet potatoes with the skins on. 

Mashed Sweet Potatoes. 

To two cups riced sweet potatoes add three tablespoons 
butter, one-half teaspoon salt, and hot milk to moisten. 
Beat until light, and pile on a vegetable dish. 


284 


BOSTON OooKLNO-SOHOOL COOK BOOK. 


Glazed Sweet Potatoes. 

Wash and pare six medium-sized potatoes. Cook ten 
minutes in boiling salted water. Drain, cut in halves 
lengthwise, and put in a buttered pan. Make a syrup by 
boiling three minutes oue-half cup sugar and four table¬ 
spoons water; add one tablespoon butter. Brush pota¬ 
toes with syrup and bake fifteen minutes, basting twice 
with remaining syrup. 

Sweet Potatoes an Gratin. 

Cut live medium-sized cold boiled sweet potatoes in 
one-third inch slices. Put a layer in buttered baking- 
dish, sprinkle with salt, pepper, and three tablespoons 
brown sugar, dot over with one tablespoon butter. Re¬ 
peat, cover with buttered cracker crumbs, and bake until 
the crumbs are brown. 

Sweet Potatoes en Brochette. 

Wash and pare potatoes, and cut in one-third inch slices. 
Arrange on skewers in groups of three or four, parboil 
six minutes, and drain. Brush over with melted butter, 
sprinkle with brown sugar, and bake in a hot oven until 
well browned. 

Sweet Potato Balls. 

To two cups hot riced sweet potatoes add three table¬ 
spoons butter, one-half teaspoon salt, few grains pepper, 
and one beaten egg. Shape in small balls, roll in flour, 
fry in deep fat, and drain. If potatoes are very dry, it 
will be necessary to add hot milk to moisten. 

Sweet Potato Croquettes. 

Prepare mixture for Sweet Potato Balls. Shape in 
croquettes, dip in crumbs, egg, and crumbs again, fry in 
deep fat, and drain. 

WARMED-OVER POTATOES. 

Potato Cakes. 

Shape cold mashed potato in small cakes,and roll in flour. 
Blitter hot omelet pan, put in cakes, brown one side, 


SVAUMlSD-OVJfiR I‘OTA To ICS. 


285 

turn and brown other side, adding butter as needed to 
prevent burning; or pack potato in small buttered pan as 
soon as it comes from table, and set aside until ready for 
use. Turn from pan, cut in pieces, roll in Hour, and cook 
same as Potato Cakes. 

Creamed Potatoes. 

Reheat two cups cold boiled potatoes, cut in dice, in 
one and one-fourth cups White Sauce I. ; .' 

Potatoes an Gratin. 

Put Creamed Potatoes in buttered baking-dish, cover 
with buttered crumbs, and bake on centre grate until 
crumbs are brown. 

Delmonico Potatoes. 

To Potatoes an Gratin add one-third cup grated mild 
cheese, arranging potatoes and cheese in alternate layers 
before covering with crumbs. 

Hashed Brown Potatoes. 

Try out fat salt pork cut in small cubes, remove scraps ; 
there should be about one-third cup of fat. Add two 
cups cold boiled potatoes finely chopped, one-eighth tea¬ 
spoon pepper, and salt if needed. Mix potatoes thor¬ 
oughly with fat; cook three minutes, stirring constantly; 
let stand to brown underneath. Fold as an omelet and 
turn on hot platter. 


Sauted Potatoes. 

Cut cold boiled potatoes in one-fourth inch slices, 
season with salt and pepper, put in a hot, well-greased 
frying-pan, brown on one side, turn and brown on other 
side. 

Chartreuse Potatoes. 

Cut cold boiled potatoes in one-fourth inch slices, 
sprinkle with salt, pepper, and a few drops onion juice, 


BOSTON COO KIN<1-,SCHOOL COOK BOOK. 


28G 

put together in pairs, dip in Batter I., fry iu deep fat, and 
drain on brown paper. 

Lyonnaise Potatoes I. 

Cook live minutes three tablespoons butter with one 
small onion, cut in thin slices; add three cold boiled pota¬ 
toes cut in one-fourth inch slices and sprinkled with salt 
and pepper; stir until well mixed with onion and butter; 
let stand until potato is brown underneath, fold, and turn 
on a hot platter. This dish is much improved and pota¬ 
toes brown better by addition of two tablespoons Brown 
Stock. Sprinkle with finely chopped parsley if desired. 

Lyonnaise Potatoes II. 

Slice cold boiled potatoes to make two cups. Cook five 
minutes one and one-half tablespoons butter with one 
tablespoon finely chopped onion. Melt two tablespoons 
butter, seasou with salt and pepper, add potatoes, and 
cook until potatoes have absorbed butter, occasionally 
shaking pan. Add butter and onion, and when well 
mixed, add one-half tablespoon finely chopped parsley. 

French CJief 

Oak Hill Potatoes. 

Cut four cold boiled potatoes and six hard boiled eggs 
in one-fourth inch slices. Put layer of potatoes in but¬ 
tered baking-dish, sprinkle with salt and pepper, cover 
with layer of eggs ; repeat, and pour over two cups Thin 
White Sauce. Cover with buttered cracker crumbs and 
bake until crumbs are brown. 


SALADS AND SALAD DRESSINGS. 


287 


CHAPTER XXI. 

SALADS AND SALAD DRESSINGS. 

O A LADS, which constitute a course in almost every din- 
^ ner, but a few years since seldom appeared on the 
table. They are now made in an endless variety of ways, 
and are composed of meat, fish, vegetables (alone or in 
combination) or fruits, with the addition of a dressing. 
The salad plants, lettuce, watercress, clilccory, cucum* 
bers, etc., contain but little nutriment, but are cooling, 
refreshing, and assist in stimulating the appetite. They 
are valuable for the water and potash salts they contain. 
The olive oil, which usually forms the largest part of the 
dressing, furnishes nutriment, and is of much value to the 
system. 

Salads made of greens should always be served crisp 
and cold. The vegetables should be thoroughly washed, 
allowed to stand in cold or ice water until crisp, then 
drained and spread on a towel and set aside in a cold 
place until serving time. See Lettuce, page 2(>o. Dress¬ 
ing may be added at table or just before sending to 
table. Tf greens are allowed to stand in dressing they 
will soon wilt. Tt should be remembered that winter 
greens are raised under glass and should be treated as 
any other hothouse plant. Lettuce will be affected by a 
change of temperature and wilt just as quickly as delicate 
flowers. 

Canned or cold cooked left-over vegetables are well 
utilized in salads, but are best mixed with French Dress¬ 
ing and allowed to stand in a cold place one hour before 
serving. Where several vegetables are used in the same 


288 


BOSTON (JOOlvIJSKi-SOHOOL COOK BOOK. 


salad they should he marinated separately, and arranged 
for serving just, before sending to table. 

Meat for salads should be freed from skin and gristle, 
cut in small enbes, and allowed to stand mixed with French 
Dressing before combining with vegetables. Fish should 


be llaked or cut in cubes. 

Where salads are dressed at table, first sprinkle with 
salt and pepper, add oil, and lastly vinegar. If vinegar 
is added before oil, the greens will become wet, and oil 
will not cling, but settle to bottom of bowl. 

A Cliapon. Remove a small piece from end of French 
loaf and rub over with a clove of garlic, first dipped in 
salt. Place in bottom of salad bowl before arranging 
salad. A cliapon is often used in vegetable salads, and 
gives an agreeable additional flavor. 


To Marinate. The word marinate, used in cookery, 
means to add salt, pepper, oil, and vinegar to a salad in¬ 
gredient or mixture and let stand until well seasoned. 


SALAD DRESSINGS. 

French Dressing. 

y teaspoon salt. 2 tablespoons vinegar, 

teaspoon pepper. 4 tablespoons olive oil. 

Mix ingredients and stir until well blended. French 
Dressing is more easily prepared and largely used than 
any other dressing. 


Cream Dressing I. 

y 2 tablespoon salt. 1 egg slightly beaten. 

y tablespoon mustard. 2 y tablespoons melted butter. 
% tablespoon sugar. % cup cream. 

y cup vinegar. 

Mix ingredients in order given, adding vinegar very 
slowly. Cook over boiling water, stirring constantly until 
mixture thickens, strain and cool. 


SALAD DRESSINGS. 


289 


Cream Dressing II. 

1 teaspoon mustard. Few grains cayenne. 

1 teaspoon salt. 1 teaspoon melted butter. 

2 teaspoons flour. Yolk 1 egg. 

teaspoons powdered sugar. j^ cup liot vinegar, 
jo cup thick cream. 

Mix dry ingredients, add butter, egg, and vinegar 
slowly. Cook over boiling water, stirring constantly 
until mixture thickens; cool, and add to heavy cream, 
beaten until stiff. 


Boiled Dressing. 


tablespoon salt. 

1 teaspoon mustard. 

1 jo tablespoons sugar. 
Few grains cayenne. 


j^ tablespoon flour. 

Yolks 2 eggs. 

1 jo tablespoons melted butter. 
j 4 cup milk, 
cup vinegar. 


Mix dry ingredients, add yolks of eggs slightly beaten, 
butter, milk, and vinegar very slowly. Cook over boiling 
water until mixture thickens; strain, and cool. 


German Dressing. 


cup thick cream. H teaspoon salt. 

3 tablespoons vinegar. Few grains pepper. 

Beat cream until stiff, using Dover Egg-beater. Add 
salt, pepper, and vinegar very slowly, continuing the 
beating. 

Chicken Salad Dressing. 


j.< cup rich chicken stock. 


l 2 CU P vinegar. 




Yolks 5 esru’s. 


1 teaspoon salt, 
j^ teaspoon pepper. 
Few grains cayenne. 


2 tablespoons mixed mustard. jo C11 P thick cream, 
j j cup melted butter. 


Reduce stock in which a fowl has been cooked to one- 

half cupful. Add vinegar, yolks of eggs slightly beaten, 

in 


290 BOSTON COOKING-SCHOOL COOK BOOK. 


mustard, salt, pepper, and cayenne. Cook over boiling 
water, stirring constantly until mixture thickens. Strain, 
add cream and melted butter, then cool. 


Oil Dressing I. 


4 hard boiled eggs. 

4 tablespoons oil. 

4 tablespoons vinegar. 
14 tablespoon sugar. 


y teaspoon mustard. 
y teaspoon salt. 

Few grains cayenne. 
White 1 egg. 


Rub yolks of eggs until smooth, add dry ingredients, 
then gradually oil and vinegar. Stir in lightly white of 
egg beaten until stiff. 


Oil Dressing II. 

1 y teaspoons mustard. . 2 tablespoons oil. 

1 teaspoon salt. % cup vinegar diluted with 

2 teaspoons powdered sugar. cold water to make one- 

Few grains cayenne. half cup. 

2 eggs slightly beaten. 

Mix dry ingredients, add egg and oil gradually, stirring 
constantly until thoroughly mixed; then add diluted vin¬ 
egar. Cook over boiling water until mixture thickens ; 
strain and cool. 


Mayonnaise Dressing I. 


1 teaspoon mustard. 

1 teas] >0011 salt. 

1 teaspoon powdered sugar. 
Few grains cayenne. 


Yolks 2 eggs. 

2 tablespoons lemon juice. 
2 tablespoons vinegar. 
iy cups olive oil. 


Mix dry ingredients, add egg yolks, and when well 
mixed, add one-half teaspoon of vinegar. Add oil grad¬ 
ually, at first drop by drop, and stir constantly. As 
mixture thickens, thin with vinegar or lemon juice. Add 
oil, and vinegar or lemon juice alternately, until all is 
used, stirring or beating constantly. If oil is added too 
rapidly, dressing will have a curdled appearance. A 


SALAD DK.USS1N<JS. 


291 

smooth consistency may be restored by taking yolk of 
another egg and adding curdled mixture slowly to it. It 
is desirable to have bowl containing mixture placed in a 
larger bowl of crushed ice, to which a small quantity of 
water has been added. Olive oil for making Mayonnaise 
should always be thoroughly chilled. A silver fork, wire 
whisk, small wooden spoon, or Dover Egg-beater may 
be used as preferred. If one has a Keystone Egg-beater, 
dressing may be made very quickly by its use. Mayon¬ 
naise should be stiff enough to hold its shape. It soon 
liquefies when added to meat or vegetables; therefore it 
should be added just before serving time. 

Mayonnaise Dressing II. 

Use same ingredients as for Mayonnaise Dressing I., 
adding mashed yolk of a hard boiled egg to dry ingredients. 

French Chef. 

Cream Mayonnaise Dressing. 

To Mayonnaise Dressing I. or II. add one-third cup 
thick cream, beaten until stiff. This recipe should be 
used only when dressing is to be eaten the day it is 
made. 

Colored Mayonnaise Dressing. 

Lobster coral, rubbed through a fine sieve, added to 
Mayonnaise, makes Rod Mayonnaise . 

Finely chopped parsley leaves pounded with a small 
quantity of lemon juice, strained through cheesecloth and 
added to Mayonnaise makes Green Mayonnaise ; or Spin¬ 
ach Green may be used if desired. 

Potato Mayonnaise. 

Very small baked potato. 1 teaspoon powdered sugar. 

1 teaspoon mustard. 2 tablespoons vinegar. 

1 teaspoon salt. % cup olive oil. 

Remove and mash the inside of potato. Add mustard, 
salt, and powdered sugar; add one tablespoon vinegar, 


29 2 BOSTON COO K I NO-SC I tOO L COOK BOOK. 

:ui<l rub mixture through a line sieve. Add slowly oil and 
remaining' vinegar. 1 >y the taste one would hardly realize 
eggs were not used in the making. 


SALADS. 

Dressed Lettuce. 

Prepare lettuce as directed on page 2Go. Serve with 
French Pressing. 

Lettuce and Cucumber Salad. 

Place a cliapon in bottom of salad bowl. Wash, drain, 
and dry one head lettuce, arrange in bowl, and place be¬ 
tween leaves one cucumber cut in thin slices. Serve with 
French Dressing. 

Lettuce and Radish Salad. 

Prepare and arrange as for Dressed Lettuce. Place 
between leaves six radishes which have been washed, 
scraped, and cut in thin slices. Garnish with round rad¬ 
ishes cut to represent tulips. See page 2G8. Serve with 
French Dressing. 

Lettuce and Tomato Salad. 

Peel and chill three tomatoes. Cut in halves crosswise, 
arrange each half on a lettuce leaf. Garnish with May¬ 
onnaise Dressing forced through a pastry bag and tube. 
If tomatoes are small, cut in quarters, and allow one 
tomato to each lettuce leaf. 


Dressed Watercress. 

Wash, remove roots, drain, and chill watercress. Ar¬ 
range in salad dish, and serve with French Dressing. 


Watercress and Cucumber Salad. 


Prepare watercress and add one 
chilled, and cut in one-half inch dice. 
Dressing. 


cucumber, pared, 
Serve with French 


293 


SALADS. 


Cucumber and Tomato Salad. 

Arrange on a bed of lettuce leaves, sliced tomatoes. 
Pile on each slice, cucumber cubes cut one-half inch square. 
Serve with French or Mayonnaise Dressing. 

Dressed Celery. 

Wash, scrape, and cut stalks of celery in thin slices. 
Mix with Cream Dressing I. 

o 

Celery and Cabbage Salad. 

Remove outside leaves from a small solid white cab¬ 
bage, and cut off stalk close to leaves. Cut out centre 
and with a sharp knife shred finely. Let stand one hour 
in cold or ice water. Drain, wring in double cheese cloth, 
to make as dry as possible. Mix with equal parts celery 
cut in small pieces. Moisten with Cream Dressing and 
refill cabbage. Arrange on a folded napkin and garnish 
with celery tips and parsley between folds of napkin 
and around top of cabbage. 



String Bean Salad. 


String Bean Salad. 

Marinate two cups cold string beaus with French Dress¬ 
ing. Add one teaspoon finely cut chives. Pile in centre 
of salad dish and arrange around base thin slices of 








294 BOSTON COOKING-SCHOOL COOK HOOK. 


radishes, overlapping one another. Garnish top with 
radish cut to represent a tulip. 



Potato Salad. 


Potato Salad. 

Cut cold boiled potatoes in one-half inch cubes. 
Sprinkle four cupfuls with one-half tablespoon salt and 
one-fourth teaspoon pepper. Add four tablespoons oil 
and mix thoroughly; then add two tablespoons vinegar. 
A few drops of onion juice may be added, or one-half 
tablespoon chives finely cut. Arrange in a mound and 
garnish with whites and yolks of two hard boiled eggs, 
cold boiled red beets, and parsley. Chop whites and 
arrange on one-fourth of the mound; chop beets finely, 
mix with one tablespoon vinegar, and let stand fifteen 
minutes; then arrange on fourths of mound next to 
whites. Arrange on remaining fourth of mound, yolks 
chopped or forced through a potato ricer. Put small 
sprigs of parsley in lines dividing beets from eggs; also 
garnish with parsley at base. 

Potato and Celery Salad. 

To two cups boiled potatoes cut in one-half inch cubes 
add one-half cup finely cut celery and a medium-sized 
apple, pared, cut in eighths, then eighths cut in thin 



SALADS. 


295 


slices. Marinate with French Dressing. Arrange in a 
mound and garnish with celery tips and sections of bright 
red apple. 

Macedoine Salad. 


Marinate separately cold cooked cauliflower, peas, and 
carrots, cut in small cubes, and outer stalks of celery 
finely cut. Arrange peas and carrots in alternate piles 
in centre of a salad dish. Pile cauliflower on top. 
Arrange celery in four piles at equal distances. At top 
of each pile place a small gherkin cut lengthwise in very 
thin slices, beginning at blossom end and cutting nearly 
to stem end. Open slices to represent a fan. Place be¬ 


tween piles of celery a. slice of tomato. 

Almost any cold cooked vegetables on hand may be 
used for a Macedoine Salad, and if care is taken in ar¬ 
rangement, they make a, very attractive dish. 



Individual Salads. 

1. Stuffed Tomato. V- Sweetbread and Cucumber 

Stuffed Tomato Salad. 

Peel medium-sized tomatoes. Remove thin slice from 
top of each and take out seeds and some of pulp. 
Sprinkle inside with salt, invert, and let stand one-half 
hour. Fill tomatoes with cucumbers cut in small cubes 
and mixed with Mayonnaise Dressing. Arrange on 
lettuce leaves and garnish top of each with Mayonnaise 
Dressing forced through a. pastry-bag and tube. 







296 BOSTON COOKING-SCHOOL COOK BOOK. 


Tomato Jelly Salad. 

To one can stewed mid strained tomatoes add one tea¬ 
spoon each of salt and powdered sugar, and two-thirds 
box gelatine which has soaked fifteen minutes in one-half 
cup cold water. Four into small cups and chill. Run a 
knife around inside of moulds, so that when taken out 
shapes may have a rough surface suggesting a fresh to¬ 
mato. Place on lettuce leaves and garnish top of each 
with Mayonnaise Dressing. 

Salad a la Russe. 

Peel six tomatoes, remove thin slices from top of each, 
and take out seeds and pulp. Sprinkle inside with salt, 
invert, and let stand one-half hour. Place seeds and pulp 
removed from tomatoes in a strainer to drain. Mix one- 
third cup cucumbers cut in dice, one-third cup cold cooked 
peas, one-fourth cup pickles finely chopped, one-third cup 
tomato pulp, and two tablespoons capers. Season with 
salt, pepper, and vinegar. Put in a cheese cloth and 
squeeze; then add one-half cup cold cooked chicken cut 
in very small dice. Mix with Mayonnaise Dressing, re¬ 
fill tomatoes, sprinkle with finely chopped parsley, and 
place each on a lettuce leaf. 

Spinach Salad. 

Pick over, wash, and cook one-half peck spinach. Drain, 
and chop finely. Season with salt, pepper, and lemon juice, 
and add one tablespoon melted butter. Butter slightly 
small tin moulds and pack solidly with mixture. Chill, 
remove from moulds, and arrange on thin slices of cold 
boiled tongue cut in circular pieces. Garnish base of 
each with a wreath of parsley, and serve on top of each 
Sauce Tartare. 

Egg Salad I. 

Cut six hard boiled eggs iu halves crosswise, keeping 
whites in pairs. Remove yolks, and mash or put through 


SALADS. 


207 

a potato ricer. Add slowly enough Oil Dressing II. to 
moisten. Make into balls the size of original yolks and 
refill whites. Arrange on a bed of lettuce and pour Oil 
Di ■essing II. around eggs. 

Egg Salad II. 

Cut four hard boiled eggs in halves crosswise in such a 
way that tops of halves may be cut in small points. Re¬ 
move yolks, mash, and add an equal amount of finely 
chopped cooked chicken. Moisten with Oil Dressing I., 
shape in Dalis size of original yolks, and refill whites. 
Arrange on lettuce leaves and serve with Oil Dressing I. 

Lenten Salad. 

Separate yolks and whites of four hard boiled eggs. 
Chop whites finely, marinate with French Dressing, and 
arrange on lettuce leaves. Force yolks through a potato 
ricer and pile on the centre of whites. Serve with French 
Dressing. 

Cheese Salad. 

Arrange one head of lettuce on a salad dish, sprinkle 
with one-fourth pound Edam cheese broken in very 
small pieces, and pour over it French Dressing. 

Nut Salad. 

Mix one cup chopped English walnut meat and two 
cups shredded lettuce. Arrange on lettuce leaves and 
garnish with Mayonnaise Dressing. 

Nut and Celery Salad. 

Mix equal parts of English walnut or pecan nut meat 
cut in pieces, and celery cut in small pieces. Marinate 
with French Dressing. Serve with a border of shredded 
lettuce. 


21)8 BOSTON (XHiKINd-SCIlOOh COOK liOOK. 


Banana Salad. 

Remove one section <>f skin from each of four bananas. 
Take out fruit, scrape, and cut fruit from one banana in 
thin slices, fruit from other three bananas in one-half inch 
cubes. Marinate cubes with French Dressing. Refill 
skins and garnish each with slices of banana. Stack 
around a mound of lettuce leaves. 


Salmon Salad. 

Flake remnants of cold boiled salmon. Mix with 
French, Mayonnaise, or Cream Dressing. Arrange on 
nests of lettuce leaves. Garnish with the yolk of a hard 
boiled egg forced through a potato ricer, and white of egg 
cut in strips. 

Shrimp Salad. 

Remove shrimps from can, cover with cold or ice water, 
and let stand twenty minutes. Drain, dry between towels, 
remove intestinal veins, and break in pieces, reserving six 
of the finest. Moisten with Cream Dressing 11 ., and ar¬ 
range on nests of lettuce leaves. Rut a spoonful of dress¬ 
ing on each, and garnish with a, whole shrimp, capers, and 
an olive cut in quarters. 

Sardine Salad. 

Remove skin and bones from sardines, and mix with an 
equal quantify of the mashed yolks of hard boiled eggs. 
Arrange in nests of lettuce leaves and serve with Mayon¬ 
naise Dressing. 

Lobster Salad I. 

Remove lobster meat from shell, cut in one-half inch 
cubes, and marinate*with a French Dressing. Mix with a 
small quantity of Mayonnaise Dressing and arrange in 
nests of lettuce leaves. Put a spoonful of Mayonnaise on 
each, and sprinkle with lobster coral rubbed through a fine 


SALADS. 


299 

sieve. Garnish with small lobster claws around outside of 
dish. Cream Dressing I. or II. may be used in place of 
IN I ay on n aise I )ressing. 



Lobster Salad II. 

Lobster Salad II. 

Prepare lobster as for Lobster Salad I. Add an equal 
quantity of celery cut in small pieces, kept one hour in 
cold or ice water, then drained and dried in a towel. 
Moisten with any cream or oil dressing. Arrange on 
a salad dish, pile slightly in centre, cover with dressing, 
sprinkle with lobster coral forced through a line sieve, 
and garnish with a border of curled celery. 

To Curl Celery. Cut thick stalks of celery in two-inch 
pieces. With a sharp knife, beginning at outside of stalks, 
make five cuts parallel with each other, extending one-third 
the length of pieces. Make six cuts at right-angles to cuts 
already made. Put pieces in cold or ice water and let stand 
over night or for several hours, when they will curl back 
and celery will be found very crisp. Both ends of celery 
may be curled if one cares to take the trouble. 

Lobster Salad III. 

Remove large claws and split a lobster in two length¬ 
wise by beginning the cut on inside of tail end and cutting 
through entire length of tail and body. Open lobster, 






BOO BOSTON 0OOKiN(J-S(JMOOL (JOOK BOOK. 


lvmovo tail meat, liver, and coral, and set aside. Discard 
intestinal vein, stomach, and fat, and wipe inside thor¬ 
oughly with cloth wrung out of cold water. Rody meat 
and small claws are left on shell. Remove meat from 
upper parts of large claws and cut off (using scissors or 
can opener) one-half the shell from lower parts, taking 



Lobster Salad. Ill. 

out meat and leaving the parts in suitable condition to 
refill. Cut lobster meat in one-half inch cubes and mix 
with an equal quantity of finely cut celery. Season with 
salt, pepper, and vinegar, and moisten with Mayonnaise 
Dressing. Refill tail, body, and under half of large claw 
shells. Mix liver and coral, rub through a sieve, add one 
tablespoon Mayonnaise Dressing and a few drops anchovy 
essence, with enough more Mayonnaise Dressing to cover 
lobster already in shell. Arrange on a bed of lettuce 
leaves, and sprinkle top with finely chopped parsley. 

Chicken Salad I. 

Cut cold boiled fowl or remnants of roast chicken in 
one-half inch cubes, and marinate with French Dressing* 
Add an equal quantity of celery, washed, scraped, cut in 
small pieces, chilled in cold or ice water, drained, and 
dried in a towel. Just before serving moisten with Cream, 
Oil, or Mayonnaise Dressing. Mound on a salad dish, 
and garnish with yolks of hard boiled eggs forced through 
a potato ricer, capers, and celery tips. 




SALADS. 


301 


Chicken Salad II. 

Cut cold boiled fowl or remnants of roast chicken in 
one-half inch dice. To two cups add one and one-half 
cups celery cut in small pieces, and moisten with Cream 
Dressing II. Mound on a salad dish, cover with dressing, 
and garnish with capers, thin slices cut from small pickles, 
and curled celery. 

Chicken and Oyster Salad. 

Clean, parboil, and drain one pint oysters. Remove 
tough muscles, and mix soft parts with an equal quantity 
of cold boiled fowl cut in one-half inch dice. Moisten 
with any salad dressing, and serve on a bed of lettuce 
leaves. 

Sweetbread and Cucumber Salad. 

Parboil a pair of sweetbreads twenty minutes; drain, 
cool, and cut in one-half inch cubes. Mix with an equal 
quantity of cucumber cut in one-half inch dice. Season 
with salt and pepper, and moisten with German Dressing. 
Arrange in nests of lettuce leaves or in cucumber cups, 
and garnish with watercress. To prepare cucumber cups, 
pare cucumbers, remove thick slices from each end, and 
cut in halves crosswise. Take out centres, put cups in 
cold water, and let stand until crisp; drain, and dry for 
refilling. Small cucumbers may be pared, cut in halves 
lengthwise, centres removed, and cut pointed at ends to 
represent a boat. 

Oyster and Grape Fruit Salad. 

Parboil one and one-half pints oysters, drain, cool, and 
remove tough muscles. Cut three grape fruits in halves 
crosswise, remove pulp, and drain. Mix oysters with 
pulp and season with six tablespoons tomato catsup, four 
tablespoons grape fruit juice, one tablespoon Worcester¬ 
shire sauce, eight drops Tobaseo sauce, and one-half tea¬ 
spoon salt. Refill grape fruit skins with mixture, and 
garnish with curled celery. 


802 


BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER XXII. 

ENTREES. 

Batters and Fritters. 

Batter I. 

1 cup bread flour. Few grains pepper. 

*2 teaspoon salt. % cup milk. 

2 Eggs. 

Mix flour, salt, and pepper. Add milk gradually, and 
eggs well beaten. 

Batter II. 

1 cup bread flour. % cup water. 

1 tablespoon sugar. % tablespoon olive oil. 

teaspoon salt. White 1 egg. 

A 

Mix flour, sugar, and salt. Add water gradually, then 
olive oil and white of egg beaten until stiff. 


Batter III. 


1*3 Cll ps flour. 

2 teaspoons baking powder. 


Mix and sift drv 
egg well beaten. 


ingredients, add 

Batter IV. 


Vi teaspoon salt. 

% cup milk. 

milk gradually, and 


1 cup flour. 

\y 2 teaspoons baking powder. 
3 tablespoons powdered sugar. 


^4 teaspoon salt. 
33 cup milk. 

1 POTT 


Mix and sift dry ingredients, add milk gradually, and 
egg well beaten. 


ENT 11 ICES. 


803 


Batter V. 

1 cup Hour Volks 2 eggs. 

% teaspoon salt. Whiles 2 eggs. 

cup milk or Wider. 1 tablespoon melted butter 

or olive oil. 

Mix salt and Hour, add milk gradually, yolks of eggs 
beaten until thick, butter and whites of eggs beaten until 
stiff. 

Apple Fritters I. 

2 medium-sized sour apples. Batter III. 

Powdered sugar. 

Pare, core, and cut apples in eighths, then cut eighths 
in slices and stir into batter. Drop by spoonfuls and 
fry in deep fat. (See Rules for Testing Fat, page 23.) 
Di-jiin on brown paper, and sprinkle with powdered sugar. 
•Serve hot on a folded napkin. 

Apple Fritters II. 

2 medium-sized sour apples. Batter IV. 

Prepare and cook as Apple Fritters I. 

j 

Apple Fritters III. 

Sour apples. Lemon juice. 

Powdered sugar. Butter 11. 

Core, pare, and cut apples in one-third inch slices. 
Sprinkle with powdered sugar and few drops lemon juice; 
cover, and let stand one-half hour. Drain, dip pieces in 
batter, fry in deep fat, and drain. Arrange on a folded 
napkin in form of a circle, and serve with Sabyon or Hard 
Sauce. 

Banana Fritters I. 

4 bananas. % tablespoon lemon juice. 

Powdered sugar. 3 tablespoons sherry wine. 

Batter V. 

Remove skins from bananas. Scrape bananas, cut in 
halves lengthwise, and cut halves in two pieces crosswise. 


304 BOSTON COOKING-SCHOOL COOK BOOK. 


Sprinkle with powdered sugar, lemon-juice, and wine; 
cover, and let stand thirty minutes; drain, dip in batter, 
fry in deep fat, and drain on brown paper. Sprinkle 
with powdered sugar, and serve on a folded napkin. 


Banana Fritters II. 

3 bananas. M teaspoon salt. 

1 cup bread flour. K cll P milk * 

2 teaspoons baking powder. 1 egg. 

1 tablespoon powdered sugar. 1 tablespoon lemon juice. 

Mix and sift dry ingredients. Beat egg until light, 
add milk, and combine mixtures; then add lemon juice 
and banana fruit forced through a sieve. Drop by 
spoonfuls and fry in deep fat. Drain on brown paper. 
Serve with Lemon Sauce. 

Orange Fritters. 

Peel two oranges and separate into sections. Make an 
opening in each section just large enough to admit of 
passage for seeds, which should be removed. Dip sec¬ 
tions in Batter II., III., IV., or V., and fry and serve same 
as other fritters. 


Fruit Fritters. 

Fresh peaches, apricots, or pears may be cut in pieces, 
dipped in batter, and fried same as other fritters. Canned 
fruits may be used, after draining from their syrup. 


Cauliflower Fritters. 

Cold cooked cauliflower. Batter V. 

Salt and pepper. 

Sprinkle pieces of cauliflower with salt and pepper and 
dip in Batter I. or V. Fry in deep fat, and drain on 
brown paper. 


ENTEEES. 


805 


Fried Celery. 

Celery cut in tliree-inch Salt and pepper, 

pieces. Batter I., III., or V. 

Parboil celery until soft, drain, sprinkle with salt and 
pepper, dip in batter, fry in deep fat, and drain on brown 
paper. Serve with Tomato Sauce. 


Tomato Fritters. 

1 can tomatoes. 

6 cloves. 

ig cup sugar. 

3 slices onion. 

Cook first four ingredients twenty minutes, rub all 
through a sieve except seeds, and season with salt and 
pepper. Melt butter, and when bubbling, add corn-starch 
and tomato gradually; cook two minutes, then add egg 
slightly beaten. Pour into a buttered shallow tin and 
cool. Turn on a board, cut in squares, diamonds, or 
strips. Roll in crumbs, egg, and crumbs again, fry in 
deep fat, and drain. 


1 egg. 


1 teaspoon salt. 

Few grains cayenne. 
*4 cup butter. 

% cup corn-starch. 


Cherry Fritters. 


2 cups scalded milk. 
*4 cup corn-starch. 
*4 cup flour. 
y 2 cup sugar. 


y teaspoon salt. 
y cup cold milk. 

Yolks 3 eggs. 

ig cup Maraschino cherries 
cut in halves. 


Mix corn-starch, flour, sugar, and salt. Dilute with 
cold milk and add beaten yolks; then add gradually to 
scalded milk and cook fifteen minutes in double boiler, 
stirring constantly until thickened. Add cherries, pour 
into a buttered shallow tin, and cool. Turn on a board, 
cut in squares, diamonds, or strips, dip in flour, egg, and 
crumbs, fry in deep fqt, and drain. Serve with Maras¬ 
chino Sauce. 


20 


306 BOSTON OOOKIN0-S(J110< >L COOK HOOK. 


Maraschino Sauce. 


cup boiling water. 


}.\ cup Maraschino cherries 
cut in halves. 

2 tablespoons corn-starch. V cup Maif.isehino syrup. 

b. tablespoon butter. 


1 3 cup sugar. 


Mix sugar and corn-starch, add gradually to boiling 
water, stirring constantly. Boil live minutes, and add 
cherries, syrup, and butter. 

» 

Farina Cakes with Jelly. 

2 cups scalded milk. cup sugar. 

}£ cup farina (scant). teaspoon salt. 

1 egg. 

Add farina, sugar, and salt to milk, and cook in double 
boiler twenty minutes, stirring constantly until mixture 
lias thickened. Add egg slightly beaten, pour into a 
buttered shallow pan, and brush over with one egg slightly 
beaten and diluted with one tablespoon milk. Brown in 
oven. Cut in squares, and serve with a cube of jelly on 
each square. 

Gnocchi a la Romaine. 


*4 cup butter. 

3-4 cup Hour, 
bf cup corn-starch. 


}u teaspoon salt. 

2 cups scalded milk. 


Y 


oiks J eggs. 


/■I cup grated cheese. 

Melt butter, and when bubbling, add flour, corn-starch, 
salt, and milk, gradually. Cook three minutes, stirring 
constantly. Add yolks of eggs slightly beaten, and one- 
half cup cheese. Pour into a buttered shallow pan, and 
cool. Turn on a board, cut in squares, diamonds, or 
strips. Place on a platter, sprinkle with remaining 
cheese, and brown in oven. 


Chocolate Fritters with Vanilla Sauce. 

Make Queen Fritters, fill with Chocolate Cream Filling, 
and serve with Vanilla Sauce; filling to be cold and 
sauce warm. 


ENTREES. 


307 


Queen Fritters. 

M cup butter (scant). cup flour. 

}.J cup boiling water. 2 eggs. 

Fruit preserve? or marmalade. 

Put butter in small saucepan and pour on water. As 
soon as water again reaches boiling point, add flour all 
at once, and stir until mixture leaves sides of saucepan, 
cleaving to spoon. Remove from fire and add eggs 
unbeaten, one at a time, beating mixture thoroughly 
between addition of eggs. Drop by spoonfuls and fry 
in deep fat until well puffed and browned. Drain, make 
an opening, and fill with preserve or marmalade. Sprinkle 
with powdered sugar and serve on a folded napkin. 


Sponge Fritters. 


2% cups flour. 
y z cup sugar. 

cup scalded milk. 

1.3 yeast cake dissolved in 2 

tablespoons lukewarm water. 

Currant jelly. 


*'3 cup melted butter. 
*4 teaspoon salt. 


2 eggs. 

o o 


Grated rind jo lemon. 
Quince marmalade. 


Make a sponge of one-half the flour, sugar, milk, and 
dissolved yeast cake; let rise to double its bulk. Add 
remaining ingredients and let rise again. Toss on a 
floured board, roll to one-fourth inch thickness, shape 
with a small biscuit cutter (first dipped in flour), cover, 
and let rise on board. Take each piece and hollow in 
centre to form a nest. In one-half the pieces put one- 
half teaspoon of currant jelly and quince marmalade 
mixed in the proportion of one part jelly to two parts 
marmalade. Brush with milk, edges of filled pieces. 
Cover with unfilled pieces and press edges closely together 
with fingers first dipped in flour. If this is not carefully 
done fritters will separate during frying. Fry in deep 
fat, drain on brown paper, and sprinkle with powdered 


sugar. 


308 BOSTON COOKING-SCHOOL COOK BOOK 


Croquettes. 


Before making Croquettes, consult Rules for Testing 
Fat for Frying, page 23; Egging and Crumbing, page 25; 
Uses for Stale Bread, page 69; and Potato Croquettes, 
page 282. 

Cheese Croquettes. 


3 tablespoons butter. 1 cup mild cheese cut in 

I 4 cup flour. very small cubes. 

2 / cup milk. cup grated Gray ere cheese. 

Yolks 2 eggs. Salt and pepper. 

Few grains cayenne. 

Make a thick white sauce, using butter, flour, and milk, 
add yolks of eggs without first beating, and stir until 
well mixed; then add grated cheese. As soon as cheese 
melts, remove from lire, fold in cheese cubes, and season 
with salt, pepper, and cayenne. Spread in a shallow pan 
and cool. Turn on a board, cut in small squares or strips, 
dip in crumbs, egg, and crumbs again, fry in deep fat, 
and drain on brown paper. Serve for a cheese course. 


Chestnut Croquettes. 

1 cup mashed French chestnuts. Yolks 2 eggs. 

2 tablespoons thick cream. 1 teaspoon sugar. 

U' teaspoon vanilla. 

Mix ingredients in order given. Shape in balls, dip 
in crumbs, egg, and crumbs again, fry in deep fat, and 
drain. 

Rice Croquettes with Jelly. 

}4 cup rice. teaspoon salt. 

% cup boiling water. Yolks 2 eggs. 

1 cup scalded milk. 1 tablespoon butter. 

Wash rice, add to water with salt, cover, and steam 
until rice has absorbed water. Then add milk, stir 
lightly with a fork, cover, and steam until rice is soft. 
Remove from tire, add egg yolks and butter; spread on 


a shallow plate to cool. Shape in halls, roll in crumbs, 
then shape in form of nests. I Up in ego-, again in 
crmnhs, fry in deep fat, and drain. Put a enhe of jelly 
in each croquette. Arrange on a folded napkin and 
garnish with parsley, or serve around game. 


Sweet Rice Croquettes. 

To rice croquette mixture add two tablespoons pow¬ 
dered sugar and grated rind one-half lemon. Shape in 
cylinder forms, dip in crumbs, egg, and crumbs again, 
fry in deep fat, and drain. 


Rice and Tomato Croquettes. 


y cup rice. 

'j A cup stock. 
y can tomatoes. 

1 slice onion. 

1 slice carrot. 

1 sprig parsley. 

1 sprig thyme. 

Few grai 


2 cloves. 

y teaspoon peppercorns. 
1 teaspoon sugar. 

1 egg. 

O O 

y cup grated cheese. 

1 tablespoon butter, 
teaspoon salt. 

; cayenne. 


Wash rice, and steam in stock until rice has absorbed 
stock; then add tomatoes which have been cooked twenty 
minutes with onion, carrot, parsley, thyme, cloves, pep¬ 
percorns, and sugar, and then rubbed through a strainer. 
Remove from fire, add egg slightly beaten, cheese, butter, 
salt, and cayenne. Spread on a plate to cool. Shape in 
form of cylinders, dip in crumbs, egg, and crumbs again, 
fry in deep fat, and drain. 


Oyster and Macaroni Croquettes. 


y cup macaroni broken in 
y inch pieces. 

1 pint oysters. 

1 cup Thick White Sauce. 


Few grains cayenne. 
Few grains inace. 
y teaspoon lemon juice. 
3T cup grated cheese. 


Cook macaroni in boiling salted water until soft, drain 
in a colander, and pour over macaroni two cups cold water. 
Clean and parboil oysters, remove tough muscles, and cut 


810 BOSTON COOKING-SCHOOL COOK BOOK. 


soft parts in pieces. Reserve one-half cup oyster liquor 
and use in making Thick White Sauce in place of all milk. 
Mix macaroni and oysters, add 'Thick White Sauce and 
seasonings. Spread on a plate to cool. Shape, dip in 
crumbs, egg, and crumbs again, fry in deep fat, and 
drain. 

Salmon Croquettes. 


1^4 cups cold ilaked salmon. 

1 cup Thick While. Sauce. 

Sal L 


Few grains cayenne. 

1 teaspoon lemon juice. 


Add sauce to salmon, then add seasonings. Spread on 
a plate to cool. Shape, dip in crumbs, egg, and crumbs 
again, fry in deep fat, and drain. 


Salmon Cutlets. 

Mix equal parts of cold flaked salmon and hot mashed 
potatoes. Season with salt and pepper. Shape in form 
of cutlets, dip in crumbs, egg, and crumbs again, fry in 
deep fat, and drain. Arrange in a. circle, having cutlets 
overlap one another, on a folded napkin. Garnish with 
parsley. 

Lobster Croquettes. 

2 cups chopped lobster meat. Few grains cayenne, 
teaspoon salt. 1 teaspoon lemon. 

}£ teaspoon mustard. 1 cup Thick White Sauce. 

Add seasonings to lobster, then add Thick White Sauce. 
Cool, shape, dip in crumbs, egg, and crumbs again, fry in 
deep fat, and drain. Serve with Tomato Cream Sauce. 


Lobster Cutlets. 

2 cups chopped lobster meat. 1 teaspoon lemon juice. 

% teaspoon salt. Yolk 1 egg. 

Few grains cayenne. 1 teaspoon finely chopped 

Few gratings nutmeg. parsley. 

1 cup 'Thick White Sauce. 

Mix ingredients in order given, and cool. Shape in 
form of cutlets, crumb, and fry same as croquettes. Make 


KNTIMSI'iS. 


l > 

f > 


11 



Lobster Cutlets. 


x cut ut small cud of each cutlet, and insert in each the 
tip end of a small claw. Stack around a mound of parsley. 
Serve with Sauce Tartare. 


Lamb Croquettes. 


1 tablespoon finely chopped 

onion. 

2 tablespoons butter. 

*4 cup flour. 

1 cup stock. 


1 cup cold cooked lamb cut in 
small cubes. 

% cup boiled potato cubes. 
Salt and pepper. 

1 teaspoon finely chopped 
parsley. 


Fry onion in butter five minutes, then remove onion. 
To butter add flour and stock, and cook two minutes. 
Add meat, potato, salt, and pepper. Simmer until meat 
and potato luive absorbed sauce. Add parsley, and 
spread on a shallow dish to cool. Shape, dip in crumbs, 
egg, and crumbs again, fry in deep fat, and drain. Serve 
with Tomato Sauce. 


Veal Croquettes. 

2 cups chopped cold cooked veal. Few grains cayenne. 

teaspoon salt. Few drops onion juice, 

tfj teaspoon pepper. Yolk 1 egg. 

1 cup thick sauce. 

Mix ingredients in order given. Tn making the thick 
sauce, use rich white stock in place of milk. Cool, shape, 
crumb, and fry same as other croquettes. 










BOSTON BOOKING-SCHOOL COOK BOOK. 


812 


Chicken Croquettes I. 


1/4 cups chopped cold cooked 
l'ovvl. 

teaspoon salt. 

*4 teaspoon ctdery salt. 

Few grains cayenne. 


1 teaspoon lemon juice. 
Few drops onion juice. 

1 teaspoon finely chopped 



1 cup Thick White Sauce. 


Mix ingredients in order given. Cool, shape, crumb, 
and fry same as other croquettes. 

White meat of fowl absorbs more sauce than dark meat. 
This must be remembered if dark meat alone is used. 
Croquette mixtures should always be as soft as can be 
conveniently handled, when croquettes will be soft and 
creamy inside. 


Chicken Croquettes II. 

Clean and dress a four-pound fowl. Put into a kettle 
with six cups boiling water, seven slices carrot, two slices 
turnip, one small onion, one stalk celery, one bay leaf, 
and three sprigs thyme. Cook slowly until fowl is tender. 
Remove fowl; strain liquor, cool, and skim oft fat. Make 
a thick sauce, using one-fourth cup butter, one-halt cup 
flour, one cup chicken stock, and one-third cup cream. 
Remove meat from chicken, chop, and moisten with 
sauce. Season with salt, cayenne, and slight grating 
of nutmeg; then add one beaten egg, cool, shape, crumb, 
and fry same as other croquettes. Arrange around a 
mound of green peas, and serve with Cream Sauce or 
Wine Jelly. 

Chicken and Mushroom Croquettes. 

Make as Chicken Croquettes I., using one and one- 
third cups chicken meat and two-thirds cup chopped 
mushrooms. 


ENTRJ2F& 


n i 

ol 


Q 

o 


Cutlets of Sweetbreads k la Victoria. 

2 pairs parboiled sweetbreads. Slight grating nutmeg. 

2 teaspoons lemon juice. 1 teaspoon finely chopped 

y teaspoon salt. parsley. 

y teaspoon pepper. 1 egg. 

1 cup Thick White Sauce. 

i 

Chop the sweetbreads, of which there should be two 
cups ; if not enough, add chopped mushrooms to make two 
cups, then season. Add egg slightly beaten to sauce, and 
combine mixtures. Cool, shape, crumb, and fry. Make 
a cut in small end of each cutlet, and insert in each a 
piece of cold boiled macaroni, one and one-lialf inches 
long. Serve with Allemande Sauce. 



Cutlets of Sweetbreads a la Victoria. 


Swedish Timbales. 

cup flour. y cll P m ilk. 

y teaspoon salt. 1 egg. 

1 teaspoon sugar. 1 tablespoon olive oil. 

Mix dry ingredients, add milk gradually, and beaten 
egg; then add olive oil. Shape, using a hot timbale iron, 
fry in deep fat until crisp and brown; take from iron and 
invert on brown paper to drain. 



814 BOSTON COOKING-SCHOOL COOK BOOK 

To Heat Timbale Iron. Heat fat until nearly hot 
enough to fry uncooked mixtures. Put iron into hot fat, 
having fat deep enough to more than cover it, and let 
stand until heated. The only way of knowing when iron 
is of right temperature is to take it from fat, shake what 
fat may drip from it, lower in batter to three-fourths its 
depth, raise from batter, then immerse in hot fat. If 
batter does not cling to iron, or drops from iron as soon 
as immersed in fat, it is either too hot or not sufficiently 
heated. 



Timbale irons and cases. 


To Form Timbales. Turn timbale batter into a cup. 
Lower hot iron into cup, taking care that batter covers 
iron to only three-fourths its depth. When immersed in 
fat, mixture will rise to top of iron, and when crisp and 
brown may be easily slipped off. If too much batter is 
used, in cooking it will rise over top of iron, and in order 


to remove timbale it must be cut around with a sharp 
knife close to top of iron, if the cases are soft rather than 
crisp, batter is too thick and must be diluted with milk. 

Fill cases with Creamed Oysters, Chicken, Sweet¬ 
breads, 01 * Chicken and Sweetbreads in combination with 
Mushrooms. 
















ENTREES. 


315 


Strawberry Baskets. 

Fry Swedish Timbales, making cases one inch deep. 
Fill with selected strawberries, sprinkled with powdered 
sugar. Serve as a iirst course at a ladies luncheon. 


Kice Timbales. 


Pack hot 
moulds. Le 
garnish for 


boiled rice in slightly buttered small ti 
t stand in hot water ten minutes. Use as 
cm lied meat, fricassee, or boiled fowl. 


n 

a 


Macaroni Timbales. 

Line slightly buttered Dario moulds with boiled 
macaroni. Cut strips the length of height of mould, and 
place closely together around inside of mould. Fill with 
Chicken, or Salmon Force-meat. Put in a pan, half sur¬ 
round with hot water, cover with buttered paper, and 
bake thirty minutes in a moderate oven. Serve with 
Lobster, Bechamel, or Hollandaise Sauce 1. 

Spaghetti Timbales. 

Line bottom and sides of slightly buttered Dario moulds 
with long strips of boiled spaghetti coiled around the 
inside. Fill and bake as Macaroni Timbales. 

9 

Halibut Timbales I. 

1 Hi. halibut. Few grains cayenne, 

cup thick cream. 1 teaspoons lemon juice. 

% teaspoon salt. Whites 3 eggs. 

Cook halibut in boiling salted water, drain, and rub 
through a sieve. Season with salt, cayenne, and lemon 
juice; add cream beaten until stiff, then beaten whites of 
eggs. Turn into small, slightly buttered moulds, put in* a 
pan, half surround with hot water, cover with buttered 
paper, and bake twenty minutes in a moderate oven. Re- 


316 


BOSTON COOKING-SCHOOL COOK BOOK. 


move from moulds, arrange on a serving-dish, pour 
around Bechamel Sauce or Lobster Sauce II., and garnish 
with parsley. 


Lobster Timbales. 

Sprinkle slightly buttered Dario or timbale moulds 
with lobster coral rubbed through a strainer. Line moulds 
with Fish Force-meat I., fill centres with Creamed Lob¬ 
ster, and cover with force-meat. Fut in a pan, hall sur¬ 
round with hot water, place over moulds buttered paper, 
and bake twenty minutes in a moderate oven. Serve with 
Lobster or Bechamel Sauce. 





- 


X. 


.. ; • v, 

* 

L v_, „ 


■ ■ 


Lobster Cream. 

Lobster Cream. 

2 lb. lobster. 2 teaspoons Anchovy essence. 

L cup soft stale bread crumbs. }4 teaspoon salt. 

}■& cup milk. Few grains cayenne. 

*4 cup cream. Whites 3 eggs. 

Remove lobster meat from shell and chop finely. Cook 
bread and milk ten minutes. Add cream, seasonings, 
and whites of eggs beaten until stiff. Turn into one 
slightly buttered timbale mould and two slightly buttered 
Dario moulds. Bake as Lobster Timbales. Remove to 



EM Tit EES. ;J17 

serving-dish, having liirger mould in centre, smaller moulds 
one at either end. Pom 1 around Lobster Sauce I., sprinkle 
with coral rubbed through a sieve, and garnish with pieces 
of lobster shell from tail, and parsley 


Chicken Timbales. 


Garnish slightly buttered Dario moulds with chopped 
truffles or slices of truffles cut in fancy shapes. Line 
with Chicken Force-meat I., lill centres with Creamed 
Chicken and Mushrooms, to which has been added a few 
chopped truffles. Cover with force-meat, and bake as 
Lobster Timbales. Serve with Bechamel or Yellow 
Bechamel Sauce. 


Supreme of Chicken. 

Breast and second joints of un- 4 eggs. 

cooked chicken weighing 1 cups thick cream. 

4 lbs. Salt and pepper. 


Force chicken through a meat chopper, or chop very 
finely. Beat eggs separately, add one at a time, stirring 
until mixture is smooth. Add cream, and season with 
salt and pepper. Turn into slightly buttered Dario 
moulds, and bake as Lobster Timbales, allowing thirty 
minutes for baking. Serve with Supreme or Bechamel 
Sauce. 


Devilled Oysters. 


1 pint oysters. 

cup butter. 
G cup flour. 

cup milk. 
Yolk 1 egg. 


tablespoon finely chopped 
parsley, 
teaspoon salt. 

Few grains cayenne. 

1 teaspoon lemon juice. 
Buttered cracker crumbs. 


Clean, drain, and slightly chop oysters. Make a sauce 
of butter, Hour, and milk; add egg yolk, seasonings, and 
oysters. Arrange buttered scallop shells in a dripping- 


818 


-BOSTON COO KING-SCHOOL COOK BOOK. 


[Kin, half (ill with mixture, novel* with buttered crumbs, 
and bake twelve to fifteen minutes in a hot oven. Deep 
oyster shells may be used in place of scallop shells. 

Devilled Crabs. 

1 cup chopped crab meat. Yolks 2 eggs. 

e 4 ' cup mushrooms finely chopped. 2 tablespoons sherry wine. 

2 tablespoons butter. 1 teaspoon finely chopped 

2 tablespoons flour. parsley. 

~3 cup White Stock. Salt and pepper. 

Make a sauce of butter, flour, and stock; add yolks of 
eggs, seasonings (except parsley), crab meat, and mush¬ 
rooms. Cook three minutes, add parsley, and cool mix¬ 
ture. Wash and trim crab shells, fill rounding with 
mixture, sprinkle with stale bread crumbs mixed with a 
small quantity of melted butter. Crease on top with a 
case knife, having three lines parallel with each other 
across shell and three short lines branching from outside 
parallel lines. Bake until crumbs are brown. 

Devilled Scallops. 

1 quart scallops. 1 teaspoon salt, 

cup butter. Few grains cayenne. 

J =3 teaspoon made mustard. % cup buttered cracker 

crumbs. 

Clean scallops, drain, and heat to the boiling point; 
drain again, and reserve liquor. Cream the butter, add 
mustard, salt, cayenne, two-thirds cup reserved liquor, 
and scallops chopped. Let stand one-half hour. Put in 
a baking-dish, cover with crumbs, and bake twenty 
minutes. 

Fried Oyster Crabs. 

Wash and drain crabs. Roll in flour and shake in a 
sieve to remove superfluous flour. Pry in a basket in deep 
fat, having fat same temperature as for cooked mixtures. 
Drain and place on a napkin, and garnish with parsley 
and slices of lemon. Serve with Sauce Tyrolienne. 


MNTUURS. 


Bid 


Cutlets of Chicken. 


Remove fillets from tv;o chickens; for directions, see 
page 21 fS. Make six parallel slanting incisions in each 
inignon fillet and insert in each a slice of truffle, having 
the part of truffle exposed cut in points on edge. Ar¬ 
range small fillets on large fillets. Garnish with truffles 
cut in small shapes, and Chicken Force-meat forced 
through a pastry bag and tube. Place in a greased pan, 
add one-third cup White Stock, cover with buttered paper, 
and bake fifteen minutes in a hot oven. Serve with 
Supreme or Bechamel Sauce. 


Fillets of Game. 

Remove skin from breasts of three partridges. Cut off 
breasts, leaving wing joints attached. Separate large 
from miguon fillets. Make five parallel slanting incisions 
in each inignon fillet, and insert in each a slice of truffle, 
having part of truffle exposed cut in points on edge. 
Beginning at outer edge of large fillets make deep cuts, 
nearly separating • fillets in two parts, and stuff with 
Chicken Force-meat 1. or II. Arrange small fillets on 
large fillets. Place in a greased baking-pan, brush over 
with butter, add one tablespoon Madeira wine and two 
tablespoons mushroom liquor. Cover with buttered pa¬ 
per, and bake twelve minutes in a hot oven. Serve with 
Supreme Sauce. 


Chickens’ Livers eii Brochette. 

Cut each liver in four pieces. Alternate pieces of liver 
and pieces of thinly sliced bacon on skewers, allowing one 
liver and five pieces of bacon for each skewer. Balance 
skewers in upright positions on rack in dripping-pan. 
Bake in a hot oven until bacon is crisp. Serve garnished 
with watercress. 


320 BOSTON COOlvlN<J-SCIIOOL OOOIC BOOK. 


Cheese Fondue. 

1 cup scalded milk. 

1 cup soft talc bread crumbs. 

J4 lb. mild cheese cut in small 
pieces. 

Mix first five ingredients, add yolks of eggs beaten 
until lemon-colored. Cut and fold in whites of eggs 
beaten until stiff. Pour in a buttered baking-dish, and 
bake twenty minutes in a moderate oven. 


1 tablespoon butter. 

teaspoon salt. 
Yolks 3 eggs. 
Whites 3 ecu's. 


Cheese Soufil^. 


2 tablespoons butter. 

3 tablespoons flour. 
y 2 cup scalded milk. 

% teaspoon salt. 

Whites 


Few grains cayenne. 
y cup grated Old English or 
Young America cheese. 
Yolks 3 eggs. 


Melt butter, add flour, and when well mixed add gradu¬ 
ally scalded milk. Then add salt, cayenne, and cheese. 
Remove from fire, add yolks of eggs beaten until lemon- 
colored. Cool mixture, and cut and fold in whites of 
eggs beaten until stiff and dry. Pour into a buttered 
baking-dish, and bake twenty minutes in a slow oven. 
Serve at once. 


Ramequins Souffles. 

Bake Cheese Souffle mixture in ramequin dishes. Serve 
for a course in a dinner. 

Cheese Balls. 

ly cups grated mild cheese. Few grains cayenne. 

1 tablespoon flour. Whites 3 eggs. 

*4 teaspoon salt. Cracker dust. 

Mix cheese with flour and seasonings. Beat whites of 
eggs until stiff, and add to first mixture. Shape in small 
balls, roll in cracker dust, fry in deep fat, and drain on 
brown paper. Serve with salad course. 


ENTREES. 


321 


Compote of Rice with Peaches. 

Wash two-tliirds cup rice, add one cup boiling water, 
and steam until rice has absorbed water; then add one 
and one-third cups hot milk, one teaspoon salt, and one- 
fourtli cup sugar. Cook until rice is soft. Turn into a 
slightly buttered round shallow mould. When shaped, 
remove from mould to serving-dish, and arrange on top 
sections of cooked peaches drained from their syrup and 
dipped in macaroon dust. Garnish between sections with 
candied cherries and angelica cut in leaf-shapes. An¬ 
gelica may be softened by dipping in hot water. Color 
peach syrup with fruit red, and pour around mould. 

Compote of Rice and Pears. 

Cook and mould rice as for Compote of Rice with 
Peaches. Arrange on top, quarters of cooked pears, and 
pour around pear syrup. 

Croustades of Bread. 

Cut stale bread in diamonds, squares, or circles. Re¬ 
move centres, leaving cases. Fry in deep fat or brush 
over with melted butter, and brown in oven. Fill with 
creamed vegetables, fish, or meat. 

Rice Croustades. 

Wash one cup rice, and steam in White Stock. Cool, 
and mix with three-fourths cup Thick White Sauce, to 
which has been added beaten yolk of one egg, slight grat¬ 
ing of nutmeg, one-half teaspoon salt, and one-eighth 
teaspoon pepper. Spread mixture in buttered pan two 
inches thick, cover with buttered paper, and place weight 
on top. Let stand until cold. Turn from pan, cut in 
rounds, remove centres, leaving cases; dip in crumbs, 
egg, and crumbs, and fry in deep fat. Fill with creamed 
fish. 


21 


322 BOSTON COOKING-SCHOOL COOK BOOK 


Souffle au Rhum. 

v. 

Yolks 2 eggs, 1 tablespoon rum. 

% cup powdered sugar. Whites 4 eggs. 

Few grains salt. 

Beat yolks of eggs until lemon-colored. Add sugar, 
salt, and rum. Cut and fold in whites of eggs beaten 
until stiff and dry. Butter a hot omelet pan, pour in one- 
half mixture, brown underneath, fold gradually, turn on 
a hot serving-dish, and sprinkle with powdered sugar. 
Cook remaining mixture in same way. Souffle au Rhum 
should be slightly underdone inside. At gentlemen’s din¬ 
ners rum is sometimes poured around souffle and lighted 
when sent to table. 


Omelet Souffle. 

\ 

Yolks 2 eggs. % teaspoon vanilla. 

3^ cup powdered sugar. Whites 4 eggs. 

Few grains salt. 

Prepare as Souffle au Rhum. Mound three-fourths of 
mixture on a slightly buttered platter. Decorate mound 
with remaining mixture forced through a pastry bag and 
tube. Sprinkle with powdered sugar, and bake ten min¬ 
utes in a moderate oven. 


Patties. 

Patty shells are filled with Creamed Oysters, Oysters 
in Brown Sauce, Creamed Chicken, Creamed Chicken and 
Mushrooms, or Creamed Sweetbreads. They are arranged 
on a folded napkin, and are served for a course at dinner 
or luncheon. 

Bouchees. 


Small pastry shells filled with creamed meat are called 
bouchees. 

Vol-au-vents. 

Vol-au-vents are filled as patty shells. 


ENTREES. 


323 


Rissoles. 

Roll puff paste to one-eighth inch thickness, and cut in 
rounds. Place one teaspoon finely chopped seasoned 
meat moistened with Thick White Sauce on each round. 
Brush each piece with cold water half-way round close to 
edge. Fold like a turnover, and press edges together. 
Dip in egg slightly beaten and diluted with one table 
spoon water. Roll in gelatine, fry in deep fat, and drain. 
Granulated gelatine cannot be used. 

Filling for Rissoles. Mix one-half cup finely chopped 
cold cooked chicken with one-fourth cup finely chopped 
cooked ham. Moisten with Thick White Sauce, and 
season with salt and cayenne. 


Cheese Souffle with Pastry. 


2 eggs. 

OO 

% cup thick cream. 
y 2 cup Swiss cheese cut 
in small dice. 

y cup grated American cheese. 


X A cup grated Parmesan 
cheese. 

Salt and pepper. 

Few grains cayenne. 
Few gratings nutmeg. 


Add eggs to cream and beat slightly, then add cheese 
and seasonings. Line the sides of rainequin dishes with 
strips of puff paste. Fill dishes with mixture until two- 
thirds full. Bake fifteen minutes in a hot oven. 


Aspic Jelly. 

% cup white wine. 
1 box gelatine. 


Cai rot, I o tablespoons each 

Onion, , cut in cubes. 
Celery, J 

2 sprigs parsley. 

2 sprigs thyme. 

1 sprig savory. 

2 cloves. 

y teaspoon peppercorns. 

1 bay leaf. 

Aspic jelly is always 
cipally used in elaborate 


1 quart White Stock for 
vegetables and white 
meat, or 

1 quart Brown Stock for 
dark meat. 

Juice 1 lemon. 


Whites 3 eggs. 

made with meat stock, and is prin- 
entrees where fish, chicken, 


324 


BOSTON COOKING-SCHOOL COOK BOOK. 


game, or vegetables are to be served moulded in jelly. 
In making Aspic Jelly, use as much liquid as the pan 
which is to contain moulded dish will hold. 

Put vegetables, seasonings, and wine (except two table¬ 
spoons) in a saucepan; cook eight minutes, and strain, 
reserving liquid. Add gelatine to stock, then add lemon 
juice. Heat to boiling point and add strained liquid. 
Season with salt and cayenne. Beat whites of eggs 
slightly, add two tablespoons wine, and dilute with one 
cup hot mixture. Add slowly to remaining mixture, 
stirring constantly until boiling point is reached. Place 
on back of range and let stand thirty minutes. Strain 
through a double cheese cloth placed over a fine wire 
strainer, or through a jelly bag. 

Tomatoes in Aspic. 

Peel six small firm tomatoes, and remove pulp, hav¬ 
ing opening in tops as small as possible. Sprinkle insides 
with salt, invert, and let stand thirty minutes. Fill with 
vegetable or chicken salad. Cover tops with Mayonnaise 
to which has been added a small quantity of dissolved 
gelatine, and garnish with capers and sliced pickles. 
Place a pan in ice water, cover bottom with aspic jelly 
mixture, and let stand until jelly is firm. Arrange 
tomatoes on jelly garnished side down. Add more aspic 
jelly mixture, let stand until firm, and so continue until 
all is used. Chill thoroughly, turn on a serving-dish, and 
garnish around base with parsley. 

Tongue in Aspic. 

Cook a tongue according to directions on page 184. 
After removing skin and roots, run a skewer through tip 
of tongue and fleshy part, thus keeping tongue in shape. 
When cool, remove skewer. Put a round pan in ice 
water, cover bottom with brown aspic, and when firm 
decorate with cooked carrot, turnip, beet cut in fancy 


ENT HICKS. 


825 


shapes, and parsley. Cover with aspic jelly mixture, add¬ 
ing it by spoonfuls so as not to disarrange vegetables. 
When this layer of mixture is firm, put in tongue, add¬ 
ing gradually remaining mixture as in Tomatoes in Aspic. 

Birds in Aspic. 

Clean, bone, stuff, and truss a bird, then steam over body 
bones or roast. If roasted, do not dredge with flour. Put 
a pan in ice water, cover bottom with aspic jelly mixture, 
and when firm garnish with truffles and egg custard thinly 
sliced and cut in fancy shapes. The smaller the shapes 
the more elaborate may be the designs. When garnishing 
with small shapes, pieces are so difficult to handle that 
they should be taken on the pointed end of a larding- 
needle, and placed as desired on jelly. Add aspic mix¬ 
ture by spoonfuls, that designs may not be disturbed. 
When mixture is added, and firm to the depth of three- 
fourths inch, place in the bird, breast down. If sides of 
mould are to be decorated, dip pieces in jelly and they 
will cling to pan. Add remaining mixture gradually as 
in Tomatoes in Aspic. Small birds, chicken, or turkey, 
may be put in aspic. 

Egg Custard for Decorating. 

Separate yolks from whites of two eggs. Beat yolks 
slightly, add two tablespoons milk and few grains salt. 
Strain into a buttered cup, put in a saucepan, surround 
with boiling water to one-half depth of cup, cover, put on 
back of range, and steam until custard is firm. Beat 
whites slightly, add few grains salt, and cook as yolks. 
Cool, turn from cups, cut in thin slices, then in desired 
shapes. 

Stuffing for Chicken in Aspic. 

Chop finely breast and meat from second joints of 
an uncooked chicken, or one pound of uncooked lean 


326 


BOSTON COOKING-SCHOOL COOK BOOK. 


veal. Add one-half cup cracker crumbs, hot stock to 
moisten, salt, pepper, celery salt, cayenne, lemon juice, 
and one egg slightly beaten. In stuffing boned chicken, 
stuff body, legs, and wings, being careful that too much 
stuffing is not used, as an allowance must be made for the 
swelling of cracker crumbs. 


Chaud-froid of Chicken. 


2 tablespoons butter. 

3 tablespoons flour. 

1 cup White Stock. 

Yolk 1 egg. 

2 tablespoons cream. 

1 tablespoon lemon juice. 
Salt and pepper. 


^4 teaspoon granulated gel¬ 
atine dissolved in one 
tablespoon hot water. 
Aspic jelly. 

Truffles. 

G pieces cooked chicken 

shaped in form of cutlets. 


Make a sauce of butter, flour, and stock; add egg yolk 
diluted with cream, lemon juice, salt, and pepper; then 
add dissolved gelatine. Dip chicken in sauce which 
has been allowed to cool. When chicken has cooled, 
garnish upper side with truffles cut in shapes. Brush 
over with aspic jelly mixture, and chill. Arrange a bed 
of lettuce; in centre pile cold cooked asparagus tips or 
celery cut in small pieces, marinated with French Dress¬ 
ing, and place chicken at base of salad. 


Rum Cakes. 

Shape Brioche dough in the form of large biscuits and 
put into .buttered individual tin moulds, having moulds 
two-thirds full; cover, and let rise to fill moulds. Bake 
twenty-five minutes in a moderate oven. Remove from 
moulds and dip in Rum Sauce. Arrange on a dish and 
pour remaining sauce around cakes. 

Rum Sauce. 

% cup sugar. 1 cup boiling water. 

Lf cup rum or wine. 

Make a syrup by boiling sugar and water five minutes; 
then add rum or wine. 


ENTREES. 


327 


Flfttes. 

Shape Brioche dough in sticks similar to Bread Sticks. 
Place on a buttered sheet, cover, and let rise fifteen min¬ 
utes. Brush over with white of one egg slightly beaten 
and diluted with one-half tablespoon cold water. Sprinkle 
with powdered sugar and bake ten minutes. These are 
delicious served with coffee or chocolate. 

Baba Cakes. 

To one and one-half cups Brioche dough add one-third 
cup each raisins seeded and cut in pieces, currants, and 
citron thinly sliced, previously soaked in Maraschino for 
one hour. Shape, let rise, and bake as Bum Cakes. Flavor 
sauce for dipping cakes with Maraschino. 


328 


BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER XXHI. 
HOT PUDDINGS. 


Rice Pudding. 

4 cups milk. X teaspoon salt. 

Y cup rice. % cup sugar. 

Grated rind % lemon. 

Wash rice, mix ingredients, and pour into buttered 
pudding-dish; bake three hours in very slow oven, stir¬ 
ring three times during first hour of baking to prevent rice 
from settling. 


Poor Man’s Pudding. 

4 cups milk. % teaspoon salt. 

Y> cup rice. % teaspoon cinnamon. 

Y cup molasses. 1 tablespoon butter. 

Wash rice, mix and bake same as Rice Pudding. At 
last stirring, add butter. 

Indian Pudding. 

5 cups scalded milk. y cup molasses. 

Y cup Indian meal. 1 teaspoon salt. 

1 teaspoon ginger. 

Pour milk slowly on meal, cook in double boiler twenty 
minutes, add molasses, salt, and ginger; pour into but¬ 
tered pudding-dish and bake two hours in slow oven; 
serve with cream. If baked too rapidly it will not whey. 
Ginger may be omitted. 


HOT PUDDINGS. 


329 


Cerealine Pudding (Mock Indian). 

4 cups scalded milk. % cup molasses. 

2 cups cerealine. 1 y teaspoons salt. 

\y tablespoons butter. 

Pour milk on cerealine, add remaining ingredients, pour 
into buttered pudding-dish, and bake one hour in slow 
oven. Serve with cream. 

Apple Tapioca. 

M cup pearl or Minute Tapioca. teaspoon salt 

Cold water. 7 sour apples. 

2y cups boiling water. cup sugar. 

Soak tapioca one hour in cold water to cover, drain, add 
boiling water and salt; cook in double boiler until trans¬ 
parent. Core and pare apples, arrange in buttered pud- 
ding-dish, fill cavities with sugar, pour over tapioca, and 
bake in moderate oven until apples are soft. Serve with 
sugar and cream or Cream Sauce I. Minute Tapioca re¬ 
quires no soaking. 

Tapioca Custard Pudding. 

4 cups scalded milk. y cup sugar. 

% cup pearl tapioca. 1 teaspoon salt. 

3 eggs. 1 tablespoon butter. 

Soak tapioca one hour in cold water to cover, drain, add 
to milk, and cook in double boiler thirty minutes; beat 
eggs slightly, add sugar and salt, pour on gradually hot 
mixture, turn into buttered pudding-dish, add butter, bake 
thirty minutes in slow oven. 

Peach Tapioca. 

1 can peaches. Boiling water. 

34 cup powdered sugar. y 2 cup sugar. 

1 cup tapioca. % teaspoon salt. 

Drain peaches, sprinkle with powdered sugar, and let 
stand one hour; soak tapioca one hour in cold water to 


330 BOSTON COOKING-SCHOOL COOK BOOK. 


cover; to peach syrup add enough boiling water to make 
three cups; heat to boiling point, add tapioca drained 
from cold water, sugar, and salt; then cook in double 
boiler until transparent. Line a mould or pudding-dish 
with peaches cut in quarters, fill with tapioca, and bake 
in moderate oven thirty minutes; cool slightly, turn on a 
dish, and serve with Cream Sauce I. 


Scalloped Apples. 


1 small stale baker’s loaf. hf cup sugar. 

Y cup butter. Y teaspoon grated nutmeg. 

1 quart sliced apples. Grated rind and juice of }4 lemon. 

Cut loaf in halves, remove soft part, and crumb by rub¬ 
bing through a colander; melt butter and stir in lightly 
with fork; cover bottom of buttered pudding-dish with 
crumbs and spread over one-half the apples, sprinkle with 
one-half sugar, nutmeg, lemon juice and rind mixed to¬ 
gether; repeat, cover with remaining crumbs, and bake 
forty minutes in moderate oven. Cover at first to prevent 
crumbs browning too rapidly. Serve with sugar and 
cream. 

Bread Pudding. 


2 cups stale bread crumbs. 
1 quart scalded milk. 

Y cup sugar. 

Y cup melted butter. 


2 eggs. 

Y teaspoon salt. 

1 teaspoon vanilla or 

Y teaspoon spice. 


Soak bread crumbs in milk, set aside until cool; add 
sugar, butter, eggs slightly beaten, salt, and flavoring; 
bake one hour in buttered budding-dish in slow oven; 
serve with Vanilla Sauce. In preparing bread crumbs for 
puddings avoid using outside crusts. With a coarse grater 
there need be but little waste. 


Cracker Custard Pudding. 

Make same as Bread Pudding, using two-thirds cup 
cracker crumbs in place of bread crumbs; after baking, 
cover with meringue made of whites two eggs, one-fourth 


HOT PUDDINGS. 


991 

oojL 


cup powdered sugar, and one tablespoon lemon juice; re¬ 
turn to oven to cook meringue. 

Bread and Butter Pudding. 

1 small stale baker’s loaf. % cup sugar. 

Butter. teaspoon salt. 

3 eggs. 1 quart milk. 

Remove end crusts from bread, cut loaf in one-lialf inch 
slices, spread each slice generously with butter; arrange 
in buttered pudding-dish, buttered side down. Beat eggs 
slightly, add sugar, salt, and milk; strain, and pour over 
bread; let stand thirty minutes. Bake one hour in slow 
oven, covering the first half-hour of baking. The top of 
pudding should be well browned. Serve with Hard or 
Creamy Sauce. Three-fourths cup raisins, parboiled in 
boiling water to cover, and seeded, may be sprinkled be¬ 
tween layers of bread. 

Chocolate Bread Pudding. 

2 cups stale bread crumbs. % cup sugar. 

4 cups scalded milk. 2 eggs. 

2 squares Baker’s chocolate. % teaspoon salt. 

1 teaspoon vanilla. 

Soak bread in milk thirty minutes; melt chocolate in 
saucepan placed over hot water, add one-half sugar and 
enough milk taken from bread and milk to make of con¬ 
sistency to pour; add to mixture with remaining sugar, 
salt, vanilla, and eggs slightly beaten; turn into buttered 
pudding-dish and bake one hour in a moderate oven. 
Serve with Hard or Cream Sauce I. 

Cottage Pudding. 

cup butter. 1 cup milk. 

% cup sugar. 2b£ cups flour. 

1 egg. 4 teaspoons baking powder. 

teaspoon salt. 

Cream the butter, add sugar gradually, and egg well 
beaten ; mix and sift flour, baking powder, and salt; add 


BOSTON COOKING-SCHOOL COOK BOOK. 


090 


alternately with milk to first mixture; turn into buttered 
cake-pan; bake thirty-five minutes. Serve with Vanilla 
or Hard Sauce. 


Strawberry Cottage Pudding. 

cup blitter. % cup milk. 

1 cup sugar. 1% cups flour. 

1 egg. 3 teaspoons baking powder. 

Mix same as Cottage Pudding, and bake twenty-five 
minutes in shallow pan; cut in squares and serve with 
strawberries (sprinkled with sugar and slightly mashed) 
and Cream Sauce I. Sliced peaches may be used in place 
of strawberries. 

Orange Puffs. 

% cup butter. cup milk. 

1 cup sugar. 1% cups flour. 

2 eggs. 3 teaspoons baking powder. 

Mix same as Cottage Pudding, and bake in buttered 
individual tins. Serve with Orange Sauce. 


Custard Souffle. 

3 tablespoons butter. 1 cup scalded milk. 

% cup flour. 4 eggs. 

hf cup sugar. 

Melt butter, add flour, and gradually hot milk; when 
well thickened, pour on to yolks of eggs beaten until thick 
and lemon colored, and mixed with sugar; cool, and cut 
and fold in whites of eggs beaten stiff and dry. Turn into 
buttered pudding-dish, and bake from thirty to thirty-five 
minutes in slow oven ; take from oven and serve at once, — 
if not served immediately it is sure to fall; serve with 
Creamy or Foamy Sauce. 


HOT PUDDINGS. 


833 


Lemon Souffle. 

Yolks 4 eggs. 1 cup sugar. 

Grated rind and juice 1 lemon. Whites 4 eggs. 

Beat yolks until thick and lemon colored, add sugar 
gradually and continue beating, then add lemon rind and 
juice. Cut and fold in whites of eggs beaten until dry; 
turn into buttered pudding-dish, set in pan of hot water, 
and bake thirty-live to forty minutes. Serve with or with¬ 
out sauce. 

Fruit Souffle. 

^4 cup fruit pulp, peach, Whites 3 eggs, 

apricot, or quince. Sugar. 

Rub fruit through sieve; if canned fruit is used, first drain 
from syrup. Heat and sweeten if needed; beat whites 
of eggs until stilt', add gradually hot fruit pulp, and con¬ 
tinue beating; turn into buttered and sugared individual 
moulds, having them three-fourths full; set moulds in pan 
of hot water and bake in slow oven until lirm, which may 
be determined by pressing with linger; serve with Sabyon 
Sauce. 

Spanish Souffle. 

34 cup butter. 2 tablespoons sugar. 

34 cup stale bread crumbs. 3 eggs. 

1 cup milk. 34 teaspoon vanilla. 

Melt butter, add crumbs, cook until slightly browned, 
stirring often ; add milk and sugar, cook twenty minutes 
in double boiler; remove from fire, add unbeaten yolks of 
eggs, then cut and fold in whites of eggs beaten until stiff, 
and flavor. Bake as Fruit Souffle. 

Chestnut Souffle. 

44 cup sugar. 1 cup chestnut pur6e. 

2 tablespoons flour. cup milk. 

Whites 3 eggs. 

Mix sugar and flour, add chestnuts and milk gradually; 
cook five minutes, stirring constantly; beat whites of eggs 


334 


BOSTON COOKING-SCllOOL COOK BOOK. 


until stiff, and cut and fold into mixture. Bake as Fruit 
Souffle; serve with Cream Sauce. 

Steamed Apple Pudding. 

2 cups flour. 2 tablespoons butter. 

4 teaspoons baking powder. % cup milk. 

y teaspoon salt. 4 apples cut in eighths. 

Mix and sift dry ingredients; work in butter with tips 
of fingers, add milk gradually, mixing with a knife; toss 
on floured board, pat and roll out, place apples on middle 
of dough, and sprinkle with one tablespoon sugar mixed 
with one-fourth teaspoon each of salt and nutmeg; bring 
dough around apples and carefully lift into buttered mould 
or five-pound lard pail; or apples may be sprinkled over 
dough, and dough rolled like a jelly roll; cover closely 
and steam one hour and twenty minutes; sei ^ r ith Va¬ 
nilla or Cold Sauce. Twice the number of apples may 
be sprinkled with sugar and cooked until soft in granite 
kettle placed on top of range, covered with dough, rolled 
size to fit in kettle, then kettle covered tightly and dough 
steamed fifteen minutes. T m turned on dish for serv¬ 
ing, apples will be 011 top. 

Steamed Blueberry Pudding. 

Mix and sift dry ingredients and work in butter same 
as for Steamed Apple Pudding. Add one cup each of 
milk, and blueberries rolled in flour; turn into buttered 
mould and steam one and one-lialf hours. Serve with 
Creamy Sauce. 

Steamed Cranberry Pudding. 

% cup butter. 3y cups flour. 

1 cup sugar. iy tablespoons baking powder. 

3 eggs. y cup milk. 

ly cups cranberries. 

Cream the butter, add sugar gradually, and eggs well 
beaten. Mix and sift flour and baking powder and add 


HOT PUDDINGS. 


oor 

ooo 

alternately with milk to first mixture, stir in berries pre¬ 
viously washed, turn into buttered mould, cover, and steam 
three hours. Serve with thin cream, sweetened and 
flavored with nutmeg. 


Ginger Pudding. 


% cup butter. 
% cup sugar. 

1 egg. 

2)4 cups flour. 


3 y 2 teaspoons baking powder. 

teaspoon salt. 

2 teaspoons ginger. 

1 cup milk. 


Cream the butter, add sugar gradually, and egg well 
beaten; mix and sift dry ingredients; add alternately 
with milk to first mixture. Turn into buttered mould, 
cover, and steam two hours; serve with Vanilla Sauce. 


Harvard Pudding. 

% cup butter. 3% teaspoons baking powder. 

% cup sugar. hf teaspoon salt. 

2% cups flour. l egg. 

1 c 'U milk. 

Mix and sift dry ingredie^.o and work in butter with 
tips of fingers ; beat egg, add milk, and combine mixtures; 
turn into buttered mould, cover, and steam two hours; 
serve with warm apple sauce and Hard Sauce. 

Apple Sauce. Pick over and wash dried apples, soak 
over night in cold water to cover; cook until soft; sweeten, 
and flavor with lemon juice. 

Swiss Pudding. 

% cup butter. Grated rind one lemon. 

% cup flour. 5 eggs. 

2 cups milk. x / z cup powdered sugar. 

Cream the butter, add flour gradually; scald milk with 
lemon rind, add to first mixture, and cook five minutes 
in double boiler. Beat yolks of eggs until thick and 
lemon colored, add sugar gradually, then add to cooked 




336 BOSTON COOKING-SCHOOL COOK BOOK. 


mixture; cool, and cut and fold in whites of eggs beaten 
stiff. Turn into buttered mould, cover, and steam one 
and one-fourth hours; while steaming, be sure water sur¬ 
rounds mould to half its depth. 

Snow Balls. 

cup butter. cups flour. 

1 cup sugar. 3)^ teaspoons baking powder. 

% cup milk. Whites 4 eggs. 

Cream the butter, add sugar gradually, milk, and flour 
mixed and sifted with baking powder; then add the whites 
of eggs beaten stiff. Steam thirty-five minutes in buttered 
cups; serve with preserved fruit, quince marmalade, or 
strawberry sauce. 


Graham Pudding. 


cup butter. 
i'o cup molasses. 
% cup milk. 

1 egg. 


1 cups Graham flour. 

teaspoon soda. 

1 teaspoon salt. 

1 cup raisius seeded and cut 
in pieces. 


Melt butter, add molasses, milk, egg well beaten, dry 
ingredients mixed and sifted, and raisins; turn into but¬ 
tered mould, cover, and steam two and one-half hours. 
Serve with Wine Sauce. Dates or figs cut in small pieces 
may be used in place of raisins. 


St. James Pudding. 


3 tablespoons butter. 
% cup molasses. 

% cup milk. 

1% cups flour. 

% teaspoon soda. 


^ teaspoon each. 


Salt, ' 

Clove, 

Allspice, 

Nutmeg, 

lb. dates stoned and cut 
in pieces. 


Mix and steam same as Graham Pudding. A simple, 
delicious pudding without egg. Puddings may be nicely 



HOT PUDDINGS. 


337 


steamed in buttered one-pound baking-powder boxes, and 
are attractive in shape and easy to serve. 


Suet Pudding. 


1 cup finely chopped suet. 
1 cnp molasses. 

1 cup milk. 

3 cups flour. 

1 teaspoon soda. 


teaspoons salt. 

Ginger, j 

Clove, \/' 2 , teaspoon each. 
Nutmeg', j 

1 teaspoon cinnamon. 


Mix and sift dry ingredients. Add molasses and milk 
to snet; combine mixtures. Turn into buttered mould, 
cover, and steam three hours; serve with Egg Sauce. 
Raisins and currants may be added. 


Thanksgiving Pudding. 

4 cups scalded milk. % cup melted butter. 

134 cups rolled crackers. bg grated nutmeg. 

1 cup sugar. 1 teaspoon salt. 

4 eggs. \% cups raisins. 

Pour milk over crackers and let stand until cool; add 
sugar, eggs slightly beaten, nutmeg, salt, and butter; 
parboil raisins until soft, by cooking in boiling water 
to cover; seed, and add to mixture; turn into buttered 
pudding-dish and bake slowly two and one-lialf hours, 
stirring after first half-hour to prevent raisins from 
settling; serve with Brandy Sauce. 


Hunters’ Pudding. 


1 cup finely chopped suet. 
1 cup molasses. 

1 cup milk. 

3 cups flour. 

1 teaspoon soda. 

1^2 teaspoons salt. 


Clove, 

Mace, 1teaspoon each. 
Allspice, j 

1 teaspoon cinnamon. 

1 ig cups raisins. 

2 tablespoons flour. 

Stone, cut, and flour 
Turn into buttered mould, 


Mix same as Suet Pudding, 
raisins, then add to mixture, 
cover, and steam three hours. 

22 


oo8 liOSTON (JOOKING-SCHOOL COOK UOOK. 


French Fruit Pudding. 


1 cup finely chopped suet. 
1 cup molasses. 

1 cup sour milk. 

1^2 teaspoons soda. 

1 teaspoon cinnamon. 


}< 2 teaspoon clove. 
y z teaspoon salt. 

cups raisins seeded 
and chopped. 

% cup currants. 


2% cups flour. 


Mrs. Carrie M. Dearborn. 


Add molasses and sour milk to suet; add two cups 
flour mixed and sifted with soda, salt, and spices; add 
fruit mixed with remaining flour. Turn into buttered 
mould, cover, and steam four hours. Serve with Sterling 
Sauce. 


Fig Pudding. 

lb. beef suet. 

}> 2 lb. figs, finely chopped. 

2/3 cups stale bread crumbs. 

% teaspoon salt. 


jk cup milk. 


2 eggs. 


1 cup sugar. 


Chop suet, and work with the hands until creamy, then 
add figs. Soak bread crumbs in milk, add eggs well 
beaten, sugar, and salt. Combine mixtures, turn into a 
buttered mould, steam three hours. Serve with Yellow 
Sauce I. or II. 


English Plum Pudding. 


y lb. stale bread crumbs. 
1 cup scalded milk. 
y lb. sugar. 

4 eggs. 

% lb. raisins, seeded, cut 
in pieces, and floured. 
y lb. currants. 
y lb. finely chopped figs. 


2 oz. finely cut citron. 
y lb. suet. 

y cup wine and brandy mixed. 
}4 grated nutmeg. 

% teaspoon cinnamon. 

1-3 teaspoon clove. 

Y z teaspoon mace. 

1 yi teaspoons salt. 


Soak bread crumbs in milk, let stand until cool, add 
sugar, beaten yolks of eggs, raisins, currants, figs, and 
citron; chop suet, and cream by using the hand; com¬ 
bine mixtures, then add wine, brandy, nutmeg, cinnamon, 
clove, mace, and whites of eggs beaten stiff. Turn into 
buttered mould, cover, and steam six hours, 


PUDDING sauces. 



CHAPTER XXIV. 

PUDDING SAUCES. 

Lemon Sauce I. 

3*4 cup sugar. 2 teaspoons butter. 

>4 cup water. 1 tablespoon lemon juice. 

Make a syrup by boiling sugar and water eight minutes; 
remove from lire; add butter and lemon juice. 


Lemon Sauce II. 

% cup sugar. 2 tablespoons butter. 

1 cup boiling water. tablespoons lemon juice. 

1 tablespoon corn-starch, Few gratings nutmeg, 
or 1% tablespoons flour. 

Mix sugar and corn-starch, add water gradually, stir¬ 
ring constantly; boil five minutes, remove from fire, add 
butter, lemon juice, and nutmeg. 

Vanilla Sauce. 

Make as Lemon Sauce II., using one teaspoon vanilla 
in place of lemon juice and nutmeg. 


Molasses Sauce. 

1 cup molasses. 2 tablespoons lemon juice or 

1 }4 tablespoons butter. 1 tablespoon vinegar. 

Boil molasses and butter five minutes; remove from 
fire and add lemon juice. 


840 


BOSTON COOKING-SCHOOL COOK BOOK. 


Cream Sauce I. 

% cup thick cream. % cup powdered sugar. 

y cup milk. y teaspoon vanilla. 

Mix cream and milk, beat until stiff, using egg beater; 
add sugar and vanilla. 


Cream Sauce II. 

1 egg. % cup thick cream. 

1 cup powdered sugar. y cup milk. 

y z teaspoon vanilla. 

Beat white of egg until stiff; add yolk of egg well 
beaten, and sugar gradually; dilute cream with milk, beat 
until stiff, combine mixtures, and flavor. 

"Yellow Sauce I. 

2 eggs. 1 teaspoon vanilla or 

1 cup sugar. % teaspoon vanilla and 

1 tablespoon brandy. 

Beat eggs until very light, add sugar gradually and 
continue beating; then flavor. 


Yellow Sauce II. 

2 eggs. 1 cup powdered sugar. 

3 tablespoons wine. 

Beat yolks of eggs until thick, add one-half sugar 
gradually; beat whites of eggs until stiff, add gradually 
remaining sugar; combine mixtures, and add wine. 

Orange Sauce. 

Whites 3 eggs. Juice and rind 2 oranges. 

1 cup powdered sugar. Juice 1 lemon. 

Beat whites until stiff, add sugar gradually and continue 
beating; add rind and fruit juices; use blood oranges when 
possible. 


PUDDING SAUCES. 


341 


Strawberry Sauce. 

/3 cll P butter. 1 cup powdered sugar. 

% cup strawberries. White 1 egg. 

Cream the butter, add sugar, gradually, egg beaten 
until stiff, and strawberries. Beat until fruit is mashed. 

Creamy Sauce I. 

cup butter. 2 tablespoons milk. 

% cll P powdered sugar. 2 tablespoons wine. 

Cream the butter, add sugar gradually, and milk and 
wine drop by drop. If liquids are added too fast the 
sauce will have a curdled appearance; it should be of soft, 
smooth consistency. 

Creamy Sauce II. 

Use same proportions as given in Recipe I. If not care¬ 
ful in- adding liquids, it will curdle; but this will make no 
difference, as the sauce is to be warmed over hot water. 
By careful watching and constant stirring, the ingre¬ 
dients will be perfectly blended; it should be creamy in 
consistency. 

Foamy Sauce I. 

4^ cup butter. 1 egg. 

1 cup powdered sugar. 2 tablespoons wine. 

Cream the butter, add gradually sugar, egg well beaten, 
and w'ine; beat while heating over hot water. 

Foamy Sauce II. 

Whites 2 eggs. 4£ cup hot milk. 

1 cup powdered sugar. 1 teaspoon vanilla. 

Beat eggs until stiff, add sugar gradually and continue 
beating; add milk and vanilla. 


342 


BOSTON COOKING-SCHOOL COOK BOOK. 


Chocolate Sauce. 


2 cups milk. 

tablespoons corn-starch. 

2 squares Baker’s chocolate. 

4 tablespoons powdered sugar. 


2 tablespoons hot water. 


2 eggs. 


% cup powdered sugar. 
1 teaspoon vanilla. 


Scald one and three-fourths cup milk, add corn-starch 
diluted with remaining milk, and cook eight minutes in 
double boiler; melt chocolate over hot water, add four 
tablespoons sugar and hot water, stir until smooth, then 
add to cooked mixture; beat whites of eggs until stiff, add 
gradually powdered sugar and continue beating, then add 
unbeaten yolks, and stir into cooked mixture; cook one 
minute, add vanilla, and cool before serving. 


Sabyon Sauce. 

Grated rind and juice lemon. % cup sugar. 

3^ cup white wine or 2 eggs. 

34 cup sherry. 

Mix lemon, wine, sugar, and yolks of eggs; stir vigor¬ 
ously overfire until it thickens, using a wire whisk; pour 
on to whites of eggs beaten stiff. 

Hard Sauce. 

cup butter. % teaspoon lemon extract. 

1 cup powdered sugar. % teaspoon vanilla. 

Cream the butter, add sugar gradually, and flavoring. 


Sterling Sauce. 

% cup butter. 1 teaspoon vanilla or 

1 cup brown sugar. 2 tablespoons wine. 

4 tablespoons cream or milk. 

Cream the butter, add sugar gradually, and milk and 
flavoring drop by drop to prevent separation. 


PUDDING SAUCES. 



Wine Sauce. 

24 cup butter. 3 tablespoons sherry or 

1 cup powdered sugar. Madeira wine. 

Slight grating nutmeg. 

Cream the butter, add sugar gradually, and wine 
slowly; pile on glass dish, and sprinkle with grated 
nutmeg. 

Brandy Sauce. 

24 cup butter. Yolks 2 eggs. 

1 cup powdered sugar. Whites 2 eggs. 

2 tablespoons brandy. 24 cup milk or cream. 

Cream the butter, add sugar gradually, then brandy 
very slowly, well beaten yolks, and milk or cream. Cook 
over hot water until it thickens as a custard, pour on to 
beaten whites. 


Caramel Brandy Sauce. 

Make same as Brandy Sauce, substituting brown sugar 
in place of powdered sugar. 

Lemon Sauce III. 

24 cup butter. ^3 cup boiling water. 

1 cup sugar. 3 tablespoons lemon juice. 

Yolks 3 eggs. Few gratings lemon rind. 

Cream butter, add sugar gradually and yolks of eggs, 
slightly beaten; then add water, and cook over boiling 
water until mixture thickens. Remove from range, add 
lemon juice and rind. Serve with Apple Pudding or 
Popovers. 

Apricot Sauce. 

% cup apricot pulp. % cup heavy cream. 

Sugar. 

Drain canned apricots from their syrup, and rub 
through a sieve. Beat cream until stiff, add to apricot 
pulp, and sweeten to taste. Serve with German toast. 


344 


BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER. XXV. 
COLD DESSERTS. 


Irish Moss Blanc-Mange. 

cup Irish moss. 34 teaspoon salt. 

4 cups milk. 1 teaspoons vanilla. 

Soak moss fifteen minutes in cold water to cover, drain, 
pick over, and add to milk; cook in double boiler thirty 
minutes; the milk will seem but little thicker than when 
put on to cook, but if cooked longer blanc-mange will be 
too stiff. Add salt, strain, flavor, re-strain, and fill indi¬ 
vidual moulds previously dipped in cold water; chill, turn 
on glass dish, surround with thin slices of banana, and 
place a slice on each mould. Serve with sugar and cream. 

Chocolate Blanc-Mange. 

Irish Moss Blanc-Mange flavored with chocolate. Melt 
one and one-half squares Baker’s chocolate, add one-fourth 
cup sugar and one-third cup boiling water, stir until per¬ 
fectly smooth, adding to milk just before taking from fire. 
Serve with sugar and cream. 


Rebecca Pudding. 

4 cups scalded milk. 34 teaspoon salt. 

34 cup corn-starch. 34 cup cold milk. 

34 cup sugar. 1 teaspoon vanilla. 

Whites 3 eggs. 

Mix corn-starch, sugar, and salt, dilute with cold milk, 
add to scalded milk, stirring constantly until mixture 


COLD DESSERTS. 


845 


thickens, afterwards occasionally; cook fifteen minutes. 
Add flavoring and whites of eggs beaten stiff, mix thor¬ 
oughly, mould, chill, and serve with Yellow Sauce I. or II. 


Moulded Snow. 


Make as Rebecca Pudding, and serve with Chocolate 
Sauce. 


Chocolate Cream. 


2 cups scalded milk. % cup cold milk. 

5 tablespoons corn-starch. squares Baker’s chocolate. 

34 cup sugar. 3 tablespoons hot water. 

34 teaspoon salt. Whites 3 eggs. 

1 teaspoon vanilla. 

Mix corn-starch, sugar, and salt, dilute with cold milk, 
add to scalded milk, and cook over hot water ten minutes, 
stirring constantly until thickened; melt chocoh te, add 
hot water, stir until smooth, and add to cooked mixture; 
add whites of eggs beaten stiff, and vanilla. Mould, 
chill, and serve with cream. 


Pineapple Pudding. 

2^4 cups scalded milk. 34 cup sugar. 

34 cup cold milk. 34 teaspoon salt. 

34 cup corn-starch. % can grated pineapple. 

Whites 3 eggs. 

Follow directions for Rebecca Pudding, and add pine¬ 
apple just before moulding. Fill individual moulds, pre¬ 
viously dipped in cold water. Serve with cream. 


Boiled Custard. 

2 cups scalded milk. 34 cup sugar. 

Yolks 3 eggs. 34 teaspoon salt. 

34 teaspoon vanilla. 

Beat eggs slightly, add sugar and salt; stir constantly 
while adding gradually hot milk. Cook in double boiler, 
continue stirring until mixture thickens and a coating is 


346 BOSTON COOKING-SCHOOL COOK BOOK. 


formed on the spoon, strain immediately; chill and fla¬ 
vor. If cooked too long the custard will curdle; should 
this happen, by using a Dover egg-beater it may be re¬ 
stored to a smooth consistency, but custard will not be as 
thick. E^-o-s should be beaten slightly for custard, that it 
may be of smooth, thick consistency. To prevent scum 
from forming, cover with a perforated tin. When eggs 
are scarce, use yolks two eggs and one-half tablespoon 
corn-starch. 

Tipsy Pudding. 

Flavor Boiled Custard with sherry wine, and pour over 
slices of stale sponge cake; cover with Cream Sauce I. 

or II. 

Peach Custard. 

Arrange alternate layers of stale cake and sections of 
canned peaches in glass dish and pour over Boiled Cus¬ 
tard. Bananas may be used instead of peaches; it is then 
called Banana Custard. 

Orange Custard. 

Arrange slices of sweet oranges in glass dish, pour over 
them Boiled Custard; chill, and cover with Meringue I. 

Apple Meringue. 

Use Meringue I. and pile lightly on baked apples, brown 
in oven, cool, and serve with Boiled Custard. Canned 
peaches, drained from their liquor, may be prepared in 
the same way; it is then called Peach Meringue. 

Apple Snow. 

Whites 3 eggs. % cup apple pulp. 

Powdered sugar. 

Pare, quarter, and core four sour apples, steam until 
soft, and rub through sieve; there should be three-fourths 
cup apple pulp. Beat on a platter whites of eggs until 


COLD DESSERTS. 


347 


stiff (using wire whisk), add gradually apple sweetened to 
taste, and continue beating. Pile lightly on glass dish, 
chill, and serve with Boiled Custard. 

Prune Whip. 

H Ik. prunes. % cup sugar. 

\Y lutes 5 eggs. tablespoon lemon juice. 

Pick over and wash prunes, then soak several hours in 
cold water to cover; cook in same water until soft; re¬ 
move stones and rub prunes through a strainer, add sugar, 
and cook five minutes; the mixture should be of the con¬ 
sistency of marmalade. Beat whites of eggs until stiff, 
add prune mixture gradually when cold, and lemon juice. 
Pile lightly on buttered pudding-dish, bake twenty min¬ 
utes in slow' oven. Serve cold with Boiled Custard. 

Raspberry Whip. 

l M cups raspberries. 1 cup powdered sugar. 

White 1 egg. 

Put ingredients in bowd and beat with wire whisk until 
stiff enough to hold in shape ; about thirty minutes will be 
required for beating. Pile lightly on dish, chill, surround 
with lady fingers, and serve with Boiled Custard. 

Strawberry Whip may be prepared in same way. 

Baked Custard. 

4 cups scalded milk. % cup sugar. 

4 to 6 eggs. % teaspoon salt. 

Few gratings nutmeg. 

Beat eggs slightly, add sugar and salt, pour on slowly 
scalded milk; strain in buttered mould, set in pan of hot 
water. Sprinkle with nutmeg, and bake in slow oven 
until firm, which may be readily determined by running 
a silver knife through custard; if knife comes out clean, 
custard is done. During baking, care must be taken 


348 BOSTON COOKING-SCHOOL COOK BOOK. 


that water surrounding mould does not reach boiling 
point, or custard will whey. Always bear in mind that 
e<r<rs and milk in combination must be cooked at a low 

uu 

temperature. For cup custards allow four eggs to four 
cups milk; for large moulded custard, six eggs; if less 
eggs are used custard is liable to crack when turned on 
a serving-dish. 


Caramel Custard. 

4 cups scalded milk. y teaspoon salt. 

5 eggs. 1 teaspoon vanilla. 

y cup sugar. 

Put sugar in omelet pan, stir constantly over hot part 
of range until melted to a syrup of light brown color. 
Add gradually to milk, being careful that milk does not 
bubble up and go over, as is liable on account of high 
temperature of sugar. As soon as sugar is melted in 
milk, add mixture gradually to eggs slightly beaten; add 
salt and flavoring, then strain in buttered mould. Bake 
as custard. Chill, and serve with Caramel Sauce. 

Caramel Sauce. 

y cup sugar. y cup boiling water. 

Miss Parloa. 

Melt sugar as for Caramel Custard, add water, simmer 
ten minutes; cool before serving. 

Tapioca Cream. 

y cup pearl tapioca or 1 y table- 2 eggs. 

spoons Minute Tapioca. cup sugar. 

2 cups scalded milk. y teaspoon salt. 

1 teasx>oon vanilla. 

Pick over tapioca and soak one hour in cold water to 
cover, drain, add to milk, and cook in double boiler until 
tapioca is transparent. Add half the sugar to milk and 
remainder to egg yolks slightly beaten, and salt. Com¬ 
bine by pouring hot mixture slowly on egg mixture, 


COLD DESSERTS. 


349 


return to double boiler, and cook until it thickens. 
Remove from range and add whites of eggs beaten stiff. 
Chill and flavor. 

Norwegian Prune Pudding. 

% lb. prunes. 1 inch piece stick cinnamon. 

2 cups cold water. lt^cups boiling water. 

1 cup sugar. 34 cup corn-starch. 

Pick over and wash primes, then soak one hour in cold 
water, and boil until soft; remove stones, obtain meat 
from stones and add to prunes; then add sugar, cinna¬ 
mon, boiling water, and simmer ten minutes. Dilute 
corn-starch with enough cold water to pour easily, add 
to prune mixture, and cook five minutes. Remove cinna¬ 
mon, mould, then chill, and serve with Cream Sauce I. 
or II. 


Apples in Bloom. 

Select eight red apples, cook in boiling water until 
soft, turning them often. Have water half surround 
apples. Remove skins carefully, that the red color may 
remain, and arrange on serving-dish. To the water add 
one cup sugar, grated rind one-half lemon, and juice one 
orange; simmer until reduced to one cup. Cool, and 
pour over apples. Serve with Cream Sauce I. or II. 

Neapolitan Baskets. 

Bake sponge cake in gem pans, cool, and remove cen¬ 
tres. Fill with Cream Sauce I. flavoring half the sauce 
with chocolate. Melt chocolate, dilute with hot water, 
cool, and add cream sauce slowly to chocolate. Garnish 
with candied cherries and angelica. 

Wine Cream. 

Arrange lady fingers or slices of sponge cake in a dish, 
pour over cream made as follows: Mix one-third cup 
sugar, grated rind and juice one-half lemon, one-fourth 


350 BOSTON COOKING-SCHOOL COOK BOOK. 


cup sherry wine, and yolks of two eggs; place over fire 
and stir vigorously witli wire whisk until ; t thickens and 
is frothy, then pour over beaten whites of two eggs and 
continue beating 

Orange Salad. 

♦ 

Arrange layers of sliced oranges, sprinkling each layer 
with powdered sugar and shredded cocoanut. Sliced 
oranges when served alone should not stand long after 
slicing, as they are apt to become bitter. 

Fruit Salad I. 

Arrange alternate layers of shredded pineapple, sliced 
bananas, and sliced oranges, sprinkling each layer with 
powdered sugar. Chill before serving. 

To Shred Pineapple. Pare and cut out eyes, pick off 
small pieces with a silver fork, continuing until all soft 
part is removed. To Slice Oranges. Remove skin and 
white covering, slice lengthwise that the tough centre may 
not be served; seeds should be removed. 

Fruit Salad II. 

Pare a pineapple and cut in one-quarter inch slices, 
remove hard centres, sprinkle with powdered sugar, set 
aside one hour in a cool place; drain, spread on serving- 
dish, arrange a circle of thin slices of banana on each 
piece, nearly to the edge, pile strawberries in centre, pour 
over syrup drained from pineapple, sprinkle with pow¬ 
dered sugar, and serve with or without Cream Sauce. 

Fruit Salad with Wine Dressing 

Arrange alternate layers of sliced fruit, using pineapples, 
bananas, oranges, and grapes; pour over all Wine Dress¬ 
ing, and let stand one hour in a cold place. 

Wine Dressing. 

Mix one-half cup sugar, one-third cup sherry wine, and 
two tablespoons Madeira. 


COLD DESSERTS. 


351 


Cream Whips. 

Sweeten thin cream, flavor with vanilla, brandy, or 
wine, then whip; half fill frappe glasses with any pre¬ 
serve, pile on lightly the whip. 

Lemon Jelly. 

y box gelatine or y cup cold water. 

2 tablespoons granulated 2y cups boiling water, 

gelatine. 1 cup sugar. 

y cup lemon juice. 

Soak gelatine twenty minutes in cold water, dissolve in 
boiling water, strain, and add to sugar and lemon juice. 
Turn into mould, and chill. 


Orange Jelly. 


y box gelatine or 
2 tablespoons granulated 
gelatine. 

y, cup cold water. 


1 }:> cups boiling water. 

1 cup sugar. 

1 y cups orange juice. 

3 tablespoons lemon juice. 


Make same as Lemon Jelly. 

To Remove Juice from Oranges. Cut fruit in halves 
crosswise, remove with spoon pulp and juice from sec¬ 
tions, and strain through double cheese cloth; or use a 
glass lemon squeezer. 


Coffee Jelly. 


y box gelatine or % CU P cold water. 

2 tablespoons granulated 1 cup boiling water, 

gelatine. y cup sugar. 

2 cups boiled coffee. 


Make same as Lemon Jelly. Serve with sugar 
cream. 


Cider Jelly. 


and 


y box gelatine or 
2 tablespoons granulated 
gelatine. 

Sugar. 

o 


y cup cold water. 

1 cup boiling water. 

2 cups cider. 


Make same as Lemon Jelly. 


352 BOSTON COOKING-SCHOOL COOK BOOK. 


Wine Jelly I. 


y box gelatine or 
2 tablespoons granulated 
gelatine. 

y cup cold water. 

1/3 CU 1 )S boiling water. 


1 cup sugar. 

1 cup sherry or Madeira 
wine. 

% cup orange juice. 

3 tablespoons lemon juice. 


Soak gelatine twenty minutes in cold water, dissolve in 
boiling water; add sugar, wine, orange juice, and lemon 
juice; strain, mould, and chill. If a stronger jelly is de¬ 
sired, use additional wine in place of orange juice. 


Wine Jelly II. 


y box gelatine or 
2% tablespoons granulated 
gelatine. 

y cup cold water. 

cups boiling water. 

1 cup sugar. 


y 2 cup sherry wine. 

2 tablespoons brandy. 
Kirscli. 

cup orange juice. 

3 tablespoons lemon juice. 
Fruit red. 


Soak gelatine twenty minutes in cold water, dissolve in 
hot water, add sugar, fruit juices, sherry, brandy, and 
enough Kirscli to make one cup of strong liquor, then 
color with fruit red. Strain, mould, and chill. 


Russian Jelly. 

1 cup boiling water. 


% cup sugar. 


k< cup Sauterne. 


i/ 


y box gelatine or 
1 tablespoon granulated 
gelatine. 

y cup cold water. y cup orange juice. 

1 y> tablespoons lemon juice. 

Make same as other jellies, cool, and beat until frothy 
and firm enough to mould. 


Jelly in Glasses. 

Use recipe for Wine or Russian Jelly. Fill Apollinaris 
glasses three-fourths full, reserving one-fourth of the 
mixture, which, after cooling, is to be beaten until frothy 
and placed on top of jelly in glasses. This is a most 
attractive way of serving jelly to one who is ill. 


COLD DESSERTS. 


353 


Jellied Prunes. 


y 5 lb. prunes. 

2 cups cold water. 
Boiling water. 

% cup cold water. 


% box gelatine or 
2% tablespoons granulated 


gelatine. 


1 cup sugar. 


cup lemon juice. 


Pick over, wash, and soak prunes for several hours in 
two cups cold water, and cook in same water until soft; 
remove prunes; stone, and cut in quarters. To prune 
water add enough boiling water to make two cups. Soak 
gelatine in half-cup cold water, dissolve in hot liquid, add 
sugar, lemon juice, then strain, add prunes, mould, and 
chill. Stir twice while cooling to prevent prunes from 
settling. Serve with sugar and cream. 


Jellied Walnuts. 


box gelatine or % cup boiling water. 

1 tablespoon granulated cup sugar. 

gelatine. % cup sherry wine. 

% cup cold water. % cup orange juice. 

8 tablespoons lemon juice. 


Make same as other jellies and cover bottom of shallow 
pan with mixture. When firm, place over it, one inch 
apart, halves of English walnuts. Cover with remaining 
mixture. Chill, and cut in squares for serving. 


Apricot and Wine Jelly. 

% box gelatine or 1 cup boiling water. 

2 tablespoons granulated 1 cup apricot juice. 

gelatine. 1 cup wine. 

% cup cold water. 1 cup sugar. 

1 tablespoon lemon juice. 


Garnish individual moulds with halves of apricots, fill 
with mixture made same as for other jellies, and chill. 
Serve with Cream Sauce I. 


S3 


854 


BOSTON COOKING-SCHOOL COOK BOOK. 


Snow Pudding I. 


^ box gelatine or 
1 tablespoon granulated gelatine. 
^ cup cold water. 


1 cup boiling water. 
1 cup sugar. 

\ cup lemon juice. 


Whites 3 ego's. 


Soak gelatine in cold water, dissolve in boiling water, 
add sugar and lemon juice, strain, and set aside in cool 
place; occasionally stir mixture, and when quite thick, 
beat with wire spoon or whisk until frothy; add whites of 
eggs beaten stiff, and continue beating until stiff enough 
to hold its shape. Mould, or pile by spoonfuls on glass 
dish; serve cold with Boiled Custard. A very attractive 
dish may be prepared by coloring half the mixture with 
fruit red. 


Amber Pudding. 


Make as Snow Pudding I., using cider instead of boil¬ 
ing water, and one-fourth cup boiling water to dissolve 
gelatine, omitting lemon juice, and sweeten to taste. 


Snow Pudding II. 


Beat whites of four eggs until stiff, add one-half table¬ 
spoon granulated gelatine dissolved in three tablespoons 
boiling water, beat until thoroughly mixed, add one- 
fourth cup powdered sugar, and flavor with one-half 
teaspoon lemon extract. Pile lightly on dish, serve with 
Boiled Custard. 


Pudding a la Macedoine. 


Make fruit or wine jelly mixture. Place a mould in 
pan of ice water, pour in mixture one-lialf inch deep; 
when firm, decorate with slices of banana from which 
radiate thin strips of figs (seed side down), cover fruit, 
adding mixture by spoonfuls lest the fruit be disarranged. 
When firm, add more fruit and mixture; repeat until all 
is used, each time allowing mixture to stiffen before fruit 


COED DESSEliTS. 


355 



Pudding a la Macedoine. 

is added. In preparing this dish various fruits may be 
used: oranges, bananas, dates, figs, and English walnuts. 
Serve with Cream Sauce I. 

Fruit Chartreuse. 

Make fruit or wine jelly mixture. Place a mould in 
pan of ice water, pour in mixture one-half inch deep; 
when firm, decorate with candied cherries and angelica; 
add by spoonfuls more mixture to cover fruit; when 
this is firm, place a smaller mould in the centre on jelly, 
and fill with ice water. Pour gradually remaining jelly 
mixture between moulds; when firm, invert to empty 
smaller mould of ice water; then pour in some tepid 
water; let stand a few seconds, when small mould may 
easily be removed. Fill space thus made with fresh 
sweetened fruit, using shredded pineapple, sliced bananas, 
and strawberries. 

Spanish Cream. 

% box gelatine or Yolks 3 eggs. 

1 tablespoon granulated % cup sugar (scant), 

gelatine. M teaspoon salt. 

3 cups milk. 1 teaspoon vanilla or 

Whites 3 eggs. 3 tablespoons wine. 

Scald milk with gelatine, add sugar, pour slowly on 
yolks of eggs slightly beaten. Return to double boiler 



356 


BOSTON COOKING-SCHOOL COOK BOOK. 


and cook until thickened, stirring constantly; remove 
from range, add salt, flavoring, and whites of eggs beaten 
stiff. Turn into individual moulds, first dipped in cold 
water, and chill; serve with cream. More gelatine will 
be required if large moulds are used. 

Columbian Pudding. 

Cover the bottom of a fancy mould with Wine Jelly. 
Line the upper part of mould with figs, cut in halves 
cross-wise, which have been soaked in jelly, having seed 
side next to mould. Fill centre with Spanish Cream; 
chill, and turn on a serving dish. Garnish with cubes of 
Wine Jelly. 

Macaroon Cream. 


^ box gelatine or 

1 tablespoon granulated 

gelatine, 
cup cold water. 

2 cups scalded milk. 

Whites 3 


Yolks 3 eggs. 

^3 cup sugar. 

% teaspoon salt. 

% cll P pounded macaroons. 
1 teaspoon vanilla. 


Soak gelatine in cold water. Make custard of milk, 
yolks of eggs, sugar, and salt; add soaked gelatine; 
when dissolved, strain into pan set in ice water. Add 
macaroons and flavoring, stirring until it begins to thicken ; 
then add whites of eggs beaten stiff, mould, chill, and 
serve garnished with macaroons. 


Cold Cabinet Pudding. 


box gelatine or 

1 tablespoon granulated gelatine. 
% cup cold water. 

2 cups scalded milk. 

Yolks 3 eggs. 

6 macaroons. 


% cup sugar. 

% teaspoon salt. 

1 teaspoon vanilla. 

1 tablespoon brandy, 
5 lady fingers. 


Soak gelatine in cold water and add to custard made 
of milk, eggs, sugar, and salt; strain, cool slightly, and 
flavor. Place a mould in pan of ice water, decorate with 
candied cherries and angelica, cover with mixture, added 


COLD DESSERTS. 


357 


carefully by spoonfuls; when firm, add layer of lady 
fingers (first soaked in custard), then layer of macaroons 
(also soaked in custard); repeat, care being taken that 
each layer is firm before another is added. Garnish, and 
serve with Cream Sauce I. and candied cherries. 


Mont Blanc. 

Remove shells from three cups French chestnuts, cook 
in small quantity of boiling water until soft, when there 
will be no water remaining. Mash, sweeten to taste with 
powdered sugar, and moisten with hot milk; cook two 
minutes. Rub through strainer, cool, flavor with vanilla, 
Kirseh or Maraschino. File in form of pyramid, cover 
with Cream Sauce I., garnish base with Cream Sauce I. 
forced through pastry bag and tube. 

French Chef. 

Creme aux Fruits. 

y box gelatine or Whites 2 eggs. 

1 tablespoon granulated gelatine. % pint thick cream. 

% cup cold water. y^ cup milk. 

y cup scalded milk. y cup cooked prunes 

% cup sugar. cut in pieces. 

Y z cup chopped figs. 

Soak gelatine in cold water, dissolve in scalded milk, 
and add sugar. Strain in pan set in ice water, stir con¬ 
stantly, and when it begins to thicken add whites of eggs 
beaten stiff, cream (diluted with milk and beaten), 
prunes, and figs. Mould and chill. 

To Whip Cream. 

Thin and heavy cream are both used in making and 
garnishing desserts. 

Heavy cream is bought in half-pint, pint, and quart 
glass jars, and usually retails at sixty cents per quart; 
thin or strawberry cream comes in glass jars or may be 
bought in bulk, and usually retails for thirty cents per 


358 BOSTON COOKING-SCHOOL COOK BOOK. 


quart. Heavy cream is very rich; for which reason, when 
whipped without being diluted, it is employed as a gar¬ 
nish; even when so used, it is generally diluted with 
one-fourth to one-third its bulk in milk; when used in 



Whipping of cream. 


combination with other ingredients for making desserts, 
it is diluted from one-half to two-thirds its bulk in milk. 
Thin cream is whipped without being diluted. Cream 
should be thoroughly chilled for whipping. Turn cream 
to be whipped in a bowl (care being taken not to select 
too large a bowl), and set in pan of crushed ice, to which 
water is added that cream may be quickly chilled ; without 
addition of water, cream will not be so thoroughly chilled. 

For whipping heavy cream undiluted, or diluted with 
one-third or less its bulk in milk, use Dover egg-beater; 
undiluted heavy cream if beaten a moment too long will 
come to butter. Heavy cream diluted, whipped, sweet¬ 
ened, and flavored, is often served with puddings, and 
called Cream Sauce. 

Thin cream is whipped by using a whip churn, as is 
heavy cream when diluted with one-half to two-tliirds its 




COLD DESSERTS. 


350 


bulk in milk. Place churn in bowl containing cream, 
hold down cover with left hand, witli right hand work 
dasher with quick downward and slow upward motions; 
avoid raising dasher too high in cylinder, thus escaping 
spattering of cream. The first whip which appears 
should be stirred into cream, as air bubbles are too large 
and will break; second whip should be removed by spoon¬ 
fuls to a strainer, strainer to be placed in a pan, as some 
cream will drain through. The first which drains through 
may be turned into bowl to be re-whipped, and continue 
whipping as long as possible. 

There will be some cream left in bowl, which does 
not come above perforations in whip churn, and cannot 
be whipped. Cream which remains may be scalded and 
used to dissolve gelatine when making desserts which re- 
quire gelatine. Cream should treble its bulk in whipping. 
By following these directions one need have no difficulty, 
if cream is of right consistency; always bearing in mind 
heavy cream calls for Dover egg-beater, thin cream for 
whip churn. 

Charlotte Russe. 


^ box gelatine or 
1 tablespoon granulated 
gelatine. 

^ cup cold water. 

% cup scalded cream. 


cup powdered sugar. 
Whip from cups thin 
cream. 

\% teaspoons vanilla. 

6 lady fingers. 


Soak gelatine in cold water, dissolve in scalded cream, 
strain into a bowl, and add sugar and vanilla. Set bowl in 
pan of ice water and stir constantly until it begins to 
thicken, then fold in whip from cream, adding one-third 
at a time. Should gelatine mixture become too thick, 
melt over hot water, and again cool before adding whip. 
Trim ends and sides of lady fingers, place around in¬ 
side of a mould, crust side out, one-half inch apart. 
Turn in mixture, spread evenly, and chill. Serve on glass 
dish and garnish with cubes of Wine Jelly. Charlotte 
Russe is sometimes made in individual moulds; these are 


360 BOSTON COOKING-SCHOOL COOK BOOK. 


often garnished on top with some of mixture forced through 
a pastry bag and tube. Individual moulds are frequently 
lined with thin slices of sponge cake cut to fit moulds. 



Charlotte Iiusse garnished with, cubes of Wine Jelly. 


Orange Trifle. 


h} box gelatine or 
2 tablespoons granulated 
gelatine, 
cup cold water, 
cup boiling water. 


1 cup sugar. 

1 cup orange juice. 

Grated rind 1 orange. 

1 tablespoon lemon juice. 
Whip from cups cream. 


Make same as Charlotte Kusse, and mould; or make 
orange jelly, color with fruit red, and cover bottom of 
mould one-half inch deep; chill, and when firm fill with 
Orange Trifle mixture. Cool remaining jelly in shallow 
pan, cut in cubes, and garnish base of mould. 


Banana Cantaloupe. 


% box gelatine or % cup sugar. 

2 tablespoons granulated gelatine. 4 bananas, mashed pulp. 


% cup cold water. 
Whites 2 eggs. 

cup powdered sugar. 
% cup scalded cream. 


1 tablespoon lemon juice. 
Whip from o% cups 
cream. 

12 lady fingers. 


Soak gelatine in cold water, heat whites of eggs 
slightly, add powdered sugar, and gradually hot cream, 






COLD DESSERTS. 


861 


cook over hot water until it thickens; add soaked gelatine 
and remaining sugar, strain into a pan set in ice water, 
add bananas and lemon juice, stir until it begins to 
thicken, then fold in whip from cream. Line a melon 
mould with lady lingers trimmed to just fit sections of 
mould, turn in the mixture, spread evenly, and chill. 


Chocolate Charlotte. 


y box gelatine or 
1 tablespoon granulated 
gelatine. 

y cup cold water. 

K cup scalded cream. 

6 lady 


squares Baker’s chocolate. 
3 tablespoons hot water. 

% cup powdered sugar. 
Whip from 3 cups cream. 

1 teaspoon vanilla, 
fingers. 


Melt chocolate, add half the sugar, dilute with boiling 
water, and add to gelatine mixture while hot. Proceed 
same as in recipe for Charlotte Russe. 


Caramel Charlotte Russe. 


y box gelatine or 
1 tablespoon granulated 
gelatine. 

y cup cold water. 
y cup scalded cream. 


y cup sugar caramelized. 
y cup powdered sugar. 

1}.< teaspoons vanilla. 

Whip from Sy cups cream. 
6 lady fingers. 


Make same as Charlotte Russe, adding caramelized 
sugar to scalded cream before putting into gelatine 
mixture. 


Burnt Almond Charlotte. 


y box gelatine or 
2 tablespoons granulated 
gelatine. 

y cup cold water. 

% cup scalded milk. 
y cup sugar. 


y cup sugar caramelized. 

% cup blanched and finely 
chopped almonds. 

1 teaspoon vanilla. 

Whip from 3 y cups cream. 

6 lady fingers. 


Make same as Caramel Charlotte Russe, adding nuts 
before folding in cream. 


BOSTON COOKING-SCHOOL COOK BOOK. 


O 


b 


Ginger Cream. 


% box gelatine or 
1 tablespoon granulated 
gelatine. 

% cup cold water. 

1 cup milk. 

Yolks 2 eggs, 
cup sugar. 


Few grains salt. 

1 tablespoon wine. 

}4 tablespoon brandy. 

2 tablespoons ginger syrup. 
Lf cup Canton ginger cut in 

pieces. 

Whip from cups cream. 


Soak gelatine, and add to custard made of milk, eggs, 
sugar, and salt. Strain, chill in pan of ice water, add fla- 
votings, and when it begins to thicken fold in whip from 
cream. 


Orange 

Y % box gelatine or 
iy tablespoons granulated 
, gelatine. 
y cup cold water. 

*3 cup boiling water. 


Charlotte. 

1 cup sugar. 

3 tablespoons lemon juice. 

1 cup orange juice and pulp. 
Whites 3 egg. 

Whip from 2 cups cream. 


Soak gelatine in cold water, dissolve in boiling water, 
strain, and add sugar, lemon juice, orange juice, and pulp. 
Chill in pan of ice water; when quite thick, beat with wire 
spoon or whisk until frothy, then add whites of eggs beaten 
stiff, and fold in cream. Line a mould with sections of 
oranges, turn in mixture, smooth evenly, and chill. 


Strawberry Sponge. 


y box gelatine or 
1 j >3 tablespoons granulated 
gelatine. 

% cup cold water. 

*3 cup boiling water. 


1 cup sugar. 

1 tablespoon lemon juice. 
1 cup strawberry juice. 
Whites 3 eggs. 

Whip from 3 cups cream. 


Make same as Orange Charlotte. 

o 


Orange Baskets. 

Cnt two pieces from each orange, leaving what remains 
In shape of basket with handle, remove pulp from baskets 


COLD DESSEllTS. 


863 


and pieces, and keep baskets in ice water until ready to 
till. From orange juice make orange jelly with which to 
till baskets. Serve garnished with Cream Sauce. 

Orange Jelly in Ambush. 

Cut oranges in halves lengthwise, remove pulp and juice. 
With juice make Orange Jelly to fill half the pieces. Fill 
remaining pieces with Charlotte Busse mixture. When 
both are firm, put together in pairs and tie together with 
narrow white ribbon. 


Bavarian Cream (Quick). 


lemon, grated rind and 
juice. 

y cup white wine. 

Y z cup sugar. 


2 eggs. 

1 teaspoon granulated 
gelatine. 

1 tablespoon cold water. 


Mix lemon, wine, sugar, and yolks of eggs; stir vigor¬ 
ously over fire until mixture thickens, add gelatine soaked 
in water, then pour over whites of eggs beaten stiff. Set 
in pan of ice water and beat until thick enough to hold its 
shape. Turn into a mould lined with lady fingers, and 
chill. Orange juice may be used in place of wine, and the 
cream served in orange baskets. 


Strawberry Bavarian Cream. 

Line a mould with large, fresh strawberries cut in 
halves, fill with Charlotte Busse mixture. 


Pineapple Bavarian Cream. 


y 2 box gelatine or 
2 tablespoons granulated 
gelatine. 

y cup cold water. 


1 can grated pineapple. 
y cup sugar. 

1 tablespoon lemon juice. 
Whip from 3 cups cream. 


Soak gelatine in cold water. Heat pineapple, add sugar, 
lemon juice, and soaked gelatine; chill in pan of ice water, 
stirring constantly; when it begins to thicken, fold in whip 
from cream, mould, and chill. 


864 BOSTON COOKING-SCHOOL COOK BOOK. 


Royal Diplomatic Pudding. 

Place mould in pan of ice water and pour in Wine Jelly 
II. one-lialf inch deep. When linn, decorate with candied 
cherries and angelica, proceed as for Fruit Chartreuse, 
tilling the centre with Charlotte Eusse mixture or Fruit 
Cream. 

Fruit Cream. 

Peel four bananas, mash, and rub through a sieve; acid 
pulp and juice of two oranges, one tablespoon lemon juice, 
one tablespoon sherry wine, two-thirds cup powdered 
sugar, and one and one-fourth tablespoons granulated 
gelatine dissolved in one-fourth cup boiling water. Cool 
in ice water, stirring constantly, and fold in whip from 
two cups cream. 


Ivory Cream. 


% tablespoon granulated gelatine. 

1 tablespoon cold water. 

2 tablespoons boiling water. 

3 cups cream. 


4 tablespoons pow¬ 
dered sugar. 

3 tablespoons Ma¬ 
deira wine. 


Soak gelatine in cold water, dissolve in boiling water, 
and add sugar and wine. Strain into a bowl, set in pan 
of ice water, and beat until mixture thickens slightly. 
Add to mixture whip from cream, and beat until mixture 
is thick enough to hold its shape. Mould and chill. 
Garnish with Sauterne Jelly. 


Sauterne Jelly. 

Soak two tablespoons granulated gelatine in one-half 
cup cold water, and dissolve in one and one-half cups 
boiling water. Add one and one-half cups sauterne, three 
tablespoons lemon juice, and one cup sugar. Color with 
leaf green, strain into a shallow pan, chill, and cut in 
inch cubes. 


ICES, ICE CREAMS, ETC. 


365 


CHAPTER XXVI. 

ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS. 

T CES and other frozen dishes comprise the most popular 
desserts. Hy gienically speaking, they cannot be 

recommended for the final course of a dinner, as cold 
mixtures reduce the temperature of the stomach, thus re¬ 
tarding digestion until the normal temperature is again 
reached. But how cooling, refreshing, and nourishing, 
when properly taken, and of vvliat inestimable value in the 
sick room! 

Frozen dishes include : — 

Water Ice , — fruit juice sweetened, diluted with water, 
and frozen. 

Sherbet , —water ice to which is added a small quantity 
of dissolved gelatine or beaten whites of eggs. 

Frapp) e, — water ice frozen to consistency of mush; in 
freezing, equal parts of salt and ice being used to make it 
granular. 

Punch , —water ice to which is added spirit and spice. 

Sorbet ,—strictly speaking, frozen punch; the name is 
often given to a water ice where several kinds of fruit are 
used. 

Philadelphia Ice Cream , — thin cream, sweetened, fla¬ 
vored, and frozen. 

Plain Ice Cream , — custard foundation, thin cream, and 
flavoring. 

Mousse, — heavy cream, beaten until stiff, sweetened, 
flavored, placed in a mould, packed in equal parts salt and 
ice, and allowed to stand three hours; or whip from thin 
cream may be used folded into mixture containing small 
quantity of gelatine. 


366 


BOSTON COOKING-SCHOOL COOK BOOK. 


How to Freeze Desserts. 

The prejudice of thinking a frozen dessert difficult to 
prepare has long since been overcome. With ice cream 
freezer, burlap bag, wooden mallet or axe, small sauce¬ 
pan, sufficient ice and coarse rock salt, the process neither 
takes much time nor patience. Snow may be used instead 
of ice; if not readily acted on by salt, pour in one cup 
cold water. Crush ice finely by placing in bag and giving 
a few blows with mallet or broad side of axe; if there are 
any coarse pieces, remove them. Place can containing 
mixture to be frozen in wooden tub, cover, and adjust top. 
Turn crank to make sure can fits in socket. Allow three 
level measures ice to one of salt, and repeat until ice and 
salt come to top of can, packing solidly, using handle of 
mallet to force it down. If only small quantity is to be 
frozen, the ice and salt need come only little higher in the 
tub than mixture to be frozen. These are found the best 
proportions of ice and salt to insure smooth, fine-grained 
cream, sherbet, or water ice, while equal parts of salt and 
ice are used for freezing frappe. If a larger proportion 
of salt is used, mixture will freeze in shorter time and be 
of granular consistency, which is desirable only for frappe- 

The mixture increases in bulk during freezing, so the 
can should never be more than three-fourths lilled; by 
overcrowding can, cream will be made coarse grained. 
Turn the crank slowly and steadily to expose as large sur¬ 
face of mixture as possible to ice and salt. After frozen 
to a mush, the crank may be turned more rapidly, adding 
more ice and salt if needed; never draw off salt water 
until mixture is frozen, unless there is possibility of its 
getting into the can, for salt water is what effects freez¬ 
ing; until ice melts, no change will take place. After 
freezing is accomplished, draw off water, remove dasher, 
and with spoon pack solidly. Put cork in opening of cover, 
then put on cover. Re-pack freezer, using four measures 
ice to one of salt. Place over top newspapers or piece of 
carpet; when serving time comes, remove can, wipe care- 


ICES, ICE CREAMS, ETC. 


367 

fully, and place in vessel of cool water; let stand one min¬ 
ute, remove cover, and run a knife around edge of cream, 
invert can on serving-dish, and frozen mixture will slip 
out. Should there be any difficulty, a cloth wrung out of 
hot water, passed over can, will aid in removing mixture. 


To Line a Mould. 

Allow mould to stand in salt and ice until well chilled. 
Remove cover, put in mixture by spoonfuls, and spread 
with back of spoon or a case knife evenly three-quarters 
inch thick. 


To Mould Frozen Mixtures. 

When frozen mixtures are to be bricked or moulded, avoid 
freezing too hard. Pack mixture solidly in moulds and 
cover with buttered paper, buttered side up. Have moulds 
so well filled that mixture is forced down sides of mould 
when cover is pressed down. Repack in salt and ice, 
using four parts ice to one part salt. If these directions 
are carefully followed, one may feel no fear that salt water 
will enter cream, even though moulds be immersed in salt 
water. 

Lemon Ice. 

4 cups water. 2 cups sugar. 

% cup lemon juice. 

Make a syrup by boiling water and sugar twenty min¬ 
utes ; add lemon juice; cool, strain, and freeze. See 
directions for freezing, page 366. 


Orange Ice. 

4 cups water. I 4 cup lemon juice. 

2 cups sugar. Grated rind of two 

2 cups orange juice. oranges. 

Make syrup as for Lemon Ice; add fruit juice and 
grated rind; cool, strain, and freeze. 


308 


BOSTON COOKING-SCHOOL COOK BOOK. 


Pomegranate Ice. 

Same as Orange Ice, made from blood oranges. 


Raspberry Ice. 

4 cups water. 2 cups raspberry juice, 

cups sugar. 2 tablespoons lemon juice. 

Make a syrup as for Lemon Ice, cool, add raspberries 
mashed, and squeezed through double cheese cloth, and 
lemon juice; strain and freeze. 


Strawberry Ice. 

4 cups water. 2 cups strawberry juice, 

ljo cups sugar. 1 tablespoon lemon juice. 

Prepare and freeze same as Raspberry Ice. 

Currant Ice. 

4 cups water. \y 2 cups sugar. 

2 cups currant juice. 

Prepare and freeze same as Raspberry Ice. 


Raspberry and Currant Ice. 

4 cups water. % cup raspberry juice. 

1K cups sugar. 1 cups currant juice. 

Prepare and freeze same as Raspberry Ice. 

Creme de Menthe Ice. 

4 cups water. cup Creme de Menthe cordial. 

1 cup sugar. Burnett’s Leaf Green. 

Make a syrup as for Lemon Ice, add cordial and col¬ 
oring; strain and freeze. 


"JES, ICE CREAMS, ETC. 


3G9 


Canton Sherbet. 

4 cups water. % lb. Canton ginger. 

1 cup sugar. y cup orange juice. 

Y z cup lemon juice. 

Cut ginger in small pieces, add water and sugar, boil 
fifteen minutes; add fruit juice, cool, strain, and freeze. 
To be used in place of punch at a course dinner. This 
quantity is enough to serve twelve persons. 

,r Milk Sherbet. 

v ' \ 0 

4 cups milk. ly cups sugar. 

Juice 3 lemons. 

2 m hA.'..? .% 

Mix juice and sugar, stirring constantly while slowly 
adding milk; if added too rapidly mixture will have a 
curdled appearance, which is unsightly, but will not affect 
the quality of sherbet; freeze and serve. 


Pineapple Frapp4. 

2 cups water. 2 cups ice water. 

1 cup sugar. 1 can grated pineapple or 

Juice 3 lemons. 1 pineapple shredded. 

Make a syrup by boiling water and sugar fifteen min¬ 
utes ; add pineapple and lemon juice; cool, strain, add 
ice water, and freeze to a mush, using equal parts ice and 
salt. Serve in frappe glasses. If fresh fruit is used, 
more sugar will be required. 


Sorbet. 


2 cups water. iy cups orange juice. 

2 cups sugar. y cup lemon juice. 

1 can grated pineapple or 1 quart Apollinaris. 

1 pineapple shredded. 

Prepare and freeze same as Pineapple Frappe. 

24 


370 BOSTON COOKING-SCHOOL COOK BOOK. 


Cafe Frappe. 

White 1 egg 1 . jo cup ground coffee. 

% cup cold water. 4 cups boiling water. 

1 cup sugar. 

Beat white of egg slightly, add cold water, and mix 
with coffee; turn into scalded coffee-pot, add boiling 
water, and boil one minute; place on back of range ten 
minutes; strain, add sugar, cool, and freeze as Pineapple 
Frappe. Serve in frappe glasses, with whipped cream, 
sweetened and flavored. 

Clam Frapp£. 

20 clams. % cup cold water. 

Wash clams thoroughly, changing water several times; 
put in stewpan with cold water, cover closely, and steam 
until shells open. Strain the liquor, cool, and freeze to 
a mush. 

Frozen Apricots. 

1 can apricots. 1 j*> cups sugar. 

Water. 

Drain apricots, and cut in small pieces. To the syrup 
add enough water to make four cups, and cook with sugar 
five minutes; strain, add apricots, cool, and freeze. 
Peaches may be used instead of apricots. To make a 
richer dessert, add the whip from two cups cream when 
frozen to a mush, and continue freezing. 

Pineapple Cream. 

2 cups water. 1 can grated pineapple. 

1 cup sugar. 2 cups cream. 

Make syrup by boiling sugar and water fifteen minutes ; 
strain, cool, add pineapple, and freeze to a mush. Fold 
in whip from cream; let stand thirty minutes before 
serving. 


ICES, ICE CREAMS, ETC. 


871 


Cardinal Punch. 

4 cups water. J 3 cup lemon juice. 

2 cups sugar. y cup brandy. 

% cup orange juice. y cup Cura^oa. 

1.4 cup tea infusion. 

Make syrup as for Lemon Ice, add fruit juice and tea, 
freeze to a mush; add strong liquors and continue freez¬ 
ing. Serve in frappe glasses. 


Punch Hollandaise. 

4 cups water. Rind one lemon. 

1/3 CU P 1 2 * * S sugar. 1 can grated pineapple. 

Y z cup lemon juice. y cup brandy. 

2 tablespoons gin. 

Cook sugar, water, and lemon rind fifteen minutes, add 
lemon juice and pineapple, cool, strain, freeze to a mush, 
add strong liquors, and continue freezing. 


Victoria Punch. 


3)4 cups water. 

2 cups sugar. 

% cup lemon juice. 

% cup orange juice. 

Prepare same as Cardinal 
to remove orange rind. 


Grated rind two oranges. 

1 cup angelica wine. 

1 cup cider. 

1 y 2 tablespoons gin. 

Punch ; strain before freezing, 


London Sherbet. 


1 cups sugar. 

2 cups water. 

y cup seeded and finely cut 

raisins. 

% cup orauge juice. 


3 tablespoons lemon juice. 
1 cup fruit syrup. 
y grated nutmeg. 
y cup port wine. 

Whites 3 eggs. 


Make syrup by boiling water and sugar ten minutes; 
pour over raisins, cool, and add fruit syrup and nutmeg; 
freeze to a mush, then add wine and whites of eggs beaten 
stiff, and continue freezing. Serve in glasses. Fruit 
syrup may be used which has been left from canned 
peaches, pears, or strawberries 


BOSTON COOlvI^G-SCHOOL COOK LOOK. 


079 

O i 


Roman Punch. 

4 cups water. X cup orange juice. 

2 cups sugar. % cup tea iniusion. 

X cup lemon juice. X cup rum. 

Prepare and freeze same as Cardinal Punch. 


Vanilla Ice Cream I. (Philadelphia). 

1 quart tliin cream. jtf cup sugar. 

ix tablespoons vanilla. 

Mix ingredients, and freeze. 

Vanilla Ice Cream II. 

2 cups scalded milk. 1 egg. 

1 tablespoon Hour. X teaspoon salt. 

1 cup sugar. 1 quart thin cream. 

2 tablespoons vanilla. 

Mix flour, sugar, and salt, add egg slightly beaten, and 
milk gradually; cook over hot water twenty minutes, 
stirring constantly at first ; should custard have curdled 
appearance, it will disappear in freezing. When cool, add 
cream and flavoring; strain and freeze. 

Vanilla Ice Cream Croquettes. 

Shape Vanilla Ice Cream in individual moulds, roll in 
macaroon dust made by pounding and sifting dry 
macaroons. 


Chocolate Ice Cream I. 

1 quart thin cream. squares Baker’s chocolate or 

1 cup sugar. X cup prepared cocoa. 

Few grains salt. 1 tablespoon vanilla. 

Melt chocolate and dilute with hot water to pour easily, 
add to cream; then add sugar, salt, and flavoring, and 
freeze. 



ICES, ICE CBEAMS, ETC. 


373 


Chocolate Ice Cream II. 

Use recipe for Vanilla Ice Cream II. Melt two squares 
Baker’s chocolate, and pour hot custard slowly on choco¬ 
late; then cool before adding cream. 


Strawberry Ice Cream. 

o pints tliin cream. 1 % cups sugar. 

2 boxes strawberries. 2 cups milk. 

tablespoons arrowroot. 

Wash and hull berries, sprinkle with sugar, let stand 
one hour, mash, and rub through strainer. Scald one and 
one-half cups milk; dilute arrowroot with remaining 
milk, add to hot milk, and cook ten minutes in double 
boiler; cool, add cream, freeze to a mush, add fruit, 
and finish freezing. 

Pineapple Ice Cream 

8 pints cream. X cup sugar. 

1 can grated pineapple. 

Add pineapple to cream, let stand thirty minutes; 
strain, add sugar, and freeze. 

Coffee Ice Cream. 

1 quart cream. 1% cups sugar. 

1% cll P s milk. ^4 teaspoon salt, 

cup Mocha coffee. Yolks 4 eggs. 

Scald milk with coffee, add one cup sugar; mix egg 
yolks slightly beaten with one-fourtli cup sugar, and salt; 
combine mixtures, cook oyer hot water until thickened, 
add one cup cream, and let stand on back of range twenty- 
five minutes; cool, add remaining cream, and strain 
through double cheese cloth; freeze. Coffee Ice Cream 
may be served with Maraschino cherries. 


374 BOSTON COOKING-SCHOOL COOK BOOK. 


Caramel Ice Cream. 

1 quart cream. 1 egg. 

2 cups milk. 1 tablespoon Hour. 

1% cups sugar. % teaspoon salt. 

1)^ tablespoons vanilla. 

Prepare same as Vanilla Ice Cream II., using one-half 
sugar in custard; remaining half caramelize, and add 
slowly to hot custard. See Caramelization of Sugar, 
page 505. 


Burnt Almond Ice Cream. 

It is made same as Caramel Ice Cream, with the 
addition of one cup finely chopped blanched almonds. 

Brown Bread Ice Cream. 

3 pints cream. J4 cup sugar. 

134 cups dried brown 34 teaspoon salt, 

bread crumbs. 

Soak crumbs in one quart cream, let stand fifteen 
minutes, rub through sieve, add sugar, salt, and remain¬ 
ing cream; then freeze. 


Bisque Ice Cream. 

Make custard as for Vanilla Ice Cream II., add one 
quart cream, one tablespoon vanilla, and one cup hickory 
nut or English walnut meat finely chopped. 


Macaroon Ice Cream. 

1 quart cream. % cup sugar. 

1 cup macaroons. 1 tablespoon vanilla. 

Dry, pound, and measure macaroons; add to cream, 
sugar, and vanilla, then freeze. 


ICES, ICE CEE AMS, ETC. 


Banana Ice Cream. 


1 quart cream. 
4 bananas. 


1 }'2 tablespoons lemon juice 
1 cup sugar. 


Remove skins, and rub bananas through a sieve; add 
remaining ingredients; then freeze. 


Ginger Ice Cream. 


To recipe for Vanilla Ice Cream IT., using one-half 
quantity vanilla, add one-half cup Canton ginger cut 
in small pieces, three tablespoons ginger syrup, and two 
tablespoons wine ; then freeze. 


Pistachio Ice Cream. 


Prepare as Vanilla Ice Cream IT., using for flavoring 
one tablespoon vanilla and one teaspoon almond extract; 
color with Barnett’s Leaf Green. 


Pistachio Bisque. 


To Pistachio Ice Cream add one-half cup each of 
pounded macaroons, chopped almonds and peanuts. 
Mould, and serve with or without Claret Sauce. 



Whites 6 eggs. 

6 tablespoons powdered sugar. 


2 quart brick of ice cream. 
Thin sheet sponge cake. 


Make meringue of eggs and sugar as in Meringue I., 
cover a board with white paper, lay on sponge cake, turn 
ice cream on cake (which should extend one-half inch 
beyond cream), cover with meringue, and spread smoothly. 
Place on oven grate and brown quickly in hot oven. 


376 BOSTON COOKING-SCHOOL COOK BOOK. 


The board, paper, cake, and meringue are poor conductors 
of heat, and prevent the cream from melting. Slip from 
paper on ice cream platter. 


Pudding Glace. 


2 cups milk. 

% cup raisins. 

1 cup sugar. 

1 egg. 

1 tablespoon flour. 


8 tablespoons wine. 


y teaspoon salt. 

1 quart thin cream. 

% cup almonds. 

y 2 cup candied pineapple. 

% cup Canton ginger. 


Scald raisins in milk fifteen minutes, strain, make 
custard of milk, egg, sugar, flour, and salt; strain, cool, 
add pineapple, ginger cut in small pieces, nuts finely 
chopped, wine, and cream; then freeze. The raisins 
should be rinsed and saved for a pudding. 


Frozen Pudding I. 

cups m ilk. 2 eggs. 

1 cup sugar. 1 cup heavy cream. 

y teaspoonful salt. y cup rum. 

1 cup candied fruit, cherries, pineapples, pears, and apricots. 

Cut fruit in pieces, and soak several hours in brandy to 
cover, which prevents fruit freezing; make custard of 
first four ingredients; strain, cool, add cream and rum, 
then freeze. Fill a brick mould with alternate layers of 
the cream and fruit; pack in salt and ice and let stand 
two hours. 


Frozen Pudding II. 

1 quart cream. y cup rum. 

% cup sugar. 1 cup candied fruit. 

8 lady fingers. 

Cut fruit in pieces, and soak several hours in brandy to 
cover. Mix cream, sugar, and rum, then freeze. Line a 
tw'O quart melon mould with lady fingers, crust side down; 
fill with alternate layers of the cream and fruit, cover, 


ICES, ICE CUE AMS, ETC. 


377 


pack in salt and ice, and let stand two hours. Brandicd 
peaches cut in pieces, with some of their syrup added, 
greatly improve the pudding. 



Frozen Pudding. 


Delmonico Ice Cream with Angel Food. 

2 cups milk. teaspoon salt. 

% cup sugar. 2% cups thin cream. 

Yolks 7 eggs. 1 tablespoon vanilla. 

1 teaspoon lemon. 

Make custard of milk, sugar, eggs, and salt; cool, 
strain, and flavor; whip cream, remove whip; there should 
be two quarts; add to custard, and freeze. Serve plain 
or with Angel Food. 

Angel Food. 

Whites 3 eggs. 1 quart cream whip. 

/£, CL1 P powdered sugar. 1 teaspoons vanilla. 

Beat eggs until stiff, fold in sugar, cream whip, and 
flavoring; line a mould with Delmonico Ice Cream, fill 
with the mixture, cover, pack in salt and ice, and let 
stand two hours. 


Sultana Roll with Claret Sauce. 

Line one-pound baking-powder boxes witli Pistachio 
Ice Cream; sprinkle with sultana raisins which have 





STcS BOSTON COOKING-SCHOOL COOK BOOK. 


been sonked one hour in brandy; till centres with Vanilla 
Ice Cream or whipped cream, sweetened, and flavored with 
vanilla; cover with Pistachio Ice Cream; pack in salt and 
ice, and let stand one and one-half hours. 


Claret Sauce. 

1 cup sugar. K CLl P water. 

1/3 cup claret. 

Boil sugar and water eight minutes; cool slightly, and 


add claret. 


Cafe Farfait. 


1 cup milk. % teaspoon salt, 

cup Mocha coffee. 1 cup sugar. 

Yolks 3 eggs. 3 cups thin cream. 

Scald milk with coffee, and add one-lialf the sugar; 
without straining, use this mixture for making custard, 
with eggs, salt, and remaining sugar; add one cup cream 
and let stand thirty minutes; cool, strain through double 
cheese cloth, add remaining cream, and freeze. Line a 
mould, fill with Italian Meringue, cover, pack in salt and 
ice, and let stand three hours. 


Italian Meringue. 

X A cup sugar. Whites 3 eggs, 

cup water. 1 cup thin cream. 

1 tablespoon gelatine or L 2 tablespoon vanilla. 

*4 teaspoon granulated gelatine. 

Make syrup by boiling sugar and water; pour slowly on 
beaten whites of eggs, and continue beating. Place in 
pan of ice water, and beat until cold; dissolve gelatine 
in small quantity boiling water; strain into mixture; whip 
cream, fold in whip, and flavor. 

Bombe Glac^e. 

Line a mould with sherbet or water ice; fill with ice 
cream or thin Charlotte Eusse mixture; cover, pack in 


ICES, ICE CllEAMS, ETC. 




salt and ice, and let stand two hours. The mould may be 
lined with ice cream. Pomegranate Ice and Vanilla or 
Macaroon Ice Cream make a good combination. 

Nesselrode Pudding. 

3 cups milk. % teaspoon salt. 

1)4 cu ps sugar. 1 pint thin cream. 

Yolks 5 eggs. % cup pineapple syrup. 

1 % cups prepared French chestnuts. 

Make custard of first four ingredients, strain, cool; 
add cream, pineapple syrup, and chestnuts; then freeze. 
To prepare chestnuts, shell, cook in boiling water until 
soft, and force through a strainer. Line a two-quart 
melon mould with part of mixture; to remainder add one- 
half cup candied fruit cut in small pieces, one-quarter 
cup sultana raisins, and eight chestnuts broken in pieces, 
first soaked several hours in Maraschino syrup. Fill 
mould, cover, pack in salt and ice, and let stand two 
hours. Serve with whipped cream, sweetened and 
flavored with Maraschino syrup. 

Nougat Ice Cream. 

3 cups milk. Whites 5 eggs. 

1 cup sugar. iq cup, each, pistachio, filbert, Eng- 

Yolks 5 eggs. lisli walnut, and almond meats. 

1 teaspoon salt. 1 teaspoon almond extract. 

1 fV cups heavy cream. 1 tablespoon vanilla. 

Make a custard of first four ingredients, strain and 
cool. Add heavy cream beaten until stiff, whites of eggs 
beaten until stiff, nut meats finely chopped, and flavoring ; 
then freeze. 

Orange Pekoe Ice Cream. 

2 cups milk. Yolks 4 eggs. 

3 tablespoons Orange Pekoe tea. kf teaspoon salt. 

. 1 cups sugar. Grated rind 1 orange. 

1 pint heavy cream. 

Scald milk to which tea had been added, and let stand 
five minutes. Add sugar, and egg yolks slightly beaten, 


380 BOSTON COOKING-SCHOOL COOK BOOK. 


and cook until mixture thickens. Strain, add remaining 
ingredients, freeze, and mould. Serve garnished with 
Candied Orange Teel (p. 457). 

Strawberry Mousse. 

1 quart thin cream. Cf hox gelatine (scant) or 

1 hox strawberries. Iff tablespoons granulated gelatine. 

1 cup sugar. 11 tablespoons cold water. 

3 tablespoons hot water. 

Wash and hull berries, sprinkle with sugar, and let 
stand one hour; mash, and rub through a line sieve; add 
gelatine soaked in cold and dissolved in boiling; water. 
Set in pan of ice water and stir until it begins to thicken ; 
then fold in whip from cream, put in mould, cover, pack 
in salt and ice, and let stand four hours. Raspberries 
may be used in place of strawberries. 

Coffee Mousse. 

Make same as Strawberry Mousse, using one cup boiled 
coffee in place of fruit juice. 

Mousse Marron. 

1 quart vanilla ice cream. 1 teaspoon granulated gelatine. 
f.< cup sugar. 1% cups prepared French chestnuts, 

hf cup water. 1 pint cream. 

Whites two eggs. % tablespoon vanilla. 

Cook sugar and water five minutes, pour on to beaten 
whites of eggs; dissolve gelatine in one and one-half 
tablespoons boiling water, and add to first mixture. Set 
in a pan of ice water, and stir until cold; add chestnuts, 
and fold in whip from cream and vanilla. Line a mould 
with ice cream, and fill with mixture; cover, pack in salt, 
and ice, and let stand three hours. 

Cardinal Mousse, with Iced Madeira Sauce. 

Line a mould with Pomegranate Tee; fill with Italian 
Meringue made of three-fourths cup sugar, one-third cup 
hot water, whites two eggs, and one and one-half tea¬ 
spoons granulated gelatine dissolved in two tablespoons 


ICES, ICE CREAMS, ETC. 


881 


boiling water. Beat until cold, and fold in whip from 
two cups cream ; flavor with one teaspoon vanilla, cover, 
pack in salt and ice, and let stand three hours. 

Iced Madeira Sauce. 

3^ cup orange juice. % cup sugar. 

2 tablespoons lemon juice. 1 cup boiling water. 

% cup Madeira wine. Whites 2 eggs. 

Freeze fruit juice and wine ; boil sugar and water, pour 
on slowly to beaten whites of eggs, set in a pan of salted 
ice water, and stir until cold. Add to frozen mixture. 

Demi-glace aux Praises. 

Line a brick mould with Vanilla Ice Cream, put in layer 
of Lady Fingers, and fill the centre with preserved straw¬ 
berries or large fresh fruit cut in halves; cover with ice 
cream, pack in salt and ice, and let stand one hour. For 
ice cream, make custard of two and one-half cups milk, 
yolks four eggs, one cup sugar, and one-fourth teaspoon 
salt; strain, cool, add one cup heavy cream and one 
tablespoon vanilla; then freeze. 

Mazarine. 

Bake Brioche (see p. G5) in a Charlotte Russe mould, 
cool, cut a slice from top of cake and remove centre, 
leaving a wall one-half inch thick. Fill with rich vanilla 
ice cream, invert on serving dish and pour over 

Apricot Marmalade. Drain one can apricots and 
force through a strainer. Cook syrup until sufficiently 
reduced to add to fruit, and make of consistency of mar¬ 
malade. Add sugar if necessary. Decorate top with 
halves of apricots, glace cherries, and whipped cream. 

Flowering Ice Cream. 

Line two and one-half inch flower pots with paraffine 
paper. Fill with ice cream, cover cream with grated 
vanilla chocolate to represent earth, and insert a flower 
in each. 


BOSTON COOK1NG-SCHOOJL COOK BOOK. 


9 

O 


82 


CHAPTER XXVII. 

PASTRY. 

T)ASTRY cannot be easily excluded from the menu of 
-*■ the New Englander. Who can dream of a Thanks¬ 
giving dinner without a pie! The last decade lias done 
much to remove pies from the daily bill of fare, and in 
their place are found delicate puddings and seasonable 
fruits. 

If pastry is to be served, have it of the best, — light, 
flaky, and tender. 

To pastry belongs, 1st, Puff Paste; 2d, Plain Paste. 

Puff paste, which to many seems so difficult of prepa¬ 
ration, is rarely attempted by any except professionals. 
As a matter of fact, one who has never handled a rolling 
pin is less liable to fail, under the guidance of a good 
teacher, than an old cook, who finds it difficult to over¬ 
come the bad habit of using too much force in rolling. 
It is necessary to work rapidly and with a light touch. 
A cold room is of great advantage. 

For making pastry, pastry flour and the best shorten¬ 
ings, thoroughly chilled, are essential. Its lightness de¬ 
pends on the amount of air enclosed and expansion of 
that air in baking. The flakiness depends upon kind and 
amount of shortening used. Lard makes more tender 
crust than butter, but lacks flavor which butter gives. 
Puff paste is usually shortened with butter, though some 
chefs prefer beef suet. Eggs and ice were formerly used, 
but are not essentials. 

Butter should be washed if pastry is to be of the best, 
so as to remove salt and buttermilk, thus making it of a 
waxy consistency, easy to handle. 


PASTRY. 


883 


Rules for Washing Butter. Scald and chill an earthen 
bowl. Heat palms of hands in hot water, and chill in 
cold water. By following these directions, butter will 
not adhere to bowl nor hands. Wash butter in bowl by 
squeezing with hands until soft and waxy, placing bowl 
under a cold-water faucet and allowing water to run. A 
small amount of butter may be washed by using a wooden 
spoon in place of the hands. 

For rolling paste, use a smooth wooden board, and 
wooden rolling-pin with handles. 

Puff paste should be used for vol-au-vents, patties, 
rissoles, bouchees, cheese straws, tarts, etc. It may be 
used for rims and upper crusts of pies, but never fol¬ 
lower crusts. Plain paste may be used where pastry is 
needed, except for vol-au-vents and patties. 



Puff paste before and after folding- in butter. 

Puff Paste. 

1 pound butter. 1 pound pastry flour. 

Cold water. 

Wash the butter, pat and fold until no water flies. 
Reserve two tablespoons of butter, and shape remainder 
into a circular piece one-half inch thick, and put on 
floured board. Work two tablespoons of butter into 
flour with the tips of fingers of the right hand. Moisten 








384 BOSTON COOKING-SCHOOL COOK BOOK. 

to a dough with cold water, turn on slightly floured board, 
and knead one minute. Cover with towel, and let stand 
live minutes. 

Pat and roll one-fourth inch thick, keeping paste a 
little wider than long, and corners square. If this can¬ 
not be accomplished with rolling-pin, draw into shape 
with fingers. Place butter on centre of lower half of 
paste. Cover butter by folding upper half of paste 
over it. Press edges firmly to enclose as much air as 
possible. 

Fold right side of paste over enclosed butter, the left 
side under enclosed butter. Turn paste half-way round, 
cover, and let stand live minutes. Pat and roll one- 
fourth inch thick, having paste longer than wide, lift¬ 
ing often to prevent paste from sticking, and dredging 
board slightly with flour when necessary. Fold from ends 
towards centre, making three layers. Cover, and let stand 
five minutes. Repeat twice, turning paste half-way round 
each time before rolling. After fourth rolling, fold from 
ends to centre, and double, making four layers. Put in 
cold place to chill; if outside temperature is not suffi¬ 
ciently cold, fold paste in a towel, put in a dripping-pan, 
and place between dripping pans of crushed ice. If paste 
is to be kept for several days, wrap in a napkin, put in 
tin pail and cover tightly, then put in cold place; if in 
ice box, do not allow pail to come in direct contact with 
ice. 


To Bake Puff Paste. 

Baking of puff paste requires as much care and judg¬ 
ment as making. After shaping, chill thoroughly before 
baking. Puff paste requires hot oven, greatest heat com¬ 
ing from the bottom, that the paste may properly rise. 
While rising it is often necessary to decrease the heat by 
lifting covers or opening the check to stove. Turn fre¬ 
quently that it may rise evenly. When it has risen its full 
height, slip a pan under the sheet on which paste is baking 
to prevent burning on the bottom. Puff paste should be 


PASTRY. 


385 


baked on a tin sheet covered with a double thickness of 
brown paper, or dripping-pan may be used, lined with 
brown paper. The temperature for baking of patties 
should be about the same as for raised biscuit; vol-ali¬ 
ve 1 its require less heat, and are covered for lirst half-hour 
to prevent scorching on top. 

Patty. Shells. 

Roll puff paste one-quarter inch thick, shape with a patty 
cutter, first dipped in flour; remove centres from one-half 
the rounds with smaller cutter. Brush over with cold 
water the larger pieces near the edge, and fit on rings, 
pressing lightly. Place in towel between pans of crushed 
ice, and chill until paste is stilt'; if cold weather, chill out 
of doors. Place on iron or tin sheet covered with brown 
paper, and bake twenty-five minutes in hot oven. The 
shells should rise their full height and begin to brown in 
twelve to fifteen minutes; continue browning, and finish 
baking in twenty-five minutes. Pieces cut from centre of 
rings of patties may be baked and used for patty covers, 
or put together, rolled, and cut for unders. Trimmings 
from puff paste should be carefully laid on top of each 
other, patted, and rolled out. 

Vol-au-vents. 

Roll puff paste one-third inch thick, mark an oval on 
paste with cutter or mould, and cut out with sharp knife, 
first dipped in flour. Brush over near the edge with cold 
water, put on a rim three-fourths inch wide, press lightly, 
chill, and bake. Vol-au-vents require for baking forty- 
five minutes to one hour. During the first half-hour they 
should be covered, watched carefully, and frequently 
turned. The paste cut from centre of rim should be rolled 
one-quarter inch thick, shaped same size as before rolling, 
chilled, baked, and used for cover to the Vol-au-vent. 


25 


BOSTON COOKING-SCHOOL. COOK BOOK. 


obG 


Plain Paste. 

lBj cups flour. 34 cup butter. 

34 cup lard. teaspoon salt. 

Cold water. 

Wash butter, put, and form in circular piece. Add salt 
to Hour, and work in lard with tips of lingers or case knife. 
Moisten to dough with cold water; ice water is not an 
essential, but is desirable in summer. Toss on board 
dredged sparingly with Hour, pat, and roll out; fold in 
butter as for puff paste, pat, and roll out. Fold so as to 
make three layers, turn half-way round, pat, and roll out; 
repeat. The pastry may be used at once; if not, fold in 
cheese cloth, put in covered tin, and keep in cold place, 
but never in direct contact with ice. Plain paste requires 
a moderate oven. This is superior paste and quickly 
made. 

Chopped Paste. 

2 cups flour. ?4 cup butter. 

2 tablespoons lard. % teaspoon salt. 

Cold water. 

Wash butter. Mix salt with Hour, put in chopping 
tray, add lard and butter, and chop until well mixed. 
Moisten to a dough with cold water. Toss oil floured 
cloth (Magic Cover), pat, and roll out. Fold so as to 
make three layers, turn half-way round, pat, and roll 
out; repeat. Should the butter be too hard, it will not 
mix readily with the flour, in which case the result will be 
a tough crust. Omit lard, and use all butter, if preferred. 

Quick Paste. 

\y 2 cups flour. 34 cup cottolene or cocoanut 

% teaspoon salt. butter. 

Cold water. 

Mix salt with Hour, cut in shortening with knife. Moisten 
to dough with cold water. Toss on floured board, pat, 


PASTRY. 


387 


soil out, and roll up like a jelly roll. Use one third cup of 
shortening if a richer paste is desired. 

Paste with Lard. 

1 y cups flour. y cup lard. 

J '2 teaspoon salt. Cold water. 

Mix salt with flour. Reserve one and one-fourth table¬ 
spoons lard, work in remainder to flour, using tips of lin¬ 
gers or a case knife. Moisten to a dough with water. 
Toss on a floured board, pat, and roll out. Spread with 
one tablespoon reserved lard, dredge with flour, roll up 
like a jelly roll, pat, and roll out; again roll up. Cut 
from the end of roll a piece large enough to line a pie plate. 
Pat and roll out, keeping the paste as circular in form as 
possible. With care and experience there need be no 
trimmings. Worked-over pastry is never as satisfactory. 
The remaining one-fourth tablespoon lard is used to dot 
over upper crust of pie just before sending to oven; this 
gives the pie a flaky appearance. Ice water has a similar 
effect. If milk is brushed over the pie it has a glazed ap¬ 
pearance. This quantity of paste will make one pie with 
two crusts and a few puffs, or two pies with one crust 
where the rim is built up and fluted. 


o88 BOSTON C’OUKINOSOUOOL COOK BOOK. 


CHAPTER XXVIII. 


PIES. 



TE for pies should be one-fourth inch thick and 


A rolled a little larger than the plate to allow for shrink¬ 
ing. In dividing paste for pies, allow more for upper than 
under crusts. Always perforate upper crusts that steam 
may escape. Some make a design, others pierce with a 


large fork. 


Flat rims for pies should be cut in strips three-fourths 
inch wide. Under crusts should be brushed with cold 
water before putting on rims, and rims slightly fulled, 
otherwise they will shrink from edge of plate. The pastry- 



fluted edges. 

Pies requiring two crusts sometimes have a rim between 
the crusts. This is mostly confined to mince pies, where 


there is little danger of juice escaping. Sometimes a rim 


is placed over upper crust. Where two pieces of paste 
are put together, the under piece should always be brushed 
with cold water, the upper piece placed over, and the two 
pressed lightly together; otherwise they will separate dur¬ 
ing baking. 

When juicy fruit is used for filling pies, some of the 
juices are apt to escape during baking. As a precaution, 
bind with a strip of cotton cloth wrung out of cold water 
and cut one inch wide and long enough to encircle the 
plate. Squash, pumpkin, and custard pies are much less 
care during baking when bound. Where cooked fruits are 
used for filling, it is desirable to bake crusts separately. 
This is best accomplished by covering an inverted deep 


pie plate with paste and baking for under crust. Prick 
with a fork before baking. Slip from plate and till. For 
upper crusts, roll a piece of paste a little larger than the 
pie plate, prick, and bake on a tin sheet. 

For baking pies, perforated tin plates are used. They 
may be bought shallow or deep. By the use of such plates 
the under crust is well cooked. Pastry should be thor¬ 
oughly baked and well browned. Pies require from thirty- 
live to forty-five minutes for baking. Never grease a pie 
plate; good pastry greases its own tin. Slip pies, when 
slightly cooled, to earthen plates. 


Apple Pie I. 

4 or 5 sour apples. % teaspoon salt, 

ks cup sugar. 1 teaspoon butter, 

teaspoon grated nutmeg. 1 teaspoon lemon juice. 

Few gratings lemon rind. 

Line pie plate with paste. Pare, core, and cut the 
apples into eighths, put row around plate one-half inch 
from edge, and work towards centre until plate is covered; 
then pile on remainder. Mix sugar, nutmeg, salt, lemon 
juice, and grated rind, and sprinkle over apples. Dot 
over with butter. W r et edges of under crust, cover with 
upper crust, and press edges together. 

Lake forty to forty-five minutes in moderate oven. A 
very good pie may be made without butter, lemon juice 
and grated rind. Cinnamon may be substituted for nut¬ 
meg. Evaporated apples may be used in place of fresh 
fruit. If used, they should be soaked over night in cold 
water. 

Apple Pie II. 

Use same ingredients as for Apple Pie I. Place in 
small earthen baking-dish and add hot water to prevent, 
apples from burning. Cover closely and bake three hours 
in very slow oven, when apples will be a dark red color. 
Brown sugar may be used instead of white sugar, a little 
more being required. Cool, and bake between two crusts. 


390 BOSTON COOKING-SCHOOL COOK BOOK. 


Blackberry Pie. 

Pick over and wash one and one-lialf cups berries. Stew 
until soft with enough water to prevent burning. Add 
sugar to taste and one-eighth teaspoon salt. Line plate 
with paste, put on a rim, fill with berries (which have been 
cooled); arrange six strips pastry across the top, cut same 
width as rim ; put on an upper rim. Bake thirty minutes 
in moderate oven. 

Blueberry Pie. 

2^> cups berries. % cup supar. 

Flour. % teaspoon salt. 

Line a deep plate wdtli Plain Paste, fill with berries 
slightly dredged with flour; sprinkle with sugar and salt, 
cover, and bake forty-five to fifty minutes in a moderate 
oven. For sweetening, some prefer to use one-third 
molasses, the remaining two-thirds to be sugar. Six 
green grapes (from which seeds have been removed) cut in 
small pieces much improve the flavor, particularly where 
huckleberries are used in place of blueberries. 

Cranberry Pie. 

cups cranberries. % cup water. 

% cup sugar. 

Put ingredients in saucepan in order given, and cook 
ten minutes; cool, and bake in one crust, with a rim, and 
strips across the top. 

Currant Pie. 

1 cup currants. cup flour. 

1 cup sugar. 2 egg yolks. 

2 tablespoons water. 

Mix flour and sugar, add yolks of eggs slightly beaten 
and diluted with water. Wash currants, drain, remove 
stems, then measure; add to first mixture and bake in 
one crust; cool, and cover with Meringue I. Cook in slow 
oven until delicately browned. 


pies. 


891 


Cream Pie. 

Bake three crusts on separate pie plates. Put together 
with Cream Pilling and dust over with powdered sugar. 
If allowed to stand after filling for any length of time, the 
pastry will soften. 

Custard Pie. 

2 eggs. teaspoon salt. 

8 tablespoons sugar. 1% cups milk. 

Few gratings nutmeg. 

Beat eggs slightly, add sugar, salt, and milk. Line plate 
with paste, and build up a tinted rim. Strain in the mix¬ 
ture and sprinkle with few gratings nutmeg. Bake in 
quick oven at first to set rim, decrease the heat afterwards, 
as egg and milk in combination need to be cooked at low 
temperature. 

» Date Pie. 

2 cups milk. 2 eggs. 

y z pound sugar dates. % teaspoon salt. 

Few gratings nutmeg. 

Cook dates with milk twenty minutes in top of double 
boiler. Strain and rub through sieve, then add eggs and 
salt. Bake same as Custard Pie. 


Lemon Pie I. 


% cup chopped apple. cup rolled common crackers. 

1 cup sugar. 2 tablespoons lemon juice. 

1 beaten egg. Grated rind 1 lernon. 

1 teaspoon melted butter. 


Mix ingredients 

o 

crusts. 


in order given 

Lemon Pie II. 


and bake with two 


% cup sugar. 2 egg yolks. 

% cup boiling water. 8 tablespoons lemon juice. 

3 tablespoons corn-starch. Grated rind 1 lemon. 

1 teaspoon butter. 


Mix corn-starcli and 
Constantly. Cook two 


sugar, add boiling water, stirring 
minutes, add butter, egg yolks, 


392 


BOSTON COOKING-SCHOOL COOK BOOK. 


and rind and juice of lemon. Line plate with paste same 
as for Custard Pie. Turn in mixture which has been 
cooled, and bake until pastry is well browned. Cool 
slightly and cover with Meringue I.; then return to oven 
and bake meringue. 

Lemon Pie III. 

Yolks 4 eggs. Whites 4 eggs. 

(5 tablespoons sugar. 1 1 4 cups milk. 

Few grains salt. cup powdered sugar. 

1 lemon. 

Beat yolks of eggs slightly, add sugar, salt, grated rind 
of lemon, and milk. Line plate with paste as for Custard 
Pie. Pour in mixture. Bake in moderate oven until set. 
Bernove, cool slightly, and cover with Meringue III. made 
of whites of eggs, powdered sugar, and lemon juice. 



Lemon Pie IV. 


Lemon Pie IV. 


3 eggs. 

% cup sugar. 


54 cup lemon juice. 
Grated rind y 2 lemon. 
2 tablespoons water. 


Beat eggs slightly, add sugar, lemon juice, grated rind 
and water. Bake in one crust. Cool slightly, cover wit 
Meringue II., then return to oven and bake meringue. 











PIES. 


893 


Mince Pies. 


Mince pies should be always baked with two crusts. 
For Thanksgiving and Christinas pies, Puff Paste is often 
used for rims and upper crusts. 


Mince Pie Meat. 


4 lbs. lean beef. 

2 lbs. beef suet. 
Baldwin apples. 

3 quinces. 

3 lbs. sugar. 

2 cups molasses. 

2 quarts cider. 

4 lbs. raisins seeded 

and cut in pieces. 


3 lbs. currants. 

% lb. finely cut citron. 

1 quart cooking brandy. 

1 tablespoon cinnamon and mace. 

1 tablespoon powdered clove. 

2 grated nutmegs. 

1 teaspoon pepper. 

Salt to taste. 


Cover meat and suet with boiling water and cook until 
tender, cool in water in which they were cooked; the suet 
will rise to top, forming a cake of fat, which may be 
easily removed. Finely chop meat, and add it to twice the 
amount of finely chopped apples. The apples should be 
quartered, cored, and pared, previous to chopping, or skins 
may be left on, which is not an objection if apples are 
finely chopped. Add quinces finely chopped, sugar, 
molasses, cider, raisins, currants, and citron; also suet, 
and stock in which meat and suet were cooked, reduced 
to one and one-half cups. Heat gradually, stir occasion¬ 
ally, and cook slowly two hours; then add brandy and 
spices. 

English Mince Meat. 


lbs. raisins seeded. 
5 lbs. suet, 


5 lbs. apples, 

4 lbs. citron, 

lbs. blanched 


finely 

chopped. 


almonds, 


f> lbs. currants. 

r> lbs. light brown sugar. 

}.£ teaspoon mace. 

}■£ teaspoon cinnamon. 
21^ cups brandy. 


Cook raisins, suet, apples^ citron, currants, and sugar 
slowly for one and one-half hours; then add almonds, 
spices, and brandy. 




394 BOSTON COO-K IN ({-SCHOOL COOK BOOK. 


Mince Meat (without Liquor). 

Mix together one cup chopped apple, one-half cup 
raisins seeded and chopped, one-half cup currants, one- 
fourth cup butter, one tablespoon molasses, one table¬ 
spoon boiled cider, one cup sugar, one teaspoon cinnamon, 
one-half teaspoon cloves, one-half nutmeg grated, one 
salt-spoon of mace, and one teaspoon salt. Add enough 
stock in which meat was cooked to moisten; heat grad¬ 
ually to boiling point and simmer one hour; then add one 
cup chopped meat and two tablespoons Barberry Jelly. 
Cook fifteen minutes. 


Mock Mince Pie. 


4 common crackers rolled. 

1 /e cups sugar. 

1 cup molasses. 

I 3 cup lemon juice or vinegar. 

Spices. 


1 cup raisins seeded and 

chopped. 

CU P butter. 

2 eggs well beaten. 


Mix ingredients in 

O 

Bake between crusts. 


order given, adding spices to taste. 
This quantity will make two pies. 


Mock Cherry Pie. 

Mix one cup cranberries cut in halves, one-half cup 
raisins seeded and cut in pieces, three-fourths cup sugar, 
and one tablespoon Hour. Dot over with one teaspoon 
butter. Bake between crusts. 


Peach Pie. 

Remove skins from peaches. This may be done easily 
after allowing peaches to stand in boiling water one 
minute. Cut in eighths, cook until soft with enough water 
to prevent burning; sweeten to taste. Cool, and fill crust 
previously baked. Cover with whipped cream, sweet¬ 
ened and flavored. 


Prune Pie. 


y, lb. prunes. 1 tablespoon lemon juice, 

cup sugar (scant). 1 }.» teapsoons butter. 

1 tablespoon Hour. 

Wash prunes and soak in enough cold water to cover. 
Cook in same water until soft. Remove stones, cut prunes 
in quarters, and mix with sugar and lemon juice. Reduce 
liquor to one and one-half tablespoons. Line plate with 
paste, cover with prunes, pour over liquor, dot over with 
butter, and dredge with flour. Bake with an upper crust. 


Rhubarb Pie. 

ly cups rhubarb. 1 egg. 

J/ cup sugar. 2 tablespoons flour. 

Skin and cut stalks of rhubarb in half-inch pieces 
before measuring. Mix sugar, flour, and egg; add to 
rhubarb and bake between crusts. Many prefer to scald 
rhubarb before using ; if so prepared, losing some of its 
acidity, less sugar is required. 


Squash Pie. 

1 y cups steamed and H teaspoon cinnamon, ginger, 

strained squash. nutmeg, or 

cup sugar. H teaspoon lemon extract. 

t.< teaspoon salt. I 

cup milk. 

Mix sugar, salt, and spice or extract, add squash, egg 
slio-htly beaten, and milk gradually. Bake in one crust, 
following directions for Custard Pie If a richer pie is 
desired, use one cup squash, one-half cup each of milk 

and cream, and an additional egg yolk. 

Pumpkin Pie. 

Pumpkin Pie is made same as Squash Pie, using pump¬ 
kin in place of squash. 


O ( J 0 BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER XXIX. 
PASTRY DESSERTS. 


Banbury Tarts. 

1 cup raisins. 1 egg. 

1 cup sugar. 1 cracker. 

Juice ancl grated rind 1 lemon. 

Stone and chop raisins, add sugar, egg slightly 
beaten, cracker finety rolled, and lemon juice and rind. 
Roll pastry one-eiglith inch thick, and cut pieces three 
and one-half inches long by three inches wide. Put 
two teaspoons of mixture on each piece. Moisten edge 
with cold water half-way round, fold ever, press edges 
together with three-tined fork, first dipped in Hour. 
Bake twenty minutes in slow oven. 


Cheese Cakes. 


1 cup sweet milk. 
1 cup sour milk. 

1 cup sugar. 
Yolks 4 eggs. 


Juice and grated rind 1 lemon. 
% cup almonds blanched and 
chopped, 
teaspoon salt. 


Scald sweet and sour milk, strain through cheese cloth. 
To curd add sugar, yolks of eggs slightly beaten, lemon, 
and salt. Line patty pans with paste, (ill with mixture, 
and sprinkle with chopped almonds. Bake until mixture 
is firm to the touch. 


Cheese Straws. 

Roll puff or plain paste one-fourth inch thick, sprinkle 
one-luilf with grated cheese to which lias been added 
few grains of salt and cayenne. Fold, press edges firmly 


PASTRY DESSERTS. 


397 

together, fold again, pat and roll out one-fourth inch 
thick. Sprinkle with cheese and proceed as before; re¬ 
peat twice. Cut in strips five inches long and one-fourth 
inch wide. Bake eight minutes in hot oven. Parmesan 
cheese or equal parts of Parmesan and Edam cheese may 
be used. Cheese straws are piled log cabin fashion and 
served with cheese or salad course. 

Condes. 

Whites 2 eggs. % CU p powdered sugar. 

2 oz. almonds, blanched and finely chopped. 

Beat whites of eggs until stiff, add sugar gradually, 
then almonds. Roll paste and cut in strips three and 
one-half inches long by one and one-half inches wide. 
Spread with mixture; avoid having it come close to edge. 
Dust with powdered sugar and bake fifteen minutes in 
moderate oven. 


Cream Horns. 

Roll puff paste in a long rectangular piece, one-eighth 
inch thick. Cut in strips three-fourths inch wide. Roll 
paste over wooden forms bought for the purpose, having 
edges overlap. Bake in hot oven until well puffed and 
slightly browned. Brush over with white of egg slightly 
beaten, diluted with one teaspoon water, then sprinkle 
with sugar. Return to oven and finish cooking, and re¬ 
move from forms. When cold, fill with Cream Filling or 
whipped cream sweetened and flavored. 

Florentine Meringue. 

Roll puff or plain paste one-eighth inch thick; cut a 
piece ten inches long by seven inches wide; place on a 
sheet, wet edges, and put on a half-inch rim. Prick with 
fork six times, and bake in hot oven. Cool and spread 
with jam, cover with Meringue II., and almonds blanched 
and shredded, sprinkle with powdered sugar, and bake. 


398 


BOSTON COOKING-SCHOOL COOK BOOK. 


Napoleons. 

Bake three sheets of pastry, pricking before baking. 
Put between the sheets Cream Filling; spread top with 
Confectioners’ Frosting, sprinkle with pistachio nuts 
blanched and chopped, crease in pieces about two and 
one-half by four inches, and cut with sharp knife. 

Orange Sticks. 

Cut puff or plain paste rolled one-eighth inch thick in 
strips live inches long by one inch wide, and bake in hot 
oven. Put together in pairs, with Orange Filling between 

Lemon Sticks. 

Lemon Sticks may be made in same manner as Orange 
Sticks, using Lemon Filling. 

Palm Leaves. 

Poll remnants of puff paste one-eighth inch thick; 
sprinkle one-lialf surface with powdered sugar, fold, press 
edges together, pat and roll out, using sugar for dredging 
board; repeat three times. After the last rolling fold 
four times. The pastry should be in long strip one and 
one-half inches wide. From the end, cut pieces one-inch 
wide; place on baking-sheet, broad side down, one-inch 
apart, and separate layers of pastry at one end to suggest 
a leaf. Bake eight minutes in hot oven; these will spread 
while baking. 

Raspberry Puffs. 

Roll plain paste one-eighth inch thick, and cut in 
pieces four by three and one-half inches. Put one-half 
tablespoon raspberry jam on centre of lower half of each 
piece, wet edges half-way around, fold, press edges firmly 
together, prick tops, place on sheet, and bake twenty 
minutes in hot oven. Mince meat or apple sauce may be 
used for filling. 


MERINGUES. 


390 


Tarts. 

Roll puff paste one-eighth inch thick. Shape with a 
fluted round cutter, first dipped in flour; with a smaller 
cutter remove centres from half the pieces, leaving rings 
one-lialf inch wide. 1 Irtish with cold water the larg'd* 
pieces near the edge; lit on rings, pressing lightly. Chill 
thoroughly, and bake lifteen minutes in hot oven. By 
brushing tops of rings with beaten yolk of egg diluted 
with one teaspoonful water, they will have a glazed 
appearance. Cool, and fill with jam or jelly. 


Polish Tartlets. 

Roll puff or plain paste one-eighth inch thick, and cut 
in two and one-half inch squares; wet the corners, fold 
toward the centre, and press lightly; bake on a sheet; when 
cool, press down the centres and fill, using two-thirds 
quince marmalade and one-third currant jelly. 


MERINGUES. 

For Pies, Puddings, and Desserts. 

Eggs for meringues should be thoroughly chilled, and 
beaten with silver fork, wire spoon or whisk. Where 
several eggs are needed, much time is saved by using 
a whisk. Meringues on pies, puddings, or desserts, 
may be spread evenly, spread and piled in the centre, put 
on lightly by spoonfuls, or spread evenly with part of the 
mixture, the remainder being forced through a pastry bag 
and tube. 

Meringues I. and III. should be baked fifteen minutes in 
slow oven. Meringue II. should be cooked eight minutes 
in moderate oven; if removed from oven before cooked, 
the eggs will liquefy and meringue settle; if cooked too 
long, meringue is tough. 


400 BOSTON COOKING-SCITOOL COOK BOOK. 


Meringue I. 

Whites 2 eg£vs. % tablespoon lemon juice or 

2 tablespoons powdered sugar. 34 teaspoon vanilla. 

Beat, whites until stiff, add sugar gradually and con¬ 
tinue beating, then add flavoring. 


Meringue II. 

Whites 3 eggs. % teaspoon lemon extract or 

7 bo tablespoons powdered sugar. 34 teaspoon vanilla. 

Beat wlrtes until stiff, add four tablespoons sugar 
gradually, and beat vigorously; fold in remaining sugar, 
and add flavoring. 


Meringue III. 

Whites 4 eggs. % cup powdered sugar. 

2 tablespoons lemon juice. 

Put whites of eggs and sugar in bowl, beat mixture 
until stiff enough to hold its shape, add lemon juice drop 
by drop, continuing the beating. It will take thirty min¬ 
utes to beat mixture sufficiently stiff to hold its shape, 
but when baked it makes a most delicious meringue. 


Meringues Glac§es, or Kisses. 

"Whites 4 eggs. 1)4 cups powdered sugar or 

% teaspoon vanilla. 1 cup fine granulated. 

Beat whites until stiff, add gradually two-thirds of 
sugar, and continue beating until mixture will hold its 
shape; fold in remaining sugar, and add flavoring. 
Shape with a spoon or pastry bag and tube on wet board 
covered with letter paper. Bake thirty minutes in very 
slow oven, remove from paper and put together in pairs, 
or if intending to fill with whipped cream or ice cream 
remove soft part with spoon find place meringues in oven 
to dry. 


MERINGUES, 


401 


Nat Meringues. 

To Meringue Glacee mixture add chopped nut meat-, 
almonds, English walnuts, or hickory nuts are preferred. 
Shape by dropping mixture from tip of spoon in small 
piles one-half inch apart, or by using pastry bag and tube. 
Sprinkle with nut meat and bake. 


Meringues (Mushrooms). 

Shape Meringue Glacee mixture in rounds the size of 
mushroom caps, using pastry bag and tube; sprinkle with 
grated chocolate. Shape stems like mushroom stems. 
Bake, remove from paper, and place caps on steins. 


Meringues Panaohees. 

Fill Meringues Glacees with ice cream, or ice cream and 
water ice. Garnish with whipped cream forced through 
pastry bag and tube, and candied cherries. 


Creole Kisses. 

».£ lb. Jordan almonds. Whites 4 eggs. 

cup boiling water. 1 ' 4 cups powdered sugar, 

cup sugar. ,'e teaspoon vanilla. 

teaspoon salt. 

Blanch almonds, finely shred one-half of them and dry 
slowly in oven. Put water and sugar in a saucepan, and 
as soon as boiling point is reached, add remaining 
almonds, and cook until the syrup is of a golden brown 
color. Turn into a pan, cool and finely pound in mortar. 
Beat whites of eggs until stiff, add gradually sugar, then 
vanilla, almonds, and salt. Shape, sift sugar over them, 
and bake in a slow oven twenty-five minutes. 


2li 


402 BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER 


XXX. 


GINGERBREADS, COOKIES, AND WAFERS. 


Hot Water Gingerbread. 

1 cup molasses. 1 teaspoon soda. 

% cup boiling water. teaspoons ginger, 

cups Hour. K teaspoon salt. 

4 tablespoons melted butter. 

Add water to molasses. Mix and sift dry ingredients, 
combine mixtures, add butter, and beat vigorously. Pour 
into a buttered shallow pan, and bake twenty-five minutes 
in a moderate oven. Chicken fat tried out and clarified 
furnishes an excellent shortening, and may be used in place 
of butter. 

Sour Milk Gingerbread. 

1 cup molasses. 1% teaspoons soda. 

1 cup sour milk. 2 teaspoons ginger, 

2)3 cups flour. j.< teaspoon salt. 

H cup melted butter. 

Mix soda with sour milk and add to molasses. Sift 
together remaining dry ingredients, combine mixtures, add 
butter, and beat vigorously. Pour into a buttered shallow 
pan, and bake twenty-live minutes in a moderate oven. 


Soft Molasses Gingerbread. 


1 cup molasses. 

^3 cup butter. 

1 % teaspoons soda. 
4 a cup sour milk. 


1 egg. 

2 cups flour. 

2 teaspoons ginger 
teaspoon salt. 


Put butter and molasses in saucepan and cook until 
boiling point is reached. Remove from fire, add soda, 


GINGERBREADS, COOKIES, AND WAFERS. 


403 


and beat vigorously. Then add milk, egg well beaten, 




minutes in buttered small tin pans, having pans two-thirds 
tilled with mixture. 


Cambridge Gingerbread. 


14 cup butter. 

% cup boiling water. 
1 cup molasses. 

1 egg. 

2% cups flour. 


1 jo teaspoons soda. 
y teaspoon salt. 


1 teaspoon cinnamon. 


1 teaspoon ginger. 
I 4 teaspoon clove. 


Melt butter in water, add molasses, egg well beaten, 
and dry ingredients mixed and sifted. Bake in a buttered 
shallow pan. 


Soft Sugar Gingerbread. 


2 eggs. 

1 cup sugar. 
1/4 cups flour. 


teaspoons baking powder. 
y teaspoon salt. 

1 y teaspoons ginger. 


% cup thin cream. 


Beat eggs until light, and add sugar gradually. Mix 
and sift dry ingredients, and add alternately with cream to 
first mixture. Turn into a buttered cake pan, and bake 
thirty minutes in a moderate oven. » 


Gossamer Gingerbread. 


y cup milk. 

ly cups flour. 

o teaspoons baking powder. 


y cup butter. 
1 cup sugar. 

1 egg. 


1 teaspoon yellow ginger. 


Cream the butter, add sugar gradually, then egg well 
beaten. Add milk, and dry ingredients mixed and sifted. 
Spread in a buttered dripping-pan as thinly as possible, 
using the back of mixing-spoon. Bake fifteen minutes. 
Sprinkle with sugar, and cut in small squares or diamonds 
before removing from pan. 


404 BOSTON COOKLN< i-SOHOOL COOK BOOK. 


Fairy Gingerbread. 


y cup butter. 

1 cup light brown sugar. 


y cup milk. 

i/8 cups bread flour 


2 teaspoons ginger. 

Cream the batter, add sugar gradually, and milk very 
slowly. Mix and sift flour and ginger, and combine mix¬ 
tures. Spread very thinly with a broad, long-bladed knife 
on a buttered, inverted dripping pan. Bake in a moderate 
oven. Cut in squares before removing Irom pan. Watch 
carefully and turn pan frequently during baking, that all 
may be evenly cooked. If mixture around edge of pan is 
cooked before that in the centre, pan should be removed 
from oven, cooked part cut off, and remainder returned to 
oven to finish cooking. 


Hard Sugar Gingerbread. 

% cup butter. 5 cups flour. 

ly cups sugar. % tablespoon baking powder. 

y cup milk. 1}X teaspoons salt. 

% tablespoon ginger. 

Cream the butter, add sugar gradually, milk, and dry 
ingredients mixed and sifted. Put some of mixture on an 
inverted dripping-pan and roll as thinly as possible to 
cover pan. Mark dough with a coarse grater. Sprinkle 
with sugar and bake in a moderate oven. Before removing 
from pan, cut in strips four and one-lialf inches long by 
one and one-half inches wide. 


Walnut Molasses Bars. 


y cup butter. 
l 4 cup lard. 

C cup boiling water. 
C cup brown sugar. 
y cup molasses. 

1 teaspoon soda. 


3 cups flour. 

tablespoon ginger, 
j 3 teaspoon grated nutmeg. 
y teaspoon clove. 

1 teaspoon salt. 

Chopped walnut meat. 


Pour water over butter and lard, then add sugar, 
molasses mixed with soda, flour, salt, and spices. Chill 


GINGERBREADS, COOKIES, ABB WAFERS. 4.05 


thoroughly, roll one-fourth inch thick, cut in strips three 
and one-half inches long by one and one-half inches wide. 
Sprinkle with nut meat and bake ten minutes. 

Ginger Snaps. 

1 cup molasses. % teaspoon soda. 

}'2 cup shortening. 1 tablespoon ginger. 

0^4 cups flour. ljj> teaspoons salt. 

Heat molasses to boiling point and pour over shortening. 
Add dry ingredients mixed and sifted. Chill thoroughly. 
Toss one-fourth of mixture on a floured board and roll as 
thinly as possible; shape with a small round cutter, lirst 
dipped in Hour. Place near together on a buttered sheet 
and bake in a moderate oven. Gather up the trimmings 
and roll with another portion of dough. During rolling, 
the bowl containing mixture should be kept in a cool place, 
or it will be necessary to add more Hour to dough, which 
makes cookies hard rather than crisp and short. 


Molasses Cookies. 


1 cup molasses. 

>£cup shortening, butter 
and lard mixed. 

2!J cups bread Hour. 


1 tablespoon ginger. 

1 tablespoon soda. 

2 tablespoons warm milk. 
1 teaspoon salt. 


Heat molasses to boiling point, add shortening, ginger, 
soda dissolved in warm milk, salt, and flour. Proceed as 
for Ginger Snaps. 


Soft Molasses Cookies. 


1 cup molasses. 

1/4 teaspoons soda. 
1 cup sour milk. 


1 .< cun shortening melted. 
2 teaspoons ginger. 

1 teaspoon salt. 


Flour. 


Add soda to molasses and beat thoroughly; add milk, 
shortening, ginger, salt, and Hour. Enough flour must be 
used to make mixture of right consistency to drop easily 
from spoon. Let stand several hours in a cold place to 
thoroughly chill. Toss one-half mixture at a time on 


406 


BOSTON COOKING-SCHOOL COOK BOOK. 


slightly floured board and roll lightly to one-fourth inch 
thickness. Shape with a round cutter, first dipped in 
flour. Bake on a buttered sheet. 


Spice Cookies. 


y z cup molasses. 
y cup sugar. 

\y tablespoons butter. 

1 y tablespoons lard. 

1 tablespoon milk. y teaspoon cinnamon. 

y teaspoon nutmeg. 


2 cups flour. 

}i teaspoon soda. 
y teaspoon salt. 
y teaspoon clove. 




Heat molasses to boiling point. Add sugar, shorten¬ 
ing, and milk. Mix and sift dry ingredients, and add to 
first mixture. Chill, and proceed as with Ginger Snaps. 


Scotch Wafers. 

1 cup fine oatmeal. 1 teaspoon salt. 

1 cup Quaker Rolled Oats % teaspoon soda. 

2 cups flour. y cup butter or lard. 

y cup sugar. y cup hot water. 

Mix first six ingredients. Melt shortening in water and 
add to first mixture. Toss on a floured board, pat and 
roll as thinly as possible. Shape with a cutter, or with a 
sharp knife cut in strips. Bake on a buttered sheet in a 
slow oven. These are well adapted for children’s lunch¬ 
eons, and are much enjoyed by the convalescent, taken 
with a glass of milk. 


Oatmeal Cookies. 


1 egg. 

y cup sugar. 
y cup thiii cream. 
y cup milk. 


y cup fine oatmeal. 

2 cups flour. 

2 teaspoons baking powder- 
1 teaspoon salt. 


Beat egg until light, add sugar, cream, and milk; then 
add oatmeal, flour, baking powder, and salt, mixed and 
sifted. Toss on a floured board, roll, cut in shape, and 
bake in a moderate oven. 


Vanilla Wafers. 


)3 cup butter and lard in 
equal proportions. 

1 cup sugar. 

1 egg. 

2 teaspc 


hi cup milk. 

2 cups flour. 

2 teaspoons baking powder, 
teaspoon salt, 
vanilla. 


Cream the butter, add sugar, egg well beaten, milk, and 
vanilla. Mix and sift dry ingredients and add to first 
mixture. Proceed as with Ginger Snaps. 


Cream Cookies. 


y cup butter. 

1 cup sugar. 

2 eggs. 

OO 

y cup thin cream. 


2 teaspoons baking powder. 

1 teaspoon salt. 

2 teaspoons yellow ginger. 
Flour to roll. 


Mix and bake same as Vanilla Wafers. 


Imperial Cookies. 


y cup butter. 

1 cup sugar. 

2 eggs. 

1 tablespoon milk. 


2% cups flour. 

2 teaspoons baking powder. 
y teaspoon lemon extract. 
y teaspoon grated nutmeg. 


Mix and bake same as Vanilla Wafers. 


Hermits. 


}'3 cup butter. 

% cup sugar. 

1 eo‘o’. 

2 tablespoons milk. 

1% cups flour. 

2 teaspoons baking powder. 

Cream the butter, 
well beaten, and milk, 
add to first mixture, 
for Vanilla Wafers. 


y z cup raisins stoned and cut 
in small pieces. 
y teaspoon cinnamon. 
y teaspoon clove. . ^ 
y teaspoon mace. 
y teaspoon nutmeg. 


add sugar gradually, then raisins, egg 
Mix and sift dry ingredients and 
Roll mixture a little thicker than 


408 


BOSTON COO KIN(l-SCH OOL COOK BOOK. 


Boston Cookies. 


1 cup butter. 

1 % cups sugar. 

8 eggs. 

1 teaspoon soda. 

1 x / 2 tables])Oous hot water. 
dj >4 cups hour. 


teaspoon salt. 

1 teaspoon ciiiiiainon. 

1 cup chopped nut meat, 
hickory or English walnut. 
i<< cup currants. 
y 2 cup raisins seeded and 
chopped. 


Cream the butter, add sugar gradually, and eggs well 
beaten. Add soda dissolved in water, one-lialf flour 
mixed and sifted with salt and cinnamon; then add nut 
meat, fruit, and remaining Hour. Drop by spoonfuls one 
inch apart on a buttered sheet, and bake in a moderate 
oven. 


Cocoanut Cream Cookies. 

2 eggs. % cup shredded cocoanut. 

1 cup sugar. 8 cups flour. 

1 cup thick cream. 8 teaspoons baking powder. 

1 teaspoon salt. 

Beat eggs until light, add sugar gradually, cocoanut, 
cream, and flour mixed and sifted with baking powder. 
Chill, toss on a floured board, pat and roll one-half inch 
thick. Sprinkle with cocoanut, roll one-fourth inch thick, 
and shape with a small round cutter, first dipped in flour. 
Bake on a buttered sheet. 


Peanut Cookies. 


2 tablespoons butter. 

)a cup sugar. 

1 <»*<>• 

1 .'r»* 

1 teaspoon baking powder. 

teaspooi 


% teaspoon salt. 
y 2 cup flour. 

2 tablespoons milk. 

}'» cup finely chopped peanuts, 
lemon juice. 


Cream the l>utter, add sugar, and egg well beaten. Mix 
and sift baking powder, salt, and flour; add to first mix¬ 
ture; then add milk, peanuts, and lemon juice. Drop 
from a teaspoon on an unbuttered sheet one-inch apart, 


and place one-half peanut on top of each. Bake twelve 
to fifteen minutes in a slow oven. This recipe will make 
twenty-four cookies. 


Seed Cakes. 


Follow recipe for Cocoanut Cream Cookies, using one 
and one-half tablespoons caraway seeds in place of 
cocoanut 


Chocolate Cookies. 


y '2 CU P butter. 

1 cup sugar. 

1 £»<rcr 

kf teaspoon salt 


2 oz. Baker's chocolate. 

2}X cups flour (scant). 

2 teaspoons baking powder. 
Cf cup milk. 


Cream the butter, add sugar gradually, egg well beaten, 
salt, and chocolate melted. Beat well, and add Hour 
mixed and sifted with baking powder alternately with 
milk. Chill, roll very thin, then shape with a small cutter, 
first dipped in flour, and bake in a moderate oven. 


German Chocolate Cookies. 


2 eggs. 


Grated rind JX lemon. 


1 cup brown sugar. 

2 bars German chocolate. 

14 teaspoon cinnamon. 

}X teaspoon salt. 

Beat eggs 
tinue 

maining ingredients, 
buttered sheet, and bake in 


C l 3 cups almonds, blanched 
and chopped. 

1 cup flour. 

1 teaspoon baking powder. 

gradually, and con- 
grated, and re- 
from tip of spoon on a 
a moderate oven. 


until light, add sugar, 
the beating: then add chocolate 

Drop 


Chocolate Fruit Cookies. 

1 4 ' cup butter. 1 egg. 

D cup sugar. IX cup nut meats, finely chopped. 

2 tablespoons grated chocolate. }X cup seeded raisins, finely 
1 tablespoon sugar. chopped. 

1 tablespoon boiling water. 1 cup flour. 

1 teaspoon baking powder. 

Cream the butter, and add sugar, gradually. Melt 
chocolate, add remaining sugar and water, and cook 


410 BOSTON COOKING-SCHOOL COOK BOOK. 


one minute. Combine mixtures, ami add 
gradients. Chill, shape, and bake same 
Cookies. 


remaining in- 
as Chocolate 


Sand Tarts. 


cup butter. 
1 cup sugar. 

1 PO’O’. 

1/4 cups flour. 


M 


2 teaspoons baking powder. 
White 1 egg. 

Blanched almonds. 

1 tablespoon sugar, 
teaspoon cinnamon. 


Cream the butter, add sugar gradually, and egg well 
beaten; then add flour mixed and sifted with baking- 
powder. Chill, toss one-half mixture on a floured board, 
and roll one-eighth inch thick. Shape with a doughnut 
cutter. Brush over with white of egg, and sprinkle with 
sugar mixed with cinnamon. Split almonds, and arrange 
three halves on each at equal distances. Place on a but¬ 
tered sheet, and bake eight minutes in a slow oven. 


Rolled Wafers. 

cup butter. tf cup milk, 

jo cup powdered sugar. % cup bread flour. 

jo teaspoon vanilla. 

Cream the butter, add sugar gradually, and milk drop 
by drop; then add flour and flavoring. Spread very 
thinly with a broad, long-bladed knife on a buttered in¬ 
verted dripping-pan. Crease in three-inch squares, and 
bake in a slow oven until delicately browned. Place pan 
on back of range, cut squares apart with a sharp knife, 
and roll while warm in tubular or cornucopia shape. If 
squares become too brittle to roll, place in oven to soften. 
If rolled tubular shape, tie in bunches with narrow rib¬ 
bon. These are very attractive, and may be served with 
sherbet, ice cream, or chocolate, if rolled cornucopia 
shape, the}' may be filled with whipped cream just before 
sending to table. Colored wafers may lie made from this 
mixture by adding leaf green or fruit red. If colored 


GIRGERBBEADS, COOKIES, AbfD WAITERS. 411 


green, flavor with one-fourth teaspoon almond and three- 
fourths teaspoon vanilla. If colored pink, flavor with 
rose. Colored wafers must he baked in a very slow oven 
to prevent browning. 



Boiled Wafers tied in bundles of three with baby ribbon. 

Almond Wafers. 

Before baking Rolled Wafers, sprinkle with almonds 
blanched and chopped. 



Almond Wafers tied together with ribbon. 





412 BOSTON COOIvIN(KS<JliOOL COOK BOOK. 


CHAPTER XXXI. 

CAKE. 

r PHE mixing and baking of cake requires more care 
and judgment than any other branch of cookery; 
notwithstanding, it seems the one most frequently at¬ 
tempted by the inexperienced. 

Two kinds of cake mixtures are considered : — 

I. 'Without butter. Example: SpongeCakes. 

II. AVith butter. Examples: Cup and Pound Cakes. 

In cake making (1) the best ingredients are essential; 

(2) great care must be taken in measuring and combin¬ 
ing ingredients; (8) pans must be properly prepared; 
(4) oven heat must be regulated, and cake watched 
during baking. 

Best tub butter, fine granulated sugar, fresh eggs, and 
pastry flour are essentials for good cake. Coarse granu¬ 
lated sugar, bought by so many, if used in cake making, 
gives a coarse texture and hard crust. Pastry flour con¬ 
tains more starch and less gluten than bread flour, there¬ 
fore makes a lighter, more tender cake. If bread flour 
must be used, allow two tablespoons less for each cup 
than the recipe calls for. Flours differ greatly in thick¬ 
ening properties; for this reason it is always well when 
using from a new bag to try a small cake, as the amount 
of flour given may not make the perfect loaf. In winter, 
cake may be made of less flour than in summer. 

Before attempting to mix cake, study How to Measure 
(p. 27) and How to Combine Ingredients (p. 29). 

Look at the fire, and replenish by sprinkling on a small 
quantity of coal if there is not sufficient heat to effect the 
baking. 


CAKE. 


410 


To Mix Sponge Cake. Separate yolks from whites 
of eggs. Beat yolks until thick and lemon colored, using 
an egg beater; add sugar gradually, and continue beat¬ 
ing; then add flavoring. Beat whites unti] stiff and dry, 
•—when they will fly from the beater, — and add to the 
first mixture. Mix and sift Hour with salt, and cut and 
fold in at the last. If mixture is beaten after the addi¬ 
tion of flour, much of the work already done of enclosing 
a large amount of air will be undone by breaking air 
bubbles. These rules apply to a mixture where baking 
powder is not employed. 

To Mix Butter Cakes. All earthen bowl should al¬ 
ways be used for mixing cake, and a wooden cake-spoon 
with slits lightens the labor. Measure dry ingredients, 
and mix and sift baking powder and spices, if used, with 
flour. Count out number of eggs required, breaking each 
separately that there may be no loss should a stale egg 
chance to be found in the number, separating yolks 
from whites if rule so specifies. Measure butter, then 
liquid. Having everything in readiness, the mixing may 
be quickly accomplished. If butter is very hard, by al¬ 
lowing it to stand a short time in a warm room it is 
measured and creamed much easier. If time cannot be 
allowed for this to be done, warm bowl by pouring in 
some hot water, letting stand one minute, then emptying 
and wiping dry. Avoid overheating bowl, as butter will 
become oily rather than creamy. Put butter in bowl, and 
cream by working with a wooden spoon until soft and of 
a creamy consistency; then add sugar gradually, and 
continue beating. Add yolks of eggs or whole eggs 
beaten until light, liquid, and flour mixed and sifted with 
baking powder; or liquid and flour may be added alter¬ 
nately. When yolks and whites of eggs are beaten sep¬ 
arately, whites are usually added at the last, as is the 
case when whites of eggs alone are used. A cake can 
be made fine grained only by long beating, although light 
and delicate with a small amount of beating. Never stir 
cake after the final beating, remembering that beating 


414 BOSTON COOKING-SCHOOL COOK BOOK. 


motion should always be the hist used. Fruit, when 
added to cake, is usually floured to prevent its settling 
to the bottom. This is not necessary if it is added di¬ 
rectly after the sugar, which is desirable in all dark 
cakes. Jf a light fruit cake is made, fruit added in this 
way discolors the loaf. Citron is first cut in thin slices, 
then in strips, floured, and put in between layers of 
cake mixtures. Raisins are seeded and cut, rather than 
chopped. To seed raisins, wet tips of fingers in a cup of 
warm water. Then break skins with fingers, or cut with 
a vegetable knife ; remove seeds, and put in cup of water. 
This is better than covering raisins with warm water; if 
this be done, water clings to fruit, and when dredged 
with flour a pasty mass is formed on the outside. Washed 
currants, put up in packages, are quite free from stems 
and foreign substances, and need only picking over and 
rolling in flour. Currants bought in bulk need thorough 
cleaning. First roll in flour, which helps to start dirt; 
wash in cold water, drain, and spread to dry; then roll 
again in flour before using. 

To Butter and Fill Pans. Grease pans with melted fat, 
applying the same with a butter brush. If butter is 
used, put in a small saucepan and place on back of range; 
when melted, salt will settle to the bottom; butter is 
then called clarified. Just before putting in mixture, 
dredge pans thoroughly with flour, invert, and shake 
pan to remove all superflous flour, leaving only a thin 
coating which adheres to butter. This gives to cake a 
smooth under surface, which is especially desirable if 
cake is to be frosted. Pans may be lined with paper. 
If this is done, paper should just cover bottom of pan 
and project over sides. Then ends of pan and paper are 
buttered. 

In filling pans, have the mixture come well to the 
corners and sides of pans, leaving a slight depression in 
the centre, and when baked the cake will be perfectly 
flat on top. Cake pans should be filled nearly two-thirds 
full if cake is expected to rise to top of pan. 


CAKE. 


415 


To Bake Cake. Tlie baking of cake is more critical 
than the mixing. Many a well-mixed cake lias been 
Spoiled in the baking. No oven thermometer has yet 
proved practical, and although many teachers of cookery 
have given oven tests, experience alone has proved the 
most reliable teacher. In baking cake, divide the time 
required into quarters. During the first quarter the 
mixture should begin to rise; second quarter, continue 
rising and begin to brown; third quarter, continue brown¬ 
ing; fourth quarter, finish baking and shrink from pan. 
if oven is too hot, open check and raise back covers, or 
leave oven door ajar. It is sometimes necessary to cover 
cake with brown paper; there is, however, danger of 
cake adhering to paper. Cake should be often looked at 
during baking, and providing oven door is opened and 
closed carefully, there is no danger of this causing cake 
to fall. Cake should not be moved in oven until it has 
risen its full height; after this time it is usually desirable 
to move it that it may be evenly browned. Cake when 
done shrinks from the pan, and in most cases this is a 
sufficient test; however, in pound cakes this rule does 
not apply. Pound and rich fruit cakes are tested by 
pressing surface with tip of linger. If cake feels firm to 
touch and follows finger back into place, it is safe to 
remove it from the oven. When baking cake arrange 
to have nothing else in the oven, and place loaf or loaves 
as near the centre of oven as possible. If placed close 
to fire box, one side of loaf is apt to become burned 
before sufficiently risen to turn. If cake is put in too 
slow an oven, it often rises over sides of pan and is of 
very coarse texture; if put in too hot an oven, it browns 
on top before sufficiently risen, and in its attempt to rise 
breaks through the crust, thus making an unsightly loaf. 
Cake will also crack on top if too much flour has been 
used. The oven should be kept at as nearly uniform 
temperature as possible. Small and layer cakes require 
a hotter oven than loaf cakes. 


410 BOSTON ('OOKIN< i-S('HOOL (IODIC BOOK. 


To Remove Cake from Pans. Remove cake from pans 
as soon as it comes from the oven, by inverting pan on a 
wire cake cooler, or on a. hoard covered with a piece of 
old linen. If cake is inclined to stick, do not hurry it 
from pan, but loosen with knife around edges, and rest 
pan on its four sides successively, thus by its own weight 
cake may be helped out. 

To Frost Cake. Where cooked frostings are used, it 
makes but little, difference whether they are spread on hot 
or cold cake. Where uncooked frostings arc used, it is 
best to have the cake slightly warm, with the excep¬ 
tion of Confectioners’ Frosting, where boiling water is 
employed. 


Hot Water Sponge Cake. 

Yolks 2 eggs. Whites 2 eggs. 

1 cup sugar. 1 cup flour. 

% cup hot water or milk. 1 \< 2 teaspoons baking powder. 

}:{ teaspoon lemon extract. } 4 teaspoon salt. 

Beat yolks of eggs until thick and lemon-colored, add 
one-half the sugar gradually, and continue beating; then 
add water, remaining sugar, lemon extract, whites of 
eggs beaten until stiff, and Hour mixed and sifted 
with baking powder and salt. Bake twenty-five min¬ 
utes in a moderate oven in a buttered and floured 
shallow pan. 


Cheap Sponge Cake. 

Yolks 3 eggs. 1 }£ teaspoons halving powder. 

1 cup sugar. hf teaspoon salt. 

1 tablespoon hot water. Whites 3 eggs. 

1 cup Hour. 2 teaspoons vinegar. 

Beat yolks of eggs until thick and lemon-colored, add 
sugar gradually, and continue beating ; then add water, 
Hour mixed and sifted with baking powder and salt, 
whites of eggs beaten until stiff, and vinegar. Bake 



CAKE. 


417 


thirty-five minutes in a moderate oven, in a buttered and 
floured cake pan. 


Cream Sponge Cake. 

Yolks 4 eggs. Flour. 

1 cup sugar. \% teaspoons baking powder. 

3 tablespoons cold water. I 4 teaspoon salt. 

1}4 tablespoons corn-starch. Whites 4 eggs. 

„ 1 teaspoon lemon extract. 

Beat yolks of eggs until thick and lemon-colored, add 
sugar gradually, and beat two minutes; then add water. 
Put corn-starch in a cup and fill cup with flour. Mix and 
sift corn-starch and flour with baking powder and salt, 
and add to first mixture. When thoroughly mixed add 
whites of eggs beaten until stiff, and flavoring. Bake 
thirty minutes in a moderate oven. 

Sponge Cake. 

Yolks 6 eggs. Grated rind one-half lemon. 

1 cup sugar. Whites 6 eggs. 

1 tablespoon lemon juice. 1 cup flour. 

teaspoon salt. 

Beat yolks until thick and lemon-colored, add sugar 
gradually, and continue beating, using Dover egg- 
beater. Add lemon juice, rind, and whites of eggs 
beaten until stiff and dry. ' When whites are partially 
mixed with yolks, remove beater, and carefully cut and 
fold in flour mixed and sifted with salt. Bake one 
hour in a slow oven, in an angel cake pan or deep nar¬ 
row pan. 

Genuine sponge cake contains no rising properties, but 
is made light by the quantity of air beaten into both yolks 
and whites of eggs, and the expansion of that air in bak¬ 
ing. It requires a slow oven. All so-called sponge cakes 
which have the addition of soda and cream of tartar or 
baking powder require same oven temperature as butter 

27 


418 BOSTON COOIvING-SCHOOL. COOK BOOK. 


cakes. When failures are made in Sunshine and Angel 
Cake, they are usually traced to baking in too slow 
an oven, and removing from oven before thoroughly 
cooked. 


Sunshine Cake. 

Whites 10 eggs. 1 teaspoon lemon extract, 

cups powdered sugar. 1 cup flour. 

Yolks 0 eggs. 1 teaspoon cream of tartar. 

Beat whites of eggs until stiff and dry, add sugar 
gradually, and continue beating; then add yolks of eggs 
beaten until thick and lemon-colored, and extract. Cut 
and fold in flour mixed and sifted with cream of tartar. 
Bake fifty minutes in a moderate oven in an angel 
cake pan. 


Angel Cake. 

Whites 8 eggs. % cup flour. 

1 teaspoon cream tartar. teaspoon salt. 

1 cup sugar. % teaspoon vanilla. 

Beat whites of eggs until frothy; add cream tartar, 
and continue beating until eggs are stiff; then add- 
sugar gradually. Fold in flour mixed with salt and 
sifted four times, and add vanilla. Bake forty-five to 
fifty minutes in an unbuttered angel cake pan. After 
cake has risen and begins to brown, cover with a but¬ 
tered paper. 


Lady Fingers. 

Whites 3 eggs. cup of flour. 

cup powdered sugar. % teaspoon salt. 

Yolks 2 eggs. % teaspoon vanilla. 

Beat whites of eggs until stiff and dry, add sugar grad¬ 
ually, and continue beating. Then add yolks of eggs 
beaten until thick and lemon-colored, and flavoring;. -Cut 


419 


CA ICE. 

and fold in flour mixed and sifted with salt. Shape four 
and one-half inches long and one inch wide on a tin 
sheet covered with unbuttered paper, using a pastry 
bag and tube. Sprinkle with powdered sugar, and bake 
eight minutes in a moderate oven. Remove from paper 
with a knife. Lady Fingers are much used for lining 
moulds that are to be filled with whipped cream mixtures. 
They are often served with frozen desserts, and some¬ 
times put together in pairs with a thin coating of whipped 
cream between, when they are attractive for children's 
parties. 


Sponge Drop. 

Drop Lady Finger mixture from tip of spoon on unbut¬ 
tered paper. Sprinkle with powdered sugar, and bake 
eight minutes in a moderate oven. 


Jelly Roll. 

3 eggs. 1 teaspoon baking powder. 

1 cup sugar. Lt teaspoon salt, 

tablespoon milk. 1 cup flour. 

1 tablespoon melted butter. 

Beat egg until light, add sugar gradually, milk, flour 
mixed and sifted with baking powder and salt, then but¬ 
ter. Line the bottom of a dripping-pan with paper; 
butter paper and sides of pan. Cover bottom of pan 
with mixture, and spread evenly. Bake twelve minutes 
in a moderate oven. Take from oven and turn on a 
paper sprinkled with powdered sugar. Quickly remove 
paper, and cut off a thin strip from sides and ends of 
cake. Spread with jelly or jam which has been beaten 
to consistency to spread easily, and roll. After cake has 
been rolled, roll paper around cake that it may better 
keep in shape. The work must be done quickly, or cake 
will crack in rolling. 


420 BOSTON COOKING-SCHOOL COOK BOOK. 


Election Cake. 


Y cup butter. 

1 cup bread dough. 


1 egg. 


1 cup brown sugar. 

Y cup sour milk. 

% cup raisins seeded and 
cut in pieces. 


8 finely chopped figs. 
\Y cups flour. 

Yz teaspoon soda. 

1 teaspoon cinnamon. 

Y teaspoon clove. 

Y teaspoon mace. 

Y teaspoon nutmeg. 


1 teaspoon salt. 


Work butter into dough, using the hand. Add egg 
well beaten, sugar, milk, fruit dredged with two table¬ 
spoons flour, and flour mixed and sifted with remaining 
ingredients. Put into a well-buttered bread pan, cover, 
and let rise one and one-fourth hours. Bake one hour in 
a slow oven. Cover with Boiled Milk Frosting. 


One Egg Cake. 

Y cup of butter. Y cup of milk. 

Y cup sugar. 1 Y cups flour. 

1 egg. %Y teaspoons baking powder. 

Cream the butter, add sugar gradually, and egg well 
beaten. Mix and sift flour and baking powder, add alter¬ 
nately with milk to first mixture. Bake thirty minutes in 
a shallow pan. Spread with Chocolate Frosting. 


Chocolate Cake. 


Yz cup butter. 

lY cups flour. 

1 cup sugar. 

2}.\ teaspoons baking powder 

2 small eggs. 

2 oz. chocolate, melted. 

Yz cup milk. 

Yz teaspoon vanilla. 


Cream the butter, add sugar gradually, and yolks eggs 
well beaten, then whites eggs beaten until stiff. Add 
milk, flour mixed and sifted with baking powder, and beat 
thoroughly. Then add chocolate and vanilla. Bake forty 
minutes in a shallow cake pan. 


CAKE. 


421 


Chocolate Nougat Cake. 


% cup butter. 

\}/ z cups powdered sugar. 
1 egg. 

1 cup milk. 

2 cups bread flour. 


3 teaspoons baking powder. 
y teaspoon vanilla. 

2 squares chocolate melted. 
K CU P powdered sugar. 

% cup almonds blanched 
and shredded. 


Cream the butter, add gradually oue and one-half cups 
sugar, and egg unbeaten ; when well mixed, add two-thirds 
milk, Hour mixed and sifted with baking powder, and 
vanilla. To melted chocolate add one-third cup powdered 
sugar, place on range, add gradually remaining milk, and 
cook until smooth. Cool slightly, and add to cake mix¬ 
ture. Bake fifteen to twenty.minutes in round layer cake 
pans. Put between layers and on top of cake White 
Mountain Cream sprinkled with almonds. 


Cream Pie I. 

y cup butter. y cup milk. 

1 cup sugar. \% cups flour. 

2 eggs. teaspoons baking powder. 

Mix as One Egg Cake. Bake in round layer cake pans. 
Put Cream Filling betiveen layers and sprinkle top with 
powdered sugar. 

Cream Pie II. 

Make as Cream Pie I., using French Cream Filling in 
place of Cream Filling. 


Cocoanut Pie. 

Mix and bake as Cream Pie. Put Cocoanut Filling 
between layers and on top. 

Washington Pie. 

Mix and bake as Cream Pie. Put raspberry jam or 
jelly between layers and sprinkle top wdth powdered 
sugar. 


422 BOSTON COOKING-SCHOOL COOK BOOK. 


Cnocolate Pie. 


2 tablespoons butter. 
% cup sugar. 

1 egg. 


y cup milk. 

1/3 cups flour. 

2 teaspoons baking powder. 


Mix and bake as Cream Pie. Split layers, and spread 
between and on top of each a thin layer of Chocolate 


Frosting. 


y cup butter. 

1 cup sugar. 

2 eggs. 


Orange Cake. 

y cup milk. 

\% cups flour. 

teaspoons baking powder. 

Cream the butter, add sugar gradually, eggs well 
beaten, and milk. Then add flour mixed and sifted with 
baking powder. Bake in a thin sheet in a dripping-pan. 
Cut in halves, spread one-half with Orange Filling. Put 
over other half, and cover with Orange Frosting. 


Quick Cake. 


y cup soft butter. 

1 % cups brown sugar. 


2 eggs 


cups flour. 

3 teaspoons baking powder. 
y teaspoon cinnamon. 
y z cup milk. y> teaspoon grated nutmeg. 

y lb. dates stoned and cut in pieces. 

Put ingredients in a bowl and beat all together for 
three minutes. Bake in a cake pan thirty-five to forty 
minutes. If directions are followed this makes a most 
satisfactory cake j but if ingredients are added separately 
it will not prove a success. 


Boston Favorite Cake. 


% cup butter. 
2 cups sugar. 
4 eggs. 


1 cup milk. 

Sy cups flour. 

5 teaspoons baking powder. 


Cream the butter, add sugar gradually, eggs beaten 
until light, then milk and flour mixed and sifted with 
baking powder. This recipe makes two loaves. 


CAKE. 



Cream Cake. 


2 eggs. 

1 cup sugar. 

% cup tliin cream. 
1/3 CU P S flour. 


2% teaspoons baking powder. 
% teaspoon salt. 

% teaspoon cinnamon. 

3^ teaspoon mace. 


% teaspoon ginger. 


Put unbeaten eggs in a bowl, add sugar and cream, 
and beat vigorously. Mix and sift remaining ingredients, 
then add to first mixture. Bake thirty minutes in a 
shallow cake pan. 


Currant Cake. 

y 2 cup milk. 

2 cups flour. 

o teaspoons baking powder. 

1 cup currants mixed with 
1 tablespoon flour. 

Cream the butter, add sugar gradually, and eggs and 
egg yolk well beaten. Then add milk, flour mixed and 
sifted with baking powder, and currants. Bake forty 
minutes in a buttered and floured cake pan. 


% cup butter. 

1 cup sugar. 

2 eggs. 

Yolk 1 egg. 


Velvet Cake. 


y cup butter. 

1 y 2 cups sugar. 
Yolks 4 eggs. 
y cup cold water. 


\% cups flour. 
y cup corn-starch. 

4 teaspoons baking powder. 
Whites 4 eggs. 


cup almonds blanched and shredded. 


Cream the butter, add sugar gradually, yolks of eggs 
well beaten, and water. Mix and sift flour, corn-starch, 
and baking powder, and add to first mixture; then add 
whites of eggs beaten until stiff. After putting in pan, 
cover with almonds and sprinkle with powdered sugar. 
Bake forty minutes in a moderate oven. 


424 BOSTON COOKING-SCHOOL COOK BOOK. 


Walnut Cake. 


% cup butter. 
1 cup sugar. 
Yolks .‘3 eggs, 
cup milk. 


\% cups flour, 
2% teaspoons 
Whites 2 eggs 
cup walnut 
pieces. 


baking powder, 
meat broken in 


Mix ingredients in order given. Bake forty-five min¬ 
utes in a moderate oven. Cover with White Mountain 
Cream, crease in squares, and put one-half walnut on 
each square. 


Spanish Cake. 


% cup butter. 
1 cup sugar. 
Yolks 2 eggs, 
cup milk. 


1% cups flour, 
o teaspoons baking powder. 
1 teaspoon cinnamon. 
Whites 2 eegs. 


Mix ingredients in order given. Bake in shallow tins 
and spread between and on top Caramel Frosting. 


Cup Cake. 

5^ cup butter. 1 cup milk. 

2 cups sugar. cups flour. 

4 eggs. 4 teaspoons baking powder. 

teaspoon mace. 

Put butter and sugar in a bowl, and stir until well 
mixed; add eggs well beaten, then milk, and flour mixed 
and sifted with baking powder and mace. Bake in indi¬ 
vidual tins. Cover with Chocolate Frosting. 

Brownies. 

y z cup butter. 1 egg well beaten. 

% cup powdered sugar. % cup bread flour. 

Y z cup Porto llico molasses. 1 cup pecan meat cut in pieces. 

Mix ingredients in order given. Bake in small, shallow 
fancy cake tins, garnishing top of each cake with one- 
half pecan. 




CAKE. 


425 


Ribbon Cake. 


% cup b utter. 

2 cups sugar. 

Yolks 4 eggs. 

1 cup milk, 
cups flour. 

5 teaspoons baking powder. 
Whites 4 eggs. 


y teaspoon cinnamon. 
y teaspoon mace. 
y teaspoon nutmeg. 

Y z cup raisins seeded and 
cut in pieces. 

% cup figs finely chopped. 
1 tablespoon molasses. 


Mix first seven ingredients in order given. Bake two- 
thirds of the mixture in two layer cake pans. To the re¬ 
mainder add spices, fruit, and molasses, and bake in a' 
layer cake pan. Put layers together with jelly (apple 
usually being preferred as it has less flavor), having the 
dark layer in the centre. 


Walnut Moclia Cake. 

% cup butter. 1% cups flour. 

1 cup sugar. 2)4 teaspoons baking powder. 

y cup cott’ee infusion. Whites 3 eggs. 

% cup walnut meats broken in pieces. 

Follow directions for mixing butter cake mixtures. 
Cover with Confectioners’ Frosting, using cream. 


Rich Coffee Cake. 


1 cup butter. 

2 cups sugar. 

4 eggs. 

2 tablespoons molasses. 

1 cup cold boiled coffee, 
cups flour. 

5 teaspoons baking powder. 
1 teaspoon cinnamon. 


% teaspoon clove. 
y teaspoon mace. 
yi teaspoon allspice. 

% cup raisins seeded and 
cut in pieces. 

% cup currants. 
y cup citron thinly sliced 
and cut in strips. 


2 tablespoons brandy. 

Follow directions for mixing butter cake mixtures. 
Bake in deep cake pans. 


42G BOSTON COOKING-SCHOOL COOiv BOOK. 


Dark Fruit Cake. 


y cup butter. 

% cup brown sugar. 
y cup raisins seeded and 
cut in pieces. 

% cup currants. 
y cup citron thinly sliced 
and cut in strips. 
y cup molasses. 

y teaspoon 

Follow directions for i 
Bake in deep cake pans < 


2 eggs. 
y cup milk. 

2 cups flour. 
y teaspoon soda. 

1 teaspoon cinnamon. 
y teaspoon allspice. 
y teaspoon mace. 

K teaspoon clove, 
lemon extract. 

nixing butter cake mixtures, 
me and one-quarter hours. 


Nut Cakes. 

Meat from 1 lb. pecans. y cup flour. 

1 lb. powdered sugar. Whites 0 eggs. 

1 teaspoon vanilla. 

Pound nut meat and mix with sugar and flour. Beat 
whites of eggs until stiff, add first mixture and vanilla. 
Drop from tip of tablespoon (allowing one spoonful for 
each drop) on a tin sheet covered with buttered paper. 
Bake twenty minutes in a moderate oven. 


Snow Cake. 


y cup butter. 
1 cup sugar. 
y cup milk. 
\% cups flour. 


2 y teaspoons baking powder. 
Whites 2 eggs. 
y teaspoon vanilla or 
y teaspoon almond extract. 


Follow recipe for mixing butter cakes. Bake forty- 
five minutes in a deep narrow pan. 


% cup butter. 
1 cup sugar. 
y cup milk. 

1 % cups flour. 


Lily Cake. 

2 y teaspoons baking powder 
Whites 3 eggs. 
y teaspoon lemon extract. 

% teaspoon vanilla. 


Follow recipe for mixing butter cakes. 



427 


CAKE. 


Corn-starch Cake. 


1 cup butter. 

2 cups sugar. 

1 cup milk. 

1 cup corn-starch. 

2 cups flour. 


teaspoons baking powder. 
Whites 5 ee’ffs. 

oo 

% teaspoon vanilla or 
y teaspoon almond extract. 


Follow recipe for mixing butter cakes. This mixture 
makes two loaves. 


Prune Almond Cake. 


Bake one-half Corn-starch Cake mixture in a dripping- 
pan. Cut in two crosswise, spread between layers Prune 
Almond Filling, and cover top with White Mountain 
Cream. 

Prune Almond Filling. To one-lialf the recipe foi 
White Mountain Cream add eight soft prunes stoned and 
cut in pieces, and one-fourth cup almonds blanched and 
cut in pieces. 

Marshmallow Cake. 


y cup butter. 

1 % cups sugar. 
y cup milk. 

2 cups flour. 


3 teaspoons baking powder. 
y teaspoon cream of tartar. 
Whites 5 eggs. 

1 teaspoon vanilla. 


Follow recipe for mixing butter cakes. Bake in shal¬ 
low pans, and put Marshmallow Cream between the layers 
and on the top. 

Fig Eclair. 


y cup butter (scant). 1% cups flour. 

1 cup sugar. 3 teaspoons baking powder. 

y cup milk. Whites 4 eggs. 

y teaspoon vanilla. 

Follow recipe for mixing butter cakes. Bake in shal¬ 
low pans, put between layers Fig Filling, and sprinkle top 
with powdered sugar. 


428 BOSTON COOKING-SCHOOL COOK BOOK. 


Banana Cake. 


Mix and bake Fig Eel air mixture; put between layers 
White Mountain Cream covered with thin slices of banana, 
and frost the top This should be eaten the day it is made. 


Bride’s Cake. 

cup butter. % cup milk. 3 teaspoons baking powder. 

1 }o cups sugar. 2)4 cups flour. )4 teaspoon cream of tartar. 

Whites six eggs. )4 teaspoon almond extract. 

Follow recipe for mixing butter cakes. Bake forty five 
to fifty minutes in deep, narrow pans. Cover with white 
frosting. 

Ice Cream Cake. 

3'n cup butter. 1 cup milk. 4 teaspoons baking powder. 

2 cups sugar. 3 cups flour. Whites 4 eggs. 

Vanilla. 

Follow recipe for mixing butter cakes. Bake in hvyers, 
and put between layers and on top Ice Cream Frosting. 


Light Fruit Cake. 

s 

To Fig Eclair mixture add one-half cup raisins seeded 
and cut in pieces, two ounces citron thinly sliced and cut 
in strips, and one-third cup walnut meat cut in pieces. In 
making mixture, reserve one tablespoon Hour to use for 
dredging fruit. 

White Nut Cake. 

% cup butter cup milk. )4 teaspoon cream of tartar. 

1/2 cups sugar. 2)4 cups flour. 3 teaspoons baking powder. 
Whites 8 eggs. 1 cup walnut meat cut in pieces. 

Follow recipe for mixing butter cakes. This mixture 
makes two loaves. 

Golden Cake. 

M cup butter. Yolks 5 eggs. % cup flour. 

)4 cup sugar. % cup milk. 1)4 teaspoons bak- 

1 teaspoon orange extract. ing powder. 

Cream the butter, add sugar gradually, and yolks of 
eggs beaten until thick and lemon colored, and extract. 


429 


CAKE. 

Mix and sift flour and baking powder, and add alter¬ 
nately witli milk to first mixture. Omit orange extract, 
add one-half cup nut meat cut in small pieces, and bake 
in individual tins. 

Mocha Cake. 

Bake a sponge cake mixture in sheets. Shape in small 
rounds, and cut in three layers. Put layers together 
with a thin coating of frosting. Spread frosting around 
sides and roll in shredded cocoanut. Ornament top with 
frosting forced through a pastry bag and tube, using the 
rose tube. Begin at centre of top and coil frosting around 
until surface is covered. Garnish centre of top with a 
candied cherry. 

Frosting. Wash one-third cup butter, add one cup 
powdered sugar gradually, and beat until creamy. Then 
add one cup Cream Pilling which has been cooled. Flavor 
with one-half teaspoon vanilla and one and oue-lialf squares 
melted chocolate. 

This frosting is sometimes colored pink, yellow, green, 
or lavender, and flavored with rose, vanilla, or a combina¬ 
tion of almond and vanilla. Large Mocha Cakes are 
baked in two round layer cake tins, each cake being cut 
in two layers. Layers are put together as small cakes. 
The top is spread smoothly with frosting, then ornamented 
with large pieces of candied fruits arranged in a design, 
and frosting forced through pastry bag and tube. 

Cream Cakes. 

% clip butter. 4 eggs. 

1 cup boiling water. 1 cup flour. 

Put butter and water in saucepan and place on front of 
range. As soon as boiling point is reached, add flour all 
at once, and stir vigorously. Remove from fire as soon 
as mixed, and add unbeaten eggs one at a time, beating, 
until thoroughly mixed, between the addition of eggs. 
Drop by spoonfuls on a buttered sheet, one and one-half 
inches apart, shaping with handle of spoon as nearly cir- 


430 BOSTON COOKING-SCHOOL COOK BOOK. 


cular as possible, having mixture slightly piled in centre. 
Bake thirty minutes in a moderate oven. With a sharp 
knife make a cut in each large enough to admit of Cream 
Filling. This recipe makes eighteen small cream cakes. 
For flavoring cream filling use lemon extract. If cream 
cakes are removed from oven before being thoroughly 
cooked, they will fall. If in doubt, take one from oven, 
and if it does not fall, this is sufficient proof that others 
are cooked. 

French Cream Cakes. 

Fill Cream Cakes with Cream Sauce I. 


French Strawberry Cream Cakes. 

Shape cream cake mixture oblong, making twelve 
cakes. Split and till with Strawberry Cream Filling. 

Eclairs. 

Shape cream cake mixture four and one-half inches 
long by one inch wide, by forcing through a pastry bag 
and tube. Bake twenty-five minutes in a moderate oven. 
Split and fill with vanilla, coffee, or chocolate cream 
filling. Frost with Confectioners’ Frosting to which is 
added one-third cup melted Fondant, dipping top of 
eclairs in frosting while it is hot. 


Lemon Queens. 

t 

Tf lb. butter. Yolks 4 eggs. 

y z lb. sugar. 5 oz. flour. 

Grated rind 1 lemon. b£ teaspoon salt. 

^4 tablespoon lemon juice. bf teaspoon soda(scan. 

Whites 4 eggs. 

Cream the butter, add sugar gradually, and continue 
beating. Then add grated rind, lemon juice, and yolks of 
eggs beaten until thick and lemon colored. Mix and sift 
soda, salt, and flour; add to first mixture and beat thor¬ 
oughly. Add whites of eggs beaten stiff. Bake from 
twenty to twenty-five minutes in small tins. 


CAKE. 


431 


Queen Cake. 

% cup butter. Whites 6 eggs. 

2 cups flour (scant). 1}£ cups powdered sugar. 

% teaspoon soda. 1% teaspoons lemon juice. 

Cream the butter, add flour gradually, mixed and sifted 
with soda, then add lemon juice. Beat whites of eggs 
until stiff; add sugar gradually, and combine the mix¬ 
tures. Bake fifty minutes in a long shallow pan. Cover 
with Opera Caramel Frosting. 


Pound Cake. 

1 lb. butter. Whites 10 eggs. 

1 lb. sugar. 1 lb. flour. 

Yolks 10 eggs. % teaspoon mace. 

2 tablespoons brandy. 

Cream the butter, add sugar gradually, and continue 
beating; then add yolks of eggs beaten until thick and 
lemon colored, whites of eggs beaten until stiff and dry, 
flour, mace, and brandy. Beat vigorously live minutes. 
Bake in a deep pan one and one fourth hours in a slow oven ; 
or if to be used for fancy ornamented cakes, bake thirty 
to thirty-five minutes in a dripping-pan. 


English Fruit Cake. 


1 lb. butter. 

1 lb. light brown sugar. 
0 eggs. 

1 lb. flour. 

2 teaspoons mace. 

2 teaspoons cinnamon, 

1 teaspoon soda. 


2 tablespoons milk. 

3 lbs. currants. 

2 lbs. raisins seeded and 
finely chopped, 
lb. almonds blanched and 
shredded. 

1 lb. citron thinly sliced and 
cut in strips. 


Cream the butter, add sugar gradually, and beat thor¬ 
oughly. Separate yolks from whites of eggs; beat yolks 
until thick and lemon colored, whites until stiff and dry, 
and add to first mixture. Then add milk, fruit, and 
flour mixed and sifted with mace, cinnamon, and soda. 


432 


130ST0N COOKING-SCHOOL COOK BOOK. 


Put in deep puns, cover with buttered paper, steam three 
hours, and bake one and one-half hours in a slow oven, 
or bake four hours in a very slow oven. 


Imperial Cake. 


y lb. butter . 

y lb. sugar. 

Yolks 5 eggs. 

Whites 5 eggs. 

Grated rind y lemon. 

2 teaspoons lemon juice. 

Mix same as Pound Cake, 
Hour, and nuts at the last. 


y lb. raisins seeded and 
cut in pieces. 

y cup walnut meat broken 
in pieces. 
y lb. Hour. 
y teaspoon soda. 

adding raisins dredged with 


Wedding Cake. 


1 lb. butter. 

1 lb. sugar. 

12 eggs. 

1 lb. hour. 

2 teaspoons cinnamon 
Nutmeg,' 


Allspice, 

Mace, 


% teaspoon 
each. 


y teaspoon clove. 

3 lbs. raisins seeded and 
cut in pieces. 

1 lb. currants. 

1 lb. citron thinly sliced 
and cut in strips. 

1 lb. figs finely chopped. 
y cup brandy. 


2 tablespoons lemon juice. 


Cream the butter, add sugar gradually, and beat thor¬ 
oughly. Separate yolks from whites of eggs ; beat yolks 
until thick and lemon colored, whites until stiff and dry, 
and add to first mixture. Add flour (excepting one-third 
cup, which should be reserved to dredge fruit) mixed 
and sifted, with spices, brandy, and lemon juice. Then add 
fruit, except citron, dredged with reserved flour. Dredge 
citron with flour and put in layers between cake mixture 
when putting in the pan. Bake same as English Fruit 
Cake. 



CAKE FILLINGS AND FKOSTINGS. 


433 


CHAPTER XXXII. 

CAKE FILLINGS AND FKOSTINGS. 

Cream Filling. 

% cup sugar. 2 eggs. 

Yz cup flour. 2 cups scalded milk. 

Y teaspoon salt. 1 teaspoon vanilla or 

Y teaspoon lemon extract. 

Mix dry ingredients, add eggs slightly beaten, and pour 
on gradually scalded milk. Cook fifteen minutes in double 
boiler, stirring constantly until thickened, afterwards occa¬ 
sionally. Cool slightly and flavor. 

Chocolate Cream Filling. 

• 

Put one and one-fourth squares Baker’s chocolate in a 
saucepan and melt over hot water. Add to Cream I fil¬ 
ing, using in making one cup sugar in place of seven- 
eighths cup. 

Coffee Cream Filling. 

Flavor Cream Filling with one and one-half tablespoons 
coffee extract. 

French Cream Filling. 

% cup thick cream Y cup powdered sugar. 

Y cup milk. White one egg. 

Y teaspoon vanilla. 

Dilute cream with milk and beat until stiff, using Dover 
egg-beater. Add sugar, white of egg beaten until stiff, 

and vanilla. 


28 


P3d 


BOSTON COOKING-SCHOOL COOK BOOK. 


Strawberry Filling. 

1 cup thick cream. White 1 egg. 

y z cup sugar. % CU P strawberries. 

y teaspoon vanilla. 

Beat cream until stiff, using Dover egg-beater, add 
sugar, white of egg beaten until stiff, strawberries masked, 
and vanilla. 

Lemon Filling. 

1 cup sugar. y cu P lemon juice. 

2y tablespoons flour. 1 egg. 

Grated rind 2 lemons. 1 teaspoon butter. 

Mix sugar and flour, add grated rind, lemon juice, and 
egg slightly beaten. Put butter in saucepan; when melted, 
add mixture, and stir constantly until boiling point is 
reached. Care must be taken that mixture does not adhere 
to bottom of saucepan. Cool before spreading. 

Orange Filling. 

y cup sugar. y cup orange juice. 

2y tablespoons flour. y tablespoon lemon juice. 

Grated rind y orange. 1 egg slightly beaten. 

1 teaspoon butter. 

Mix ingredients in order given. Cook ten minutes in 
double boiler, stirring constantly. Cool before spreading. 

Chocolate Filling. 

2y squares chocolate. 3 tablespoons milk. 

1 cup powdered sugar. Yolk 1 egg. 

y teaspoon vanilla. 

Melt chocolate over hot water, add one-half the sugar, 
and milk; add remaining sugar, and yolk of egg; then 
cook in double boiler until it thickens, stirring constantly 
at first, that mixture may be perfectly smooth. Cool 
slightly, flavor, and spread. 

Nut or Fruit Filling. 

To White Mountain Cream add chopped walnuts, al¬ 
monds, figs, dates, or raisins, separately or in combination. 


CAKE KILLINGS AND FilOSTINGS. 


455 


Cocoanut Filling. 

Whites 2 eggs. Fresh grated cocoanut. 

Powdered sugar. 

Beat whites of eggs on a platter with a fork until stiff. 
Add enough powdered sugar to spread. Spread over 
cake, sprinkle thickly with cocoanut. Use for layer cake, 
having tilling between and on top. 

Lemon Cocoanut Cream. 

Juice and grated rind 1 lemon. Yolks 2 eggs. 

1 cup powdered sugar. 1 cup shredded cocoanut. 

Mix lemon juice and rind with sugar and yolks of eggs 
slightly beaten; cook ten minutes in double boiler, stir¬ 
ring constantly ; then add cocoanut. Cool and use as a 
tilling for Corn-starcli Cake. 

Fig Filling. 

* 

% lh. figs finely chopped. % cup boiling water. 

z '3 cup sugar. 1 tablespoon lemon juice. 

Mix ingredients in the order given and cook in double 
boiler until thick enough to spread. 

Marshmallow Paste. 

% cup sugar. Mb* marshmallows. 

*4 cup milk. 2 tablespoons hot water. 

teaspoon vanilla. 

Put sugar and milk in a saucepan, heat slowly to boil¬ 
ing point without stirring, and boil six minutes. Break 
marshmallows in pieces and melt in double boiler, add hot 
water and cook until mixture is smooth, then add hot 
syrup gradually, stirring constantly. Beat until cool 
enough to spread, then add vanilla. This may be used 
for both filling and frosting. 

o o 

Pistachio Paste. 

> 

To Marshmallow Paste add a few drops extract of al¬ 
mond, one-third cup pistachio nuts blanched and chopped, 
and leaf green to color. Use same as Marshmallow Paste. 


436 


BOSTON COOKING-SCHOOL COOK BOOK. 


Prune Almond Filling. 

To White Mountain Cream add one-lialf cup selected 
prunes, stoned and cut in pieces, and one-third cup al¬ 
monds blanched and chopped. 

Confectioners' Frosting. 

2 tablespoons boiling water or cream. Confectioners’ sugar. 

Flavoring. 

To liquid add enough sifted sugar to make of right con¬ 
sistency to spread ; then add flavoring. Fresh fruit juice 
may be used in place of boiling water. This is a most 
satisfactory frosting, and is both easily and quickly made. 

Orange Frosting. 

Grated rind 1 orange. 1 tablespoon orange juice. 

1 teaspoon brandy. Yolk 1 egg. 

Fj teaspoon lemon juice. Confectioners’ sugar. 

Add rind to brandy and fruit juices; let stand fifteen 
minutes. Strain, and add gradually to yolk of egg 
slightly beaten. Stir in confectioners’ sugar until of 
right consistency to spread. 

Gelatine Frosting. 

2J4 tablespoons boiling water. % cup confectioners’ 

% teaspoon granulated gelatine. sugar. 

teaspoon vanilla. 

Dissolve gelatine in boiling water. Add sugar and 
flavoring and beat until of right consistency to spread. 
Crease in squares when slightly hardened. 

Plain Frosting. 

White 1 egg. % teaspoon vanilla or 

2 teaspoons cold water. % tablespoon lemon juice. 

% cup confectioners’ sugar. 

Beat white of egg until stiff; add water and sugar. 
Beat thoroughly, then add flavoring. Use more sugar if 
needed. Spread with a broad-bladed knife. 


OAKD KILLINGS AND FIIOSTINGS. 


437 


Chocolate Frosting I. 

\% squares chocolate. Yolk 1 egg. 

)'3 cup scalded cream. teaspoon melted butter. 

Few grains salt. Confectioners’ sugar. 

lv> teaspoon vanilla. 

Melt chocolate over hot water, add cream gradually, 
salt, yolk of egg, and butter. Stir in confectioners’ sugar 
until of right consistency to spread ; then add flavoring. 

Chocolate Frosting II. 

1% cups sugar. 4 squares chocolate, melted. 

zi cup hot water. % teaspoon vanilla. 

Boil sugar and water, without stirring, until syrup will 
thread when dropped from tip of spoon. Pour syrup 
gradually on melted chocolate, and continue beating 
until of right consistency to spread; then add flavoring. 

White Mountain Cream. 

1 cup sugar. 1 teaspoon vanilla or 

cup boiling water. tablespoon lemon juice. 

White 1 egg. 

Put sugar and water in saucepan, and stir to prevent 
sugar from adhering to saucepan ; heat gradually to boil¬ 
ing point, and boil without stirring until syrup will thread 
when dropped from tip of spoon or tines of silver folk. 
Pour syrup gradually on beaten white of egg, beating 
mixture constantly, and continue beating until of right 
consistency to spread; then add flavoring and pour over 
cake, spreading evenly with back of spoon. Crease as 
soon as firm. If not beaten long enough, frosting will 
run ; if beaten too long, it will not be smooth. Frosting 
beaten too long may be improved by adding a few drops 
of lemon juice or boiling water. This frosting is soft 
inside, and has a glossy surface. If frosting is to be 
ornamented with nuts or candied cherries, place them on 
frosting as soon as spread. 


438 BOSTON COOKTNO-SCHOOL COOK LOOK. 


Ice Cream Frosting. 

2 cups sugar. Whites 2 eggs. 

G tablespoons water. teaspoon vanilla. 

Follow directions for White Mountain Cream. 

Boiled Frosting. 

1 cup sugar. cup water. Whites 2 eggs. 

1 teaspoon vanilla, or tablespoon lemon juice. 

Make same as White Mountain Cream. This frosting, 
on account of the larger quantity of egg, does not stiffen 
so quickly as White Mountain Cream, therefore is more 
successfully made by the inexperienced. 

Boiled Chocolate Frosting. 

To White Mountain Cream or Boiled Frosting add one 
and one-half squares melted chocolate as soon as syrup is 
added to whites of eggs. 

Brown Frosting. 

Make same as Boiled Frosting, using brown sugar in 
place of white sugar. 

Maple Sugar Frosting. 

1 lb. soft maple sugar. % cup boiling water. Whites 2 eggs. 

Break sugar in small pieces, put in saucepan with boil¬ 
ing water, and stir occasionally until sugar is dissolved. 
Boil without stirring until syrup will thread when dropped 
from tip of spoon. Pour syrup gradually on beaten whites, 
beating mixture constantly, and continue beating until of 
right consistency to spread. 

Cream Maple Sugar Frosting. 

1 lb. soft maple sugar. 1 cup cream. 

Break sugar in small pieces, put in saucepan with 
cream, and stir occasionally until sugar is dissolved. 
Boil without stirring until a ball can be formed when 
mixture is tried in cold water. Beat until of right con- 
sistence to spread. 


CAKE FILLINGS AND FROSTINGS. 




Milk Frosting. 

1% cups sugar. 1 teaspoon butter. 

CU P m ilk. )4 teaspoon vanilla. 

Put blitter in saucepan , when melted, add sugar and * 
milk. Stir to be sure that sugar does not adhere to 
saucepan, heat to boiling point, and boil without stir¬ 
ring thirteen minutes. Remove from fire, and beat until 
of right consistency to spread ; then add flavoring and 
pour over cake, spreading evenly with back of spoon. 
Crease as soon as firm. 

Caramel Frosting I. 

Make as Milk Frosting, adding one and one-half squares 
melted chocolate as soon as boiling point is reached. 

Caramel Frosting II. 

1/3 cups sugar. cup butter. 

73 cup grated maple sugar. % cup cream. 

Mix ingredients and boil thirteen minutes. Beat until 
of right consistency to spread. 

Opera Caramel Frosting. 

1 % cups brown sugar. % cup thin cream. 

}{ z tablespoon butter. 

Boil ingredients together until a ball can be formed 
when mixture is tried in cold water. It takes about forty 
minutes for boiling. Beat until of right consistency to 
spread. 

Fondant Icing. 

The mixture in which small cakes- are dipped for icing 
is fondant, the recipe for which may be found in chapter 
on Confections. Cakes for dipping must first be glazed. 

To Glaze Cakes. Beat white of one egg slightly, and 
add one tablespoon powdered sugar. Apply with a 
brush to top and sides of cakes. After glazing, cakes 
should stand over night before dipping. 


440 BOSTON COOKING-SCHOOL COOK BOOK. 


To Dip Cakes. Melt fondant over hot water, and color 
and flavor as desired. Stir to prevent crust from forming 
on top. Take cake to be dipped on a three-tined fork 
and lower in fondant three-fourths the depth of cake. 
Remove from fondant, invert, and slip from fork to a 
board. Decorate with ornamental frosting and nut meat, 
candied cherries, angelica, or candied violets. For small 
ornamented cakes, pound cake mixture is baked a little 
more than one inch thick in shallow pans, and when cool 
cut in squares, diamonds, triangles, circles, crescents, etc. 


Ornamental Frosting I. 

2 cups sugar. Whites 3 eggs. 

1 cup water. bi teaspoon tartaric acid. 

Boil sugar and water until syrup when dropped from 
tip of spoon forms a long thread. Pour syrup gradu¬ 
ally on beaten whites of eggs, beating constantly; then 
add acid and continue beating. When stiff enough to 
spread, put a thin coating over cake. Beat remaining 
frosting until cold and stiff enough to keep in shape 
after being forced through a pastry tube. After first 
coating on cake has hardened, cover with a thicker layer, 
and crease for cutting. If frosting is too stiff to spread 
smoothly, thin with a few drops of water. With a pastry 
bag and variety of tubes, cake may be ornamented as 
desired. 

Ornamental Frosting II. 

Whites 3 eggs. 1 tablespoon lemon juice. 

Confectioners’ sugar, sifted. 

Put eggs in a large bowl, add two tablespoons sugar, 
and beat three minutes, using a perforated w r ooden spoon. 
Repeat until one and one-half cups sugar are used. Add 
lemon juice gradually, as mixture thickens. Continue 
adding sugar by spoonfuls, and beating until frosting is 
stiff enough to spread. This may be determined by 
taking up some of mixture on back of spoon, and with a 


CAKE FILLINGS AND FR0ST1NGS. 


441 


cn.se knife making a cut through mixture; if knife makes 
a clean cut and frosting remains parted, it is of right 
consistency. Spread cake thinly with frosting; when 
this has hardened, put on a thicker layer, having mixture 
somewhat stiffer than first coating, and then crease for 
cutting. To remaining frosting add enough more sugar, 
that frosting may keep in shape after being forced 
through a pastry bag and tube. 

With a pastry bag and variety of tubes, cake may be 
ornamented as desired. 



Cake being ornamented witli Ornamental Frosting. 

Marshmallow Frosting. 

Melt one cup white fondant; add the white of one egg 
beaten until stiff, and stir over the fire two minutes. 
Remove from range, and beat until of right consistency 
to spread. Flavor with one-fourth teaspoon water white 
vanilla. This is a most delicious frosting for chocolate 
cake, but will never spread perfectly smooth. 









442 


UOISTO.N COOKJNU-JSCilOOL COOK I300K. 


CHAPTER XXXIII. 

FANCY CAKES AND CONFECTIONS. 

LMOND paste for making macaroons and small 



fancy cakes may be bought of dealers who keep 
confectioners’ supplies, although sometimes a resident 
baker or confectioner will sell a small quantity. Almond 
paste is put up in five-pound tin pails, and retails for one 
and one-half dollars per pail. During the cold weather 
it will keep after being opened for a long time. 


Macaroons. 


% lb. almond paste. 


Whites 3 eggs. 


lb. powdered sugar. 


Work together almond paste and sugar on a smooth 
board or marble slab. Then add whites of eu’o's 


gradually, and work until mixture is perfectly smooth. 
Confectioners at first use the hand, afterward a palette 
knife, which is not only of use for mixing but for keeping 
board clean. Shape, using a pastry bag and tube, 
on a tin sheet covered with buttered paper, one-lialf 
inch apart; or drop mixture from tip of spoon in small 
piles. Macaroon mixture is stiff enough to hold its 
shape, but in baking spreads. Bake fifteen to twenty 
minutes in a slow oven. If liked soft, they should be 
slightly baked. After removing from oven, invert paper, 
and wet with a cloth wrung out of cold water, when 
macaroons will easily slip off. 


FANCY CAKES AND CONFECTIONS. 


443 


Almond Macaroons. 

Sprinkle Macaroons, before baking, with almonds 
blanched and shredded, or chopped. 

Crescents. 

% lb. almond paste. Almonds blanched and 

2 oz. confectioners’ sugar. finely chopped. 

White 1 small egg. 

Mix same as Macaroons. Shape mixture, which is quite 
soft, in a long roll. Cut pieces from roll three-fourths 
inch long. Roll each separately in chopped nuts, at the 
same time shaping to form a crescent. Bake twenty 
minutes on a buttered tin sheet in a slow oven. Cool 
and frost with Confectioners’ Frosting, made thin enough 
to apply with a brush, and flavored with lemon juice until 
quite acid. Other nuts may be used in place of almonds. 

Cinnamon Bars. 

10 oz. almond paste. White 1 egg. 

5 oz. confectioners’ sugar. }o teaspoon cinnamon. 

Mix same as Macaroons. Dredge a board with sugar, 
knead mixture slightly, and shape in a long roll. Pat 
and roll one-fourth inch thick, using a rolling-pin. After 
rolling, the piece should be four inches wide. Spread with 
frosting made of white of one egg and two-thirds cup 
confectioners’ sugar beaten together until stiff enough to 
spread. Cut in strips four inches long by three-fourths 
inch wide. This must be quickly done, as a crust soon 
forms over frosting. To accomplish this, use two knives, 
one placed through mixture where dividing line is to be 
made, and the other used to make a clean sharp cut on 
both sides of first knife. Knives should be kept clean by 
wiping on a damp cloth. Remove strips, as soon as cut, 
to a tin sheet, greased with lard and then floured. Bake 
twenty minutes on centre grate in a slow oven. 


444 BOSTON COOKING-SCIIOOL COOK BOOK. 


Horseshoes. 

Use Cinnamon Bar mixture. Cover with frosting col¬ 
ored with fruit red. Cut in strips six inches long by 
one-half inch wide. As soon as cut, shape quickly, at 
the same time carefully, in form of horseshoes. Bake 
same as Cinnamon Bars. When cool, make eight dots 
with chocolate frosting to represent nails. 

Cocoanut Cakes I. 

lb. fresh grated cocoanut. 0 oz. sugar and glucose, 

Whites 1>«> eggs. using one mixing-spoon 

glucose. 

o 

German Confectioner. 

Cook cocoanut, sugar and glucose, in double boiler un¬ 
til mixture clings to spoon, add whites of eggs, stir 
vigorously, and cook until mixture feels sticky when 
tried between the fingers. Spread in a wet pan, cover 
with wet paper, and chill on ice. Shape in small balls, 
first dipping hands in cold water. Bake twenty minutes 
in a slow oven on a tin sheet greased with white wax. 

Cocoanut Cakes II. 

1 lb. fresh grated cocoanut. % lb. sugar. 

Whites 2 eggs. 

Cook, shape, and bake same as Cocoanut Cakes I. 

Stuffed Dates I. 

Make a cut the entire length of dates and remove stones. 
Fill cavities with castanea nuts, English walnuts, or 
blanched almonds, and shape in original form. Roll in 
granulated sugar. Pile in rows on a small plate covered 
with a doily. If castanea nuts are used, with a sharp 
knife cut off the brown skin which lies next to shell. 

Stuffed Dates II. 

Remove stones from dates and fill cavities with 
Neufchatel cheese. 


CONFECTIONS. 


445 


Salted Almonds I. 

Blanch one-fourth pound Jordan almonds and dry on a 
towel. Put one-third cup olive oil in a very small sauce¬ 
pan. When hot, put in one-fourth of the almonds and fry 
until delicately browned, stirring to keep almonds con¬ 
stantly in motion. Remove with a spoon or small skim¬ 
mer, taking up as little oil as possible. Drain on brown 
paper and sprinkle with salt; repeat until all are fried. 
It may be necessary to remove some of the salt by wiping 
nuts with a napkin. 

Salted Almonds II. 

Prepare almonds as for Salted Almonds I. Fry in one- 
third cup fat, using half lard and half clarified butter or 
all cocoanut butter. Drain and sprinkle with salt. 

Salted Peanuts. 

In buying peanuts for salting, get those which have 
not been roasted. Remove skins and fry same as Salted 
Almonds I. or II. 

Salted Pecans. 

Shelled pecans may be bought by the pound, which is 
much the best way when used for salting, as it is difficult 
to remove the nut meat without breaking. Fry same 
as Salted Almonds I. or II. Care must be taken that 
they do not remain in fat too long; having a dark skin, 
color does not determine when they are sufficiently 
cooked. 

Parisian Sweets. 

1 lb. figs. 1 lb. English walnut meat. 

1 lb. dates. Confectioners’ sugar. 

Pick over and remove stems from figs and stones from 
dates. Mix fruit with walnut meat, and force through 
a meat-chopper. Work, using the hands, on a board 
dredged with confectioners’ sugar, until well blended. 
Roll to one-fourth inch thickness, using confectioners’ 


440 


BOSTON COOKING-SCHOOL COOK BOOK. 


sugar for dredging board and pin. Shape with a small 
round cutter, first dipped in sugar, or cut with a sharp 
knife in three-fourth inch squares. Roll each piece in 
confectioners’ sugar, and shake to remove superfluous 
sugar. Pack in layers in a tin box, putting paper 
between each layer. These confections may be used at 
dinner in place of bonbons or ginger chips. A com¬ 
bination of nut meat (walnut, almond, and filbert) may 
be used in equal proportions. 

Molasses Candy. 

2 cups Porto Rico molasses. o tablespoons butter. 

% cup sugar. 1 tablespoon vinegar. 

An iron kettle with a rounding bottom (Scotch kettle), 
or copper kettle is best for candy making. If one has no 
copper kettle, a granite kettle is best for sugar candies. 

Put butter in kettle, place over fire, and when melted, 
add molasses and sugar. Stir until sugar is dissolved. 
During the first of the boiling, stirring is unnecessary; 
but when nearly cooked, it should be constantly stirred. 
Boil until, when tried in cold water, mixture will become 
brittle. Add vinegar just before taking from fire. Pour 
into a well buttered pan. When cool enough to handle, 
pull until porous and light colored, allowing candy to 
come in contact with tips of fingers and thumbs, not to be 
squeezed in the hand. Cut in small pieces, using large 
shears or a sharp knife, and then arrange on slightly 
buttered plates to cool. 

Velvet Molasses Candy. 

1 cup molasses. 8 tablespoons vinegar. 

8 caps sugar. 14 teaspoon cream of tartar. 

1 cup boiling water. cup melted butter. 

^ teaspoon soda. 

Put first four ingredients in kettle placed over front of 
range. As soon as boiling point is reached, add cream 
of tartar. Boil until, when tried in cold water, mixture 


CONFECTIONS. 


447 


will become brittle. Stir constantly dining last part of 
cooking. When nearly done, add butter and soda. Pour 
into a buttered pan and pull same as Molasses Candy. 
While pulling, add one teaspoon vanilla, one-half teaspoon 
lemon extract, few drops oil of peppermint, or few drops 
oil of wintergreen. 

Buttercups. 

2 cups molasses. 2 tablespoons butter. 

1 cup sugar. % teaspoon cream of tartar. 

yX cup boiling water. Fondant flavored with vanilla. 

Boil ingredients (except fondant) until, when tried in 
cold water, a firm ball may be formed in the fingers, not 
stirring until the last few minutes of cooking. Pour on 
a buttered platter, and when cool enough to handle, pull 
until light colored. Shape on a floured board, having 
strip wide enough to enclose a roll of fondant one inch 
in diameter. Place fondant on candy, bring edges of 
candy together, and press firmly over fondant. With 
both hands pull candy into a long strip. Cut in small 
pieces; each piece will consist of fondant encircled with 
molasses candy. Care must be taken that candy is not 
cooked too long, as it should be soft rather than brittle. 

Vinegar Candy. 

2 cups sugar. % cup vinegar. 

2 tablespoons butter. 

Put butter into kettle; when melted, add sugar and 
vinegar. Stir until sugar is dissolved, afterwards occa¬ 
sionally. Boil until, when tried in cold water, mixture 
will become brittle. Turn on a buttered platter to cool. 
Pull and cut same as Molasses Candy. 

Ice Cream Candy. 

3 cups sugar. % cup boiling water. 

3^ teaspoon cream of tartar. tablespoon vinegar. 

Boil ingredients together without stirring, until, when 
tried in cold water, mixture will become brittle. Turn on 


448 BOSTON COOKING-SCHOOL COOK BOOK. 


a well buttered platter to cool. As edges cool, fold 
towards centre. As. soon as it can be handled, pull until 
white and glossy. While pulling, flavor as desired, using 
vanilla, orange extract, coffee extract, oil of sassafras, 
or melted chocolate. Cut in sticks or small pieces. 

Butter Scotch. 

1 cup sugar. 1 tablespoon vinegar. 

^ cup molasses. 2 tablespoons boiling water. 

% cup butter. 

Boil ingredients together until, when tried in cold water, 
mixture will become brittle. Turn into a well buttered 
pan; when slightly cool, mark with a sharp-pointed knife 
in squares. This candy is much unproved by cooking a 
small piece of vanilla bean with other ingredients. 

Butter Taffy. 

2 cups light brown sugar. 2 tablespoons water. 

% cup molasses. Jg teaspoon salt. 

2 tablespoons vinegar. ^ cup bu del*. 

2 teaspoons vanilla. 

Boil first five ingredients until, when tried in cold water, 
mixture will become brittle. When nearly done, add 
butter, and just before turning into pan, vanilla. Cool, 
and mark in squares. 

Horehound Candy. 

% square inch pressed 2 cups boiling water, 

horehound. 3 cups sugar, 

i/ teaspoon cream of tartar. 

Pour boffins: waater over horehound which lias been 
separated in pieces; let stand one minute, then strain 
through double cheese cloth. Put into a granite kettle 
with remaining ingredients, and boil until, when tried in 
cold water, mixture will become brittle. Turn into a 
buttered pan, cool slightly, then mark in small squares. 
Small square packages of horehound may be bought for 
five cents. 


CONNECTIONS. 


449 


Chocolate Caramels. 


2)^ tablespoons butter. 
2 cups molasses. 

1 cup brown sugar. 


% cup milk. 

•j squares cliocolate. 
1 teaspoon vanilla. 


Put butter into kettle; when melted, add molasses, 



until chocolate is melted. Boil until, when tried in cold 
water, a linn ball may be formed in the lingers. Add 
vanilla just after taking from tire. Turn into a buttered 
pan, cool, and mark in small squares. 


Nut Chocolate Caramels. 


To Chocolate Caramels add the meat from one pound 
English walnuts broken in pieces, or one-half pound 
almonds blanched and chopped. 


Peanut Nougat. 


1 lb. sugar. 


1 quart peanuts. 


Shell, remove skins, and finely chop peanuts. Sprinkle 
with one-fourth teaspoon salt. Put sugar in a perfectly 
smooth granite saucepan, place on range, and stir con¬ 
stantly until melted to a syrup, taking care to keep sugar 
from sides of pan. Add nut meat, pour at once into a 
warm buttered tin, and mark in small squares. If sugar 
is not removed from range as soon as melted, it will 
quickly caramelize. 


Nut Bar. 


Cover the bottom of a buttered shallow pan with one 
and one-third cups nut meat (castaneas, English walnuts, 
or almonds) cut in quarters. Pour over one pound sugar, 
melted as for Peanut Nougat. Mark in bars. 


29 


450 BOSTON COOKING-SCHOOL COOK BOOK. 


French Nougat. 

y lb. confectioners’ sugar. I 4 lb. almonds blanched 

and finely chopped. 

Confectioners’ chocolate. 

Put sugar in a saucepan, place on range, and stir con¬ 
stantly until melted; add almonds, and pour on an oiled 
marble. Fold mixture as it spreads with a broad-bladed 
knife, keeping it constantly in motion. Divide in four 
parts, and as soon as cool enough to handle shape in long 
rolls about one-third inch in diameter, keeping rolls in 
motion until almost cold. When cold, snap in pieces one 
and one-lialf inches long. This is done by holding roll 
at point to be snapped over the sharp edge of a broad- 
bladed knife and snapping. Melt confectioners’ chocolate, 
over hot water, beat with a fork until light and smooth, 
and when slightly cooled dip pieces in chocolate and with 
a two-tined fork or bonbon dipper remove from choco¬ 
late to oiled paper, drawing dipper through top of each 
the entire length, thus leaving a ridge. Chocolate best 
adapted for dipping bonbons and confections must be 
bought where confectioners’ supplies are kept. 

Nougatine Drops. 

Drop French Nougat mixture from the tip of a spoon 
on an oiled marble very soon after taking from fire. 
These drops have a rough surface. When cold, dip in 
melted confectioners’ chocolate. 


Winter green Wafers. 

.1 oz. gum tragacanth. Confectioners’ sugar. 

1 cup cold water. Oil of wintergreen. 

Soak gum tragacanth in water twenty-four hours, and 
rub through a fine wire sieve; add enough confectioners’ 
sugar to knead. Flavor with a few drops oil of winter- 
green. If liked pink, color with fruit red. Roll until 


CON FEOTIONS. 


451 


very thin on a hoard or marble dredged ■with sugar. 
Shape with a small round cutter or cut in three-fourths 
inch squares. Spread wafers, cover, and let stand until 
dry and brittle. This mixture may be flavored with oil 
of lemon, clove, sassafras, etc., and colored as desired. 

Cocoanut Cream Candy. 

1/4 cups sugar. 2 teaspoons butter. 

% cup milk. . V 3 cup shredded cocoanut. 

% teaspoon vanilla. 

Put blitter into granite saucepan; when melted, add 
sugar and milk, and stir until sugar is dissolved. Heat 
to boiling point, and boil twelve minutes; remove from 
lire, add cocoanut and vanilla, and beat until creamy and 
mixture begins to sugar slightly around edge of sauce¬ 
pan. Pour at once into a buttered pan, cool slightly, 
and mark in squares. One-half cup nut meat, broken in 
pieces, may be used in place of cocoanut. 

Chocolate Cream Candy. 

2 cups sugar. 1 tablespoon butter. 

% cup milk. 2 squares chocolate. 

1 teaspoon vanilla. 

Put butter into granite saucepan; when melted, add 
sugar and milk. Heat to boiling-point; then add choco¬ 
late, and stir constantly until chocolate is melted. Boil 
thirteen minutes, remove from fire, add vanilla, and beat 
until creamy and mixture begins to sugar slightly around 
edge of saucepan. Pour at once into a buttered pan, 
cool slightly, and mark in squares. Omit vanilla, and 
add, while cooking, one-fourth teaspoon cinnamon. 

Maple Sugar Candy. 

1 lb. soft maple sugar. cup boiling water. 

% cup thin cream. % cup English walnut or pecan 

meat cut in pieces. 

Break sugar in pieces; put into a saucepan with cream 
and water. Bring to boiling point, and boil until a soft 


452 BOSTON COOKING-SCHOOL COOK BOOK. 


ball is formed when tried in cold water. Remove from 
lire, beat until creamy, add nut meat, and pour into a 
buttered tin. Cool slightly, and mark in squares. 


Sultana Caramels. 


2 cups sugar, 
ig cup milk, 
cup molasses, 
cup butter. 


2 squares chocolate. 

1 teaspoon vanilla. 

14 cup English walnut or hickory 
nut meat cut in pieces. 


2 tablespoons Sultana raisins. 


Put butter into a saucepan; when melted, add sugar, 
milk, and molasses. Heat to boiling point, and boil 
seven minutes. Add chocolate, and stir until chocolate 
is melted; then boil seven minutes longer. Remove from 
lire, beat until creamy, add nuts, raisins, and vanilla, 
and pour at once into a buttered tin. Cool slightly, and 
mark in squares. 

Pralines. 


1J4 cups powdered sugar. 2 cups hickory nut or pecan 

1 cup maple syrup. meat cut in pieces. 

14 cup cream. 

Boil first three ingredients until, when tried in cold 
water, a soft ball may be formed. Remove from fire, 
and beat until of a creamy consistency; add nuts, and 
drop from tip of spoon in small piles on buttered paper. 


Creamed Walnuts. 

White 1 egg. % teaspoon vanilla. 

44 tablespoon cold water. 1 lb. confectioners’ sugar. 

English walnuts. 

Put egg, water, and vanilla in a bowl, and beat until 
well blended. Add sugar gradually until stiff enough to 
knead. Shape in balls, flatten, and place halves of w r al- 
nuts opposite each other on each piece. Sometimes all 
the sugar wall not be required. 


BOILED SI) GAB FOR CONFECTIONS. 


453 


Peppermints. 

\y<> cups sugar. 54 cup boiling water. 

G drops oil of peppermint. 

Put sugar and water into a granite saucepan and stir 
until sugar is dissolved. Boil ten minutes ; remove from 
lire, add peppermint, and beat until of right consistency 
Drop from tip of spoon on slightly buttered paper. 


BOILED SUGAR FOR CONFECTIONS. 


Eleven tests are considered for boiling sugar: — 


Small thread, 215° F. 

The feather, 232°. 

Large thread, 217°. 

Soft ball, 238°. 

Pearl, 220°. 

Hard ball, 218°. 

Large pearl, 222°. 

Small crack, 2!)0°. 

The blow, 230°. 

Crack, 310°. 


Caramel, 350°. 

Fondant, the basis of all French candy, is made of 
sugar and water boiled together (with a small quantity 
of cream of tartar to prevent sugar from granulating) to 
soft ball, 238° F. The professional confectioner is able 
to decide when syrup has boiled to the right temperature 
by sound while boiling, and by testing in cold water; 
these tests at first seem somewhat difficult to the amateur, 
but only a little experience is necessary to make fondant 
successfully. A sugar thermometer is often employed, 
and proves valuable, as by its use one need not exercise 
his judgment. 

White Fondant. 

2 y 2 lbs. sugar. 1 cups hot, water. 

54 teaspoon cream of tartar. 

Put ingredients into a smooth granite stewpan. Stir, 
place on range, and heat gradually to boiling point. 
Boil without stirring until, when tried in cold water, a 
soft ball may be formed that will just keep in shape, 
which is 238° F. After a few minutes’ boiling, sugar will 


454 BOSTON COOKING-SCHOOL COOK BOOK. 


adhere to sides of kettle; this should be washed off with 
the hand first dipped in cold water. Have a pan of cold 
water near at hand, dip hand in cold water, then quickly 
wash off a small part of the sugar with tips of fingers, and 
repeat until all sugar adhering to side of saucepan is re¬ 
moved. If this is quickly done, there is no danger of burn¬ 
ing the fingers. Pour slowly on a slightly oiled marble slab. 
Let stand a few minutes to cool, but not long enough to 
become hard around the edge. Scrape fondant with chop¬ 
ping knife to one end of marble, and work with a wooden 
spatula until white and creamy. It will quickly change 
from this consistency, and begin to lump, when it should 
be kneaded with the hands until perfectly smooth. 

Put into a bowl, cover with oiled paper to exclude air, 
that a crust may not form on top, and let stand twenty- 
four hours. A large oiled platter and wooden spoon may 
be used in place of marble slab and spatula. Always 
make fondant on a clear day, as a damp, heavy atmos¬ 
phere has an unfavorable effect on the boiling of sugar. 

Coffee Fondant. 

2 }.< lbs. sugar. cup ground coffee. 

ly 2 cups cold water. % teaspoon cream of tartar. 

Put water and coffee in saucepan, and heat to boiling- 
point. Strain through double cheese cloth; then add 
sugar and cream of tartar. Boil and work same as White 
Fondant. 

Maple Fondant. 

\y lbs. maple sugar. 1 cup hot water. 

134 lbs. sugar. y teaspoon cream of tartar. 

Break maple sugar in pieces, and add to remaining in¬ 
gredients. Boil and work same as White Fondant. 

Bonbons. 

The centres of bonbons are made of fondant shaped 
in small balls. If White Fondant is used, flavor as de¬ 
sired,— vanilla being usually preferred. For cocoanut 


CONFECTIONS. 


455 


centres, work as much shredded cocoaimt as possible into 
a small quantity of fondant; for nut centres, surround 
pieces of nut meat with fondant, using just enough to 
cover. French candied cherries are often used in this 
way. Allow balls to stand over night, and dip the fol¬ 
lowing day. 

To Dip Bonbons. Put fondant in saucepan, and melt 
over hot water; color and flavor as desired. In coloring 
fondant, dip a small wooden skewer in coloring paste, 
take up a small quantity, and dip skewer in fondant. If 
care is not taken, the color is apt to be too intense. Dur¬ 
ing dipping, keep fondant over hot water that it may be 
kept of right consistency. For dipping, use a two-tined 
fork or confectioners’ bonbon dipper. Drop centres in 
fondant one at a time, stir until covered, remove from 
fondant, put on oiled paper, and bring end of dipper over 
the top of bonbon, thus leaving a tail-piece which shows 
that bonbons have been hand dipped. Stir fondant be¬ 
tween dippings to prevent a crust from forming. 

Cream Mints. 

Melt fondant over hot water, flavor with a few drops of 
oil of peppermint, wintergreen, clove, cinnamon, or orange, 
and color if desired. Drop from tip of spoon on oiled 
paper. Confectioners use rubber moulds for shaping 
cream mints; but these are expensive for home use, 
unless one is to make mints in large quantities. 

Cream Nut Bars. 

Melt fondant and flavor, stir in any kind of nut meat, 
cut in pieces. Turn in an oiled pan, cool, and cut in bars 
with a sharp knife. Maple Fondant is delicious with nuts. 

Dipped Walnuts. 

Melt fondant and flavor. Dip halves of walnuts as 
bonbon centres are dipped. Halves of pecan or whole 
blanched almonds may be similarly dipped. 


456 BOSTON COOKING-SOUOOL COOK BOOK. 


Tutti-Frutti Candy. 

Fill an oiled border-mould with three layers of melted 
fondant. Have bottom layer maple, well mixed with Eng¬ 
lish walnut meat; the second layer colored pink, flavored 
with rose, and mixed with candied cherries cut in quarters 
and tigs finely chopped; the third layer white, flavored 
with vanilla, mixed with nuts, candied cherries cut in 
quarters, and candied pineapple cut in small pieces. 
Cover mould with oiled paper, and let stand over night. 
Remove from mould, and place on a plate covered with 
a lace paper napkin. Fill centre with Bonbons and 
Glace Nuts. 


Glace Nuts. 

2 cups sugar. 1 cup boiling water. 

14 teaspoon cream of tartar. 

Put ingredients in a smooth saucepan, stir, place on 
range, and heat to boiling point. Boil without stirring 
until syrup begins to discolor, which is 310° F. Wash off 
sugar which adheres to sides of saucepan as in making 
fondant. Remove saucepan from lire, and place in 
larger pan of cold water to instantly stop boiling. Re¬ 
move from cold water and place in a saucepan of hot 
water during dipping. Take nuts separately on a long 
pin, dip in syrup to cover, remove from syrup, and place 
on oiled paper. 


Glace Fruits. 

For Glace Fruits, grapes, strawberries, sections of 
mandarins and oranges, and candied cherries are most 
commonly used. Take grapes separately from clusters, 
leaving a short stem on each grape. Dip in syrup made 
as for Glace Nuts, holding bv stem with pincers. Remove 
to oiled paper. Glace fruits keep but a day, and should 
only be attempted in cold and clear weather. 


CONFECTIONS. 


457 


Candied Orange Peel. 

Remove peel from four thin skinned oranges in quar¬ 
ters. Cover with cold water, bring to boiling point, and 
cook slowly until soft. Drain, remove white portion, 
using a spoon, and cut yellow portion in thin strips, 
using scissors. Boil one-half cup water and one cup 
sugar until syrup will thread when dropped from tip of 
spoon. Cook strips in syrup, live minutes, drain, and 
coat with line granulated sugar. 


Spun Sugar. 

2 lbs. sugar. 2 cups boiling water. 

I 4 teaspoon cream of tartar. 

Put ingredients in a smooth saucepan. Boil without 
stirring until syrup begins to discolor, which is 300° F. 
Wash off sugar which adheres to sides of saucepan as in 
making fondant. Remove saucepan from lire, and place 
in a larger pan of cold water to instantly stop boiling. 
Remove from cold water, and place in saucepan of hot 
water. Place two broomstick-handles over backs of 
chairs, and spread paper on the floor under them. When 
syrup is slightly cooled, put dipper in syrup, remove from 
syrup, and shake quickly back and forth over broom- 
handles. Carefully take off spun sugar as soon as formed, 
and shape in nests or pile lightly on a cold dish. Syrup 
may be colored if desired. Spun Sugar is served around 
bricks or moulds of frozen creams and ices. 

Dippers for spinning sugar are made of coarse wires; 
about twenty wires, ten inches long, are put in a bundle, 
and fastened with wire coiled round and round to form 
a handle. 


458 


BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER XXXIV. 

SANDWICHES AND CANAPES. 

I N preparing bread for sandwiches, cut slices as 
thinly as possible, and remove crusts. If butter is 
used, cream the butter, and spread bread before cutting 
from loaf. Spread half the slices with mixture to be 
used for filling, cover with remaining pieces, and cut 
in squares, oblongs, or triangles. If sandwiches are 
shaped with round or fancy cutters, bread should be 
shaped before spreading, that there may be no waste of 
butter. Sandwiches which are prepared several hours 
before serving-time may be kept fresh and moist by 
wrapping in a napkin wrung as dry as possible out of hot 
water, and keeping in a cool place. Paraffine paper is 
often used for the same purpose. Bread for sandwiches 
cuts better when a day old. Serve sandwiches piled on 
a plate covered with a doily. 

Rolled Bread. 

Cut fresh bread, while still warm, in as thin slices as 
possible, using a very sharp knife. Spread evenly with 
butter which has been creamed. Roll slices separately, 
and tie each with baby ribbon. 

Bread and Butter Folds. 

Remove end slice from bread. Spread end of loaf spar¬ 
ingly and evenly with butter which has been creamed. 
Cut off as thin a slice as possible. Repeat until the 
number of slices required are prepared. Remove crusts, 
put together in pairs, and cut in squares, oblongs, or 
triangles. Use white, entire wheat, Graham, or brown 
bread. 


SANDWICHES AND CANAPES. 


450 


Lettuce Sandwiches. 

Put fresh, crisp lettuce leaves, washed and thoroughly 
dried, between thin slices of buttered bread prepared as 
for Bread and Butter Folds, having a teaspoon of Mayon¬ 
naise on each leaf. 


Egg Sandwiches. 

Chop finely the whites of hard boiled eggs; force the 
yolks through a strainer or potato ricer. Mix yolks and 
whites, season with salt and pepper, and moisten with 
Mayonnaise or Cream Salad Dressing. Spread mixture 
between thin slices of buttered bread prepared as for 
Bread and Butter Folds. 


Sardine Sandwiches. 

Remove skin and bones from sardines, and mash to a 
paste. Add to an equal quantity of yolks of hard boiled 
eggs rubbed through a, sieve. Season with salt, cayenne, 
and a few drops of lemon juice; moisten with olive oil or 
melted butter. Spread mixture between thin slices of 
buttered bread prepared as for Bread and Butter Folds. 

Sliced Ham Sandwiches. 

Slice cold boiled ham as thinly as possible. Put 
between thin slices of buttered bread prepared as for 
Bread and Butter Folds. 

Chopped Ham Sandwiches. 

Finely chop cold boiled ham, and moisten with Sauce 
Tartare. Spread between thin slices of buttered bread 
prepared as for Bread and Butter Folds. 

Anchovy Sandwiches. 

Rub the yolks of hard boiled eggs to a paste. Moisten 
with soft butter and season with Anchovy essence. 
Spread mixture between thin slices of buttered bread 
prepared as for Bread and Butter Folds. 


460 


BOSTON COOKING-SCHOOL COOK BOOK. 


Chicken Sandwiches. 

Chop cold boiled chicken, and moisten with Mayonnaise 
or Cream Salad Dressing; or season with salt and pepper, 
and moisten with rich chicken stock. Prepare as other 
sandwiches. 

Lobster Sandwiches. 

Remove lobster meat from shell, and chop. Season 
with salt, cayenne, made mustard, and lemon juice; or 
moisten with any salad dressing. Spread mixture on a 
crisp lettuce leaf, and prepare as other sandwiches. 

Oyster Sandwiches. 

Arrange fried oysters on crisp lettuce leaves, allowing 
two oysters for each leaf, and one leaf for each sandwich. 
Prepare as other sandwiches. 

Nut and Cheese Sandwiches. 

Mix equal parts of grated Gruyere cheese and chopped 
English walnut meat; then season with salt and cayenne. 
Prepare as other sandwiches. 

Ginger Sandwiches. 

Cut preserved Canton ginger in very thin slices. Pre¬ 
pare as other sandwiches. 

Fruit Sandwiches. 

Remove stems and finely chop figs; add a small 
quantity of water, cook in double boiler until a paste is 
formed, then add a few drops of lemon juice. Cool 
mixture and spread on thin slices of buttered bread; 
sprinkle with finely chopped peanuts and cover with 
pieces of buttered bread. 

Brown Bread Sandwiches. 

Brown Bread to be used for sandwiches is best steamed 
in one-pound baking-powder boxes. Spread and cut 


SANDWICHES AND CANAPES. 


461 


bread as for other sandwiches. Put between layers finely 
chopped peanuts seasoned with salt; or grated cheese 
mixed with chopped English walnut meat and seasoned 
with salt. 

Russian Sandwiches. 

Spread zepliyrettes with thin slices of Neufcliatel 
cheese, cover with finely chopped olives moistened with 
Mayonnaise Dressing. Place a zephyrette over each and 
press together. 

Jelly Sandwiches. 

Spread zepliyrettes with quince jelly and sprinkle with 
chopped English walnut meat. Place a zephyrette over 
each and press together. 


Cheese Wafers. 


Sprinkle zepliyrettes with grated cheese mixed with a 
few grains of cayenne. Put on a sheet and bake until 
the cheese melts. 

Canapes. 


Canapes are made by cutting bread in slices one-fourtli 
inch thick, and cutting slices in strips four inches long 
by one and one-half inches wide, or in circular pieces. 
Then bread is toasted, fried in deep fat, or buttered and 
browned in the oven, and covered with a seasoned 
mixture of eggs, cheese, fish, or meat, separately or in 
combination. Canapes are served hot or cold, and used 
in place of oysters at a dinner or luncheon. At a gentle¬ 
men’s dinner they are served with a glass of sherry 
before entering the dining-room. 


Cheese Canapes I. 

Toast circular pieces of bread, sprinkle with a thick 
layer of grated cheese, seasoned • with salt and cayenne. 
Place on a tin sheet and bake until cheese is melted. 
Serve at once. 


462 


BOSTON OOOK.1NOSC1IOOL COOK BOOK. 


Cheese Canapes II. 

Spread circular pieces of toasted bread with French 
Mustard, then proceed as for Cheese Canapes I. 

Sardine Canapes. 

Spread circular pieces of toasted bread with sardines 
(from which bones have been removed) rubbed to a 
paste, with a small quantity of creamed butter and 
seasoned with Worcestershire Sauce and a few grains 
cayenne. Place in the centre of each a stuffed olive, 
made by removing stone and filling cavity with sardine 
mixture. Around each arrange a border of the finely 
chopped whites of hard boiled eggs. 


Anchovy Canapes. 

Spread circular pieces of toasted bread with Anchovy 
Butter. Chop separately yolks and whites of hard boiled 
eggs. Cover canapes by quarters with egg, alternating 
yolks and whites. Divide yolks from whites with ancho¬ 
vies split in two lengthwise, and pipe around a border of 
Anchovy Butter, using a pastry bag and tube. 

Canapes Lorenzo. 

Toast slices of bread cut in shape of horseshoes, cream 
two tablespoons butter, and add one teaspoon white of 
egg. Spread rounding with Crab Mixture, cover with 
creamed butter, sprinkle with cheese, and brown in the 
oven. Serve on a napkin, ends toward centre of dish, 
and garnish with parsley. 

Crab Mixture. Finely chop crab meat, season with 
salt, cayenne, and a few drops of lemon juice, then 
moisten with Thick White Sauce. Lobster meat may 
be used in place of crab meat. 


KECLIVES FOR TILE CHAFING-DISH. 


46 o 


CHAPTER XXXV. 

RECIPES FOR THE CHAFING-DISH. 

T HE chafing-dish, which, within the last few years, 
has gained so much favor, is by no means a utensil 
of modern invention, as its history may be traced to the 
time of Louis XIV. It finds its place on the breakfast 
table, when the eggs may be cooked to suit the most 
fastidious; on the luncheon table, when a dainty hot dish 
may be prepared to serve in place of the so-oft-seen cold 
meat; but it is made of greatest use for the cooking of 
late suppers, and always seems to accompany hospitality 
and good cheer. 

It is appreciated and enjoyed by the housekeeper who 
does her own work, or has but one maid, as well as by the 
society girl who, by its use, first gains a taste for the art 
of cooking. The simple tin chafing-dishes may be bought 
for as small a sum as ninety cents, while the elaborate 
silver ones command as high a price as one hundred dol¬ 
lars. Very attractive dishes are made of granite ware, 
nickel, or copper. The latest patterns have the lamp with 
a screw adjustment to regulate the flame, and a metal tray 
on which to set dish, that it may be moved if necessary 
while hot, without danger of burnt fingers, and that it may 
not injure the polished table. 

A chafing-dish has two pans, the under one for holding 
hot water, the upper one with long handle for holding food 
to be cooked. A blazer differs from a chafing-dish, in¬ 
asmuch as it has no hot-water pan. 

Wood alcohol, which is much lower in price than high- 
proof spirits, is generally used in chafing-dishes. 


464 BOSTON COOKING-SCHOOL COOK BOOK. 


The Davy Toaster may be used over the chafing-dish 

for toasting bread and broiling. 

List of dishes previously given that may be prepared 

on the Chafing-Dish : — 


German Toast. 

Dropped Eggs. 

Eggs a la Finnoise. 

Eggs a la Suisse. 

Seram hied Eggs. 

Scrambled Eggs with Tomato 
Sauce. 

Scrambled Eggs with Anchovy 
1 oas t. 

Buttered Eggs. 

Buttered Eggs with Tomatoes. 
Carried Eggs. 

French Omelet. 

Spanish Omelet. 

Creamed Fish. 

Halibut a la Rarebit. 

Creamed Oysters. 


Buttered Lobster. 

Creamed Lobster. 

Broiled Meat Cakes. 

Salmi of Lamb. 

C rean led S wee tbreads. 

Sauted S vvee tbreads. 

Chickens* Livers with Madeira 
Sauce. 

Chickens’ livers with Curry. 
Sauted Chickens’ Livers. 

Creaiued Chicken. 

Chicken and Oysters a la Me- 
tropole. 

Stewed M ushrooms. 

San ted Mushrooms. 

Mushrooms a la Sabine. 

Souffle an LIhuin. 


Scrambled Eggs with Sweetbreads. 

4 eggs. }4 cup milk. 

i,< teaspoon salt. 4 sweetbread parboiled and 

ijj teaspoon pepper. cut in dice. 

2 tablespoons butter. 

Beat eggs slightly with silver folk, add salt, pepper, 
milk, and sweetbread. Put butter in hot chafing-dish; 
when melted, pour in the mixture. Cook until of creamy 
consistency, stirring and scraping from bottom of pan. 


Scrambled Eggs with Calf’s Brains. 

Follow recipe for Scrambled Eggs with Sweetbreads, 
using calf’s brains in place of sweetbreads. 

To Prepare Calf’s Brains. Soak one hour in cold 
water to cover. Remove membrane, and parboil twenty 


RECIPES FOR THE CHAFING-DISH. 


465 


minutes in boiling, suited, acidulated water. Drain, put in 
cold water; as soon as cold, drain again, and separate in 
small pieces. 


Cheese Omelet. 

2 eggs. 3s tablespoon salt. 

1 tablespoon melted butter. Few grains cayenne. 

1 tablespoon grated clieese. 

Beat eggs slightly, add one-lialf teaspoon melted butter, 
salt, cayenne, and cheese. Melt remaining butter, add 
mixture, and cook until linn, without stirring. Roll, and 
sprinkle with grated cheese. 

Eggs au Beurre Noir. 

Butter. Pepper. 

Salt. 4 eggs. 

1 teaspoon vinegar. 

Put one tablespoon butter in a hot chafing-dish; when 
melted, slip in carefully four egg’s, one nt a time. Sprinkle 
with salt and pepper, and cook until whites are firm. 
Remove to a hot platter, care being taken not to break 
yolks. In same dish brown two tablespoons butter, add 
vinegar, and pour over eggs. 


Eggs a la Caracas. 


2 oz. smoked dried beef. 
1 cup tomatoes. 

% cup grated cheese. 
Few drops onion juice. 


Few grains cinnamon. 
Few grains cayenne. 

2 tablespoons butter. 

3 eggs. 


Pick over beef and chop finely, add tomatoes, cheese, 
onion juice, cinnamon, and cayenne. Melt butter, add 
mixture, and when heated, add eggs well beaten. Cook 
until eggs are of creamy consistency, stirring and scrap¬ 
ing from bottom of pan. 


30 


JiOSTOJN COOKLRG-SUllOOL COOK liUOK. 


m 


Union Grill. 

Clean one pint of oysters and drain off all the liquor 
possible. Put oysters in chafing-dish, and as liquor flows 
from oysters, remove with a spoon, and so continue until 
oysters are plump. Sprinkle with salt and pepper, and 
add two tablespoons butter. Serve on zephyrettes 

Oysters a la D’Uxelles. 

1 pint oysters. teaspoon salt. 

2 tablespoons chopped mushrooms. teaspoon lemon juice. 

2 tablespoons butter. Pew grains cayenne. 

2 tablespoons Hour. 1 egg yolk. 

1 tablespoon sherry wine. 

Clean oysters, heat to boiling point, and drain. Reserve 
liquor and strain through cheese cloth; there should be 
three-fourths cup. Cook butter and mushrooms five min¬ 
utes, add flour, and oyster liquor gradually; then cook 
three minutes. Add seasonings, oysters, egg, and sherry. 
Serve on pieces of toasted bread or zephyrettes. 

Oysters a la Thorndike. 

1 pint oysters. Pew grains cayenne. 

2 tablespoons butter. Slight grating nutmeg. 

teaspoon salt. cup thin cream. 

Yolks 2 eggs. 

Clean and drain oysters. Melt butter, add oysters, and 
cook until plump. Then add seasonings, cream, and egg 
yolks. Cook until sauce is slightly thickened. Serve on 
zephyrettes. 

Lobster a la Delmonico. 

2 lb. lobster. Pew grains cayenne. 

M cn P butter. Slight grating nutmeg. 

% tablespoons flour. 1 cup thin cream, 

teaspoon salt. Yolks 2 eggs. 

2 tablespoons sherry wine. 

Remove lobster meat from shell and cut in small cubes. 
Melt butter, add flour, seasonings, and cream, gradually. 
Add lobster, and when heated, add egg yolks and wine. 


RECITES EOT THE CHAFING-DISH. 


- 407 


Lobster a la Newburg. 


2 lb. lobster. 

34 cup blitter. 

34 teaspoon salt. 

Few grains cayenne. 

Yolks 2 e 


Slight grating nutmeg. 
1 tablespoon sherry. 

1 tablespoon brandy. 

34 cup thin cream. 


Remove lobster meat from shell and cut in slices. Melt 
butter, add lobster, and cook three minutes. Add season¬ 
ings and wine, cook one minute, then add cream and yolks 
of eggs slightly beaten. Stir until thickened. Serve 
with toast or Puff Paste Points. 


Clams a la Newburg. 


1 pint clams. 

3 tablespoons butter. 
34 teaspoon salt. 

Few grains cayenne. 


3 tablespoons sherry or 
Madeira wine. 

34 cup thin cream. 
Yolks 3 eggs. 


Clean clams, remove soft parts, and finely chop hard 
parts. Melt butter, add chopped clams, seasonings, and 
wine. Cook eight minutes, add soft part of clams, and 
cream. Cook two minutes, then add egg yolks slightly 
beaten, diluted with some of the hot sauce. 


1 pint shrimps. 

3 tablespoons butter 
34 teaspoon salt. 
Few grains cayenne 


Shrimps a la Newburg. 

1 teaspoon lemon juice. 
1 teaspoon flour. 

34 cup cream. 

Yolks 2 eggs. 


2 tablespoons sherry w'ine. 


Clean shrimps and cook three minutes in two tablespoons 
butter. Add salt, cayenne, and lemon juice, and cook one 
minute. Remove shrimps, and put remaining butter in 
chafing-dish, add flour and cream; when thickened, add 
yolks of eggs slightly beaten, shrimps, and wine. Serve 
with toast or Puff Paste Points. 


468 BOSTON COOKING-SCHOOL COOK BOOK. 


Fish a la Froven9ale. 

*4 cup butter. Yolks 4 hard boiled eggs. 

2)*> tablespoons flour. 1 teaspoon Anchovy essence. 

2 cups milk. 2 cups cold boiled flaked fish. 

Make a sauce of butter, flour, and milk. Mash yolks of 
eggs and mix with Anchovy essence, add to sauce, then 
add fish. Serve as soon as heated. 


Grilled Sardines. 

Drain twelve sardines and cook in a chafing-dish until 
heated, turning frequently. Place on small oblong pieces 
of dry toast, and serve with Maitre d’ II6tel or Lemon 
Butter. 


Sardines with Anchovy Sauce. 

Drain twelve sardines and cook in a chafing-dish until 
heated, turning frequently. Remove from chafing-dish. 
Make one cup Brown Sauce with one and one-lialf table¬ 
spoons sardine oil, two tablespoons flour, and one cup 
Brown Stock. Season with Anchovy essence. Reheat 
sardines in sauce. Serve with Brown Bread Sandwiches, 
having a slice of cucumber marinated with French Dress¬ 
ing between slices of bread. 


Welsh Rarebit I. 


1 tablespoon butter. 

1 teaspoon corn-starch. 

cup thin cream. 

34 lb. mild soft cheese 
cut in small pieces. 


34 teaspoon salt. 

34 teaspoon mustard. 
Few grains cayenne. 
Toast or zephyrettes. 


Melt butter, add corn-starch, stir until well mixed, then 
add cream gradually and cook two minutes. Add cheese, 
and stir until cheese is melted. Season, and serve on 
zephyrettes or bread toasted on one side, rarebit being 
poured over untoasted side. 


RECIPES FOR THE CHAFING-DISH* 


469 


Welsh Rarebit II. 


1 tablespoon butter. 
y 2 lb. mild soft cheese. 

cut in small pieces. 
y teaspoon salt. 


% teaspoon mustard. 
Few grains cayenne. 
K to eup ale or 
lager beer. 


Put butter in chafing-dish, and when melted, add cheese 
and seasonings; as cheese melts, add ale gradually; then 
egg slightly beaten. Serve as Welsh Rarebit L 


Oyster Rarebit. 

1 cup oysters. y teaspoon salt. 

2 tablespoons butter. Few grains cayenne. 

y lb. soft mild cheese. 2 eggs. 

cut in small pieces. 

Clean, parboil, and drain oysters, reserving liquor; then 
remove and discard tough muscle. Melt butter, add 
cheese and seasonings; as cheese melts* add gradually 
oyster liquor, and eggs slightly beaten. As soon as w 
mixture is smooth, add soft part of oysters. 


English Monkey. 

1 cup stale bread crumbs. y 2 cup soft mild cheese 

1 cup milk. cut in small pieces. 

1 tablespoon butter. 1 egg. 

teaspoon salt. 

Few grains cayenne. 

Soak bread crumbs fifteen minutes in milk. Melt but¬ 
ter, add cheese, and when cheese has melted, add soaked 
crumbs, egg slightly beaten, and seasonings. Cook three 
minutes, and pour over toasted crackers. 

Breaded Tongue with Tomato Sauce. 

Cut cold boiled corned tongue in slices one-third inch 
thick. Sprinkle with salt and pepper, dip in egg and 
crumbs, and saute in butter. Serve with Tomato Sauce I. 


470 


BOSTON COO KING-SCHOOL COOK BOOK. 


Scotch Woodcock. 

4 heard boiled eggs. 1 cup milk. 

3 tablespoons butter. teaspoon salt. 

1^2 tablespoons Hour. Few grains cayenne. 

Anchovy essence. 

Make a thin white sauce of butter, flour, milk, and sea¬ 
sonings ; add eggs finely chopped, and season with Anchovy 
essence. Serve as Welsh Rarebit I. 


Shredded Ham with Currant Jelly Sauce. 

y 1 tablespoon butter. Few grains cayenne. 

y cup currant jelly. y cup sherry wine. 

1 cup cold cooked ham cut in small strips. 

Put butter and currant jelly into the chafing-dish. As 
soon as melted, add cayenne, wine, and ham; simmer five 
minutes. 

Venison Cutlets with Apples. 

Wipe, core, and cut four apples in one-fourth inch slices. 
Sprinkle with powdered sugar, and add one-third cup 
port wine; cover, and let stand thirty minutes. Drain, 
and saute in butter. Cut a slice of venison one-half inch 
thick in cutlets. Sprinkle with salt and pepper, and cook 
three or four minutes in a hot chafing-dish, using just 
enough butter to prevent sticking. Remove from dish; 
then melt three tablespoons butter, add wine drained from 
apples, and twelve candied cherries cut in halves. Reheat 
cutlets in sauce, and serve with apples. 


Mutton with Currant Jelly Sauce. 


2 tablespoons butter. 

tablespoons flour. 
y teaspoon salt. 

Few grains pepper. 


1 cup Brown Stock. 
y z cup currant jelly. 

1 y tablespoons sherry wine. 
G slices cold cooked mutton. 


Brown the butter, add flour, seasonings, and stock, grad¬ 
ually; then add jelly, and when melted, add mutton. 
When meat is heated, add wine. If mutton gravy is at 
hand, use instead of making a Brown Sauce. 


.RECIPES EOll THE CHAFING-DISH. 


471 


Minced Mutton. 


2 cups chopped cooked mutton. 

Yolks 0 hard boiled eggs. 

% teaspoon mixed mustard. 

34 cup wine. 


Salt. 

Cayenne. 

1 cup of cream. 


Mash the yolks, and season with mustard, salt, and 
cayenne. Add cream and mutton. When thoroughly 
heated, add wine. Serve on toast. 


Devilled Bones. 


2 tablespoons butter. 

1 tablespoon Chili sauce. 

1 tablespoon Worcestershire 
sauce. 

1 tablespoon Walnut Catsup. 
1 teaspoon made mustard. 
Few grains cayenne. 


Drumsticks, second joints, and 
wings of a cooked chicken. 
Salt. 

Pepper. 

Flour. 

cup hot stock. 

Finely chopped parsley. 


Melt butter, and add Chili Sauce, Worcestershire sauce. 
Walnut Catsup, mustard, and cayenne. Cut four small 
gashes in each piece of chicken. Sprinkle with salt and 
pepper, dredge with flour, and cook in the seasoned butter 
until well browned. Pour on stock, simmer five minutes, 
and sprinkle with chopped parsley. 


Devilled Almonds. 


2 oz. blanched and shredded 
almonds. 

Butter. 

1 tablespoon Chutney. 


2 tablespoons chopped pickles. 
1 tablespoon Worcestershire 
sauce. 

34 teaspoon salt. 


Few grains cayenne. 


Fry almonds until well browned, using enough butter 
to prevent almonds from burning. Mix remaining in¬ 
gredients, pour over nuts, and serve as soon as thoroughly 
heated Serve with oysters. 


472 


BOSTON COOKING-SCHOOL COOK BOOK. 


Devilled Chestnuts. 


Shell one cup chestnuts, cut in thin slices, and fry 
until well browned, using enough butter to prevent chest¬ 
nuts from burning. Season with Tabasco Sauce or few 
grains paprika. 

Fruit Canapes. 


Make German Toast in circular pieces, cover with 
stewed prunes, tigs, or jam. Serve with Cream Sauce I. 


Peach Canapes. 

Saute circular pieces of sponge cake in butter until 
delicately browned. Drain canned peaches, sprinkle with 
powdered sugar, few drops lemon juice, and slight grat¬ 
ing nutmeg. Melt one tablespoon butter, add peaches, 
and when heated, serve on cake. 


Fig Cups. 

y lb. washed figs 2 tablespoons sugar. 

Chopped salted almonds. 1 teaspoon lemon juice. 

y cup wine. 

Stuff figs with almonds. Put sugar, lemon juice, and 
wine in chafing-dish; when heated add figs, cover, and 
cook until figs are tender, turning and basting often. 
Serve with Lady Fingers. 


COOKING, 


ritESEHVlNG, AND CANNING FlIUITS. 


473 


CHAPTER XXXVI. 

COOKING, PRESERVING, AND CANNING FRUITS. 

RUTTS are usually at tlieir best when served ripe and in 
season; however, a few cannot betaken in their raw 
state, arid still others are rendered more eas}^ of digestion by 
cooking. The methods employed are stewing and baking. 
Fruit should be cooked in earthen or granite ware utensils, 
and silver or wooden spoons should be employed for stir¬ 
ring. It must be remembered that all fruits contain one 
or more acids, and when exposed to air and brought in con¬ 
tact with an iron or tin surface, a poisonous compound 
may be formed. 


Baked Apples. 

Wipe and core sour apples. Put in a baking-dish, and 
fill cavities with sugar and spice. Allow one-half cup 
sugar and one-fourth teaspoon cinnamon or nutmeg to 
eight apples. If nutmeg is used, a few drops lemon juice 
and few gratings from rind of lemon to each apple is an 
improvement. Cover bottom of dish with boiling water, 
and bake in a hot oven until soft, basting often with syrup 
in dish. Serve hot or cold with cream. Many prefer to 
pare apples before baking. When this is done, core before 
paring, that fruit may keep in shape. In the fall, when 
apples are at tlieir best, do not add spices to apples, as 
their flavor cannot be improved; but towards spring they 
become somewhat tasteless, and spice is an improvement. 


474 BOSTON COOKING-SCHOOL COOK BOOK. 


Baked Sweet Apples. 

Wipe and core eight sweet apples. Put in a baking- 
dish. and till cavities with sugar, allowing one-third cup, or 
sweeten with molasses. Add two-thirds cup boiling water. 
Cover, and bake three hours in a slow oven, adding more 
water if necessary. 

Apple Sauce. 

Wipe, quarter, core, and pare eight sour apples. Make 
a syrup by boiling seven minutes one cup sugar and one 
cup water with thin shaving from rind of a lemon. lie- 
move lemon, add enough apples to cover bottom of sauce¬ 
pan, watch carefully during cooking, and remove as soon 
as soft. Continue until all are cooked. Strain remaining 
syrup over apples. 

Spiced Apple Sauce. 

Wipe, quarter, core, and pare eight sour apples. Putin 
a saucepan, sprinkle with one cup sugar, add eight cloves, 
and enough water to prevent apples from burning. Cook 
to a mush, stirring occasionally. 

Apple Ginger. 

Wipe, quarter, core, pare, and chop two and one-half 
pounds sour apples. Put in a stewpan and add one and 
one-half pounds light brown sugar, juice and rind of one 
and one-half lemons, one-half ounce ginger root, and enough 
water to prevent apples from burning. Cover, and cook 
slowly four hours, adding water as necessary. Apple 
Ginger may be kept for several weeks. 

Apple Porcupine. 

Make a syrup by boiling eight minutes one and one-half 
cups sugar and one and one-half cups water. Wipe, core, 
and pare eight apples. Put apples in syrup as soon 
as pared, that they may not discolor. Cook until soft, 


COO KING, PRESERVING, 


AND CANNING FRUITS. 


475 


occasionally skimming syrup during cooking. Apples 
cook better covered with the syrup; therefore it is better 
to use a deep saucepan and have two cookings. Drain 
apples from syrup, cool, fill cavities with jelly, marma¬ 
lade, or preserved fruit, and stick apples with almonds 
blanched and split in halves lengthwise. Serve with 
Cream Sauce I. 


Baked Bananas. 

Remove skins from six bananas and cut in halves length- 

wise. Put in a shallow granite pan or on an old platter. 

Mix two tablespoons melted butter, one-third cup sugar, 

and two tablespoons lemon juice. Baste bananas with 

one-half the mixture. Bake twenty minutes in a slow 

%/ 

oven, basting during baking with remaining mixture. 

Sauted Bananas. 

Remove skins from bananas, cut in halves lengthwise, 
and again cut in halves crosswise. Dredge with flour, 
and saute in clarified butter. Drain, and sprinkle with 
powdered sugar. 


Baked Peaches. 

Peel, cut in halves, and remove stones from six peaches. 
Place in a shallow granite pan. Fill each cavity with one 
teaspoon sugar, one-half teaspoon butter, few drops lemon 
juice, and a slight grating nutmeg. Cook twenty minutes, 
and serve on circular pieces'of buttered dry toast. 


Baked Pears. 

Wipe, quarter, and core pears. Put in a deep pudding- 
dish, sprinkle with sugar or add a small quantity of molas¬ 
ses, then add water to prevent pears from burning. Cover, 
and cook two or three hours in a very slow oven. Small 
pears may be baked whole. Seckel pears are delicious 
when baked. 


470 BOSTON COOKING-SCHOOL COOK BOOK. 


Baked Quinces. 

Wipe, quarter, core, and pare eight quinces. Put in a 
baking-dish, sprinkle with three-fourths cup sugar, add 
one and one-half cups water, cover, and cook until soft in 
a slow oven. Quinces require a long time for cooking. 

Cranberry Sauce. 

Pick over and wash three cups cranberries. Put in a 
stewpan, add one and one-fourth cups sugar and one-cup 
boiling water. Cover, and boil ten minutes. Care must 
be taken that they do not boil over. Skim and cool. 

Cranberry Jelly. 

Pick over and wash four cups cranberries. Put in a 
stewpan with one cup boiling water, and boil twenty min¬ 
utes. Rub through a sieve, add two cups sugar, and cook 
five minutes. Turn into a mould or glasses. 

Stewed Prunes. 

Wash and pick over prunes. Put in a saucepan, cover 
with cold water, and soak two hours; then cook until soft 
, in same water. When nearly cooked, add sugar or molas¬ 
ses to sweeten. Many prefer the addition of a small 
quantity of lemon juice. 

Rhubarb Sauce. 

Peel and cut rhubarb in one-inch pieces. Put in a 
saucepan, sprinkle generously with sugar, and add enough 
water to prevent rhubarb from burning. Rhubarb con¬ 
tains such a large percentage of water that but little addi¬ 
tional water is needed. Cook until soft. If rhubarb is 
covered with boiling water, allowed to stand five minutes, 
then drained and cooked, less sugar will be required. 
Rhubarb is sometimes baked in an earthen pudding-dish. 
If baked slowly for a long time it has a rich red color. 


JELLIES. 


477 


JELLIES. 

Jellies are made of cooked fruit juice and sugar, in 
nearly all cases the proportions being equal. Where fail¬ 
ures occur, they may usually be traced to the use of too 
ripe fruit. 

To Prepare Glasses for Jelly. Wash glasses, and put 
in a kettle of cold water; place on range, and heat water 
gradually to boiling point. Remove glasses, and drain. 
Place glasses while filling on a cloth wrung out of hot 
water. 

To Cover Jelly Glasses. Cut letter paper in circular 
pieces to just fit in top of glasses. Dip in brandy, and 
cover jelly. Put on tin covers or circular pieces of paper 
cut larger than the glasses, and fastened securely over 
the edge with mucilage. 

To Make a Jelly Bag. Fold two opposite corners of a 
piece of cotton and wool flannel three-fourths yard long. 
Sew up in the form of a cornucopia, rounding at the end. 
Fell the seam to make more secure. Bind the top with 
tape, and furnish with two or three heavy loops by which 
it may be hung. 

Apple Jelly. 

Wipe apples, remove stem and blossom ends, and cut 
in quarters. Put in a granite or porcelain-lined preserv¬ 
ing kettle, and add cold water to come nearly to top of 
apples. Cover, and cook slowly until apples are soft; 
mash, and drain through a coarse sieve. Avoid squeezing 
apples, which makes jelly cloudy. Then allow juice to 
drip through a double thickness of cheese cloth or a jelly 
bag. Boil twenty minutes, and add an equal quantity 
of heated sugar; boil five minutes, skim, and turn in 
glasses. Put in a sunny window, and let stand twenty- 
four hours. Cover, and keep in a cool, dry place. Por¬ 
ter apples make a delicious flavored jelly. If apples are 
pared, a much lighter jelly may be made. Cravenstein 
apples make a very spicy jelly. 


478 BOSTON COOKING-SCHOOL COOK BOOK. 


To Heat Sugar. Put in a granite dish, place in oven, 
leaving oven door ajar, and stir occasionally. 

Quince Jelly. 

Follow recipe for Apple Jelly, using quinces in place 
of apples, and removing seeds from fruit. Quince par¬ 
ings are often used for jelly, the better part of the fruit 
being used for canning. 

Crab Apple Jelly. 

Follow recipe for Apple Jelly, leaving apples whole 
instead of cutting in quarters. 

Currant Jelly. 

Currants are in the best condition for making jelly be¬ 
tween June twenty-eighth and July third; and should not 
be picked directly after a rain. Cherry currants make 
the best jelly. Equal proportions of red and white cur¬ 
rants are considered desirable, and make a lighter colored 

jelly- 

Pick over currants, but do not remove stems ; wash and 
drain. Mash a few in the bottom of a preserving kettle, 
using a wooden potato masher; so continue until berries 
are used. Cook slowly until currants look white. Strain 
through a coarse strainer, then allow juice to drop 
through a double thickness of cheese cloth or a jelly bag. 
Measure, bring to boiling point, and boil five minutes; 
add an equal measure of heated sugar, boil three minutes, 
skim, and pour into glasses. Place in a sunny window, 
and let stand twenty-four hours. Cover, and keep in a 
cool, dry place. 

Currant and Raspberry Jelly. 

Follow recipe for Currant Jelly, using equal parts of 
currants and raspberries. 


JELLIES. 


479 


Blackberry Jelly. 

Follow recipe for Currant Jelly, using blackberries in 
place of currants. 


Raspberry Jelly. 

Follow recipe for Currant Jelly, using raspberries in 
place of currants. Raspberry Jelly is the most critical 
to make, and should not be attempted if fruit is thor¬ 
oughly ripe, or if it has been long picked. 

Barberry Jelly. 

Barberry Jelly is firmer and of better color if made 
from fruit picked before the frost comes, while some of 
the berries are still green. Make same as Currant Jelly, 
allowing one cup water to one peck barberries. 

Grape Jelly. 

Grapes should be picked over, washed, and stems re¬ 
moved before putting into a preserving kettle. Ileat to 
boiling point, mash, and boil thirty minutes; then pro¬ 
ceed as for Currant Jelly. Wild grapes make the best 

jelly. 

Green Grape Jelly. 

Grapes should be picked when just beginning to turn. 
Make same as Grape Jelly. 


Venison Jelly. 


1 peck wild grapes. 
1 quart vinegar. 


Whole cloves, ) cup 


Stick cinnamon,) each. 


G pounds sugar. 


Put first four ingredients into a preserving kettle, heat 
slowly to the boiling point, and cook until grapes are soft. 
Strain through a double thickness of cheese cloth or a 
jelly bag, and boil liquid twenty minutes; then add sugar 
heated, and boil five minutes. Turn into glasses. 


480 


BOSTON COOKING-SCHOOL COOK BOOK. 


Damson Jelly. 

Wipe and pick over damsons; then prick several times 
with a large pin. Make same as Currant Jelly, using 
three-fourths as much sugar as fruit juice. 


JAMS. 

Raspberries and blackberries are the fruits most often 
employed for making jams, and require equal weight of 
sugar and fruit. 

Raspberry Jam 

Pick over raspberries. Mash a few in the bottom of a 
preserving kettle, using a wooden potato masher, and so 
continue until the fruit is used. Heat slowly to boiling- 
point, and add gradually an equal quantity of heated 
sugar. Cook slowly forty-five minutes. Put in a stone 
jar or tumblers. 

Blackberry Jam. 

Follow recipe for Raspberry Jam, using blackberries in 
place of raspberries. 


MARMALADES. 

Marmalades are made of the pulp and juice of fruits 
with sugar. 

Grape Marmalade. 

Pick over, wash, drain, and remove stems from grapes. 
Separate pulp from skins. Put pulp in preserving kettle. 
Heat to boiling point, and cook slowly until seeds sepa¬ 
rate from pulp; then rub through a hair sieve. Return 
to kettle with skins, add an equal measure of sugar, and 
cook slowly thirty minutes, occasionally stirring to pre¬ 
vent burning. Put in a stone jar or tumblers. 

Quince Marmalade. 

Wipe quinces, remove blossom ends, cut in quarters, 
remove seeds; then cut in small pieces. Put into a pre¬ 
serving kettle, and add enough water to nearly cover. 


481 


CANNING AND PRESERVING. 


Cook slowly until soft. Rub through a hair sieve, aud 
add three-fourths its measure of heated sugar. Cook 
slowly twenty minutes, stirring occasionally to prevent 
burning. Put in tumblers. 

Orange Marmalade. 

Select sour, smooth-skinned oranges. Weigh oranges, 
and allow three-fourths their weight in cut sugar. Remove 
peel from oranges in quarters. Cook peel until soft in 
enough boiling water to cover; drain, remove w^ite part 
from peel by scraping it with a spoon. Cut’thin yellow 
rind in strips, using a pair of scissors. This is more 
quickly accomplished by cutting through two or three 
pieces at a time. Divide oranges in sections, remove 
seeds and tough part of skin. Put into a preserving 
kettle and heat to boiling point, add sugar gradually, 
and cook slowly one hour; add rind, and cook one hour 
longer. Turn into glasses. 

Orange and Rhubarb Marmalade. 

Remove peel in quarters from eight oranges and pre¬ 
pare as for Orange Marmalade. Divide oranges in sec¬ 
tions, remove seeds and tough part of skin. Put into a 
preserving kettle, add live pounds rhubarb, skinned and cut 
iu one-half inch pieces. Ileat to boiling point, and boil 
one-half hour; then add four pounds cut sugar and cut 
rind. Cook slowly two hours. Turn into glasses. 

CANNING AND PRESERVING. 

Preserving fruit is cooking it with from three-fourths 
to its whole weight of sugar. By so doing, much of the 
natural flavor of the fruit is destroyed; therefore canning 
is usually preferred to preserving. 

Canning fruit is preserving sterilized fruit in sterilized 
air-tight jars, the sugar being added to give sweetness. 
Fruits imiy be canned without sugar if perfectly sterilized, 
that is, freed from all germ life. 

31 . 


482 BOSTON COOKINO-SCHOOL COOK BOOK. 


Directions for Canning. 

Fruit for canning should be fresh, linn, of good quality, 
and not over-ripe, if over-ripe, some of tiie spores may 
survive the boiling, then fermentation will take place in 
a short time. 

For canning fruit, allow one third its weight in sugar, 
and two and one-half to three cups water to each pound 
of sugar, Boil sugar and water ten minutes to make a 
thin syrup; then cook a small quantity of the fruit at a 
time in the syrup; by so doing, fruit may be kept in 
perfect shape. Hard fruits like pineapple and quince 
ai'e cooked in boiling water until nearly soft, then put 
in syrup to finish cooking. Sterilized jars are then filled 
with fruit, and enough syrup added to overflow jars. If 
there is not sufficient syrup, add boiling water, as jars 
must be filled to overflow. Introduce a spoon between 
fruit and jar, that air bubbles may rise to the top and 
break; then quickly put on rubbers and screw on steril¬ 
ized covers. Let stand until cold, again screw covers, 
being sure this time that jars are air tight. While filling 
jars place them on a cloth wrung out of hot water. 

To Sterilize Jars. 

Wash jars and fill with cold water. Set in a kettle on 
a trivet, and surround with cold water. Heat gradually 
to boiling point, remove from water, empty, and fill while 
hot. Put covers in hot water and let stand five minutes. 
Dip rubber bands in hot water, but do not allow them to 
stand. New rubbers should be used each season, and 
care must be taken that rims of covers are not bent, as 
jars cannot then be hermetically sealed. 

Canned Porter Apples. 

Wipe, quarter, core, and pare Dorter apples, then 
weigh. Make a syrup by boiling ip* ten minutes one- 
third their weight in sugar with water, allowing two and 
one-half cups to each pound of sugar. Cook apples in 


MANNING AND PRESERVING. 


4 88 


syrup until soft, doing a few at a time. Fill jars, follow¬ 
ing Directions for Canning. 

Canned Peaches. 

Wipe peaches and put in boiling water, allowing them 
to stand just long enough to easily loosen skins. Remove 
skins and cook fruit at once, that it may not discolor, 
following Directions for Canning. Some prefer to pare 
peaches, sprinkle with sugar, and let stand over night. 
In morning drain, add water to fruit syrup, bring to 
boiling point, and then cook fruit. Peaches may be cut 
in halves, or smaller pieces if desired. 

Canned Pears. 

Wipe and pare fruit. Cook whole with stems left on, 
or remove stems, cut in quarters, and core. Follow 
Directions for Canning. A small piece of ginger root or 
a few slicings of lemon rind may be cooked with syrup. 
Bartlett pears are the best for canning. 

Canned Pineapples. 

Remove skin and eyes from pineapples; then cut in 
half-inch slices, and slices in cubes, at the same time 
discarding the core. Follow Directions for Canning. 
Pineapples may be shredded and cooked in one-half their 
weight of sugar without water, and then put in jars. 
When put up in this way they are useful for the making 
of sherbets and fancy desserts. 

Canned Quinces. 

Wipe, quarter, core, and pare quinces. Follow Direc¬ 
tions for Canning. Quinces may be cooked with an 
equal weight of sweet apples; in this case use no extra 
sugar for apples. 


Canned Cherries. 

Use large white or red cherries. Wash, remove stems, 
then follow Directions for Canning. 


484 BOSTON COOKING-SCHOOL COOK BOOK. 


Canned Huckleberries. 

Pick over and wash berries, then put in a preserving 
kettle with a small quantity of water to prevent berries 
from burning. Cook until soft and put in jars. No 
sugar is required, but a sprinkling of salt is an agreeable 
addition. 

Canned Rhubarb. 


Pare rhubarb and cut in one-inch pieces. Pack in a 
jar, put under cold water faucet, and let water run twenty 
minutes, then screw on cover. Rhubarb canned in this 
way has often been known to keep a year. 


Canned Tomatoes. 

Wipe tomatoes, cover with boiling water, and let stand 
until skins may be easily removed. Cut in pieces and 
cook until thoroughly scalded; skim often during cook¬ 
ing. Fill jars, following directions given. 

Damson Preserves. 

Wipe damsons, and prick each fruit five or six times, 
using a large needle; then weigh. Make a syrup by 
boiling three-fourths their weight in sugar with water, 
allowing one cup to each pound of sugar. As soon as 
syrup reaches boiling point, skim, and add plums, a few 
at a time, that fruit may better keep in shape during 
cooking. Cook until soft. It is well to use two kettles, 
that work may be more quickly done, and syrup need not 
cook too long a time. Put into glass or stone jars. 

Strawberry Preserves. 

Pick over, wash, drain, and hull strawberries; then 
weigh. Fill jars with berries. Make a syrup same as for 
Damson Preserve, cooking syrup fifteen minutes. Add 
syrup to fruit to overflow jars; let stand fifteen min¬ 
utes, when fruit will have shrunk, and more fruit must be 
added to fill jars. Screw on covers, put in a kettle of 
cold water, heat water to boiling point, and keep just 
below boiling point one hour. 

Raspberries may be preserved in the same way. 


CANNING AND PRESERVING. 


485 


Pear Chips. 

8 lbs. pears. % lb. Canton ginger. 

4 lbs. sugar. 4 lemons. 

Wipe pears, remove stems, quarter, and core; then cut 
in small pieces. Add sugar and ginger, and let stand 
over night. In the morning add lemons cut in small 
pieces, rejecting seeds, and cook slowly three hours. Put 
into a stone jar. 

Raspberry and Currant Preserve. 

6 lbs. currants. 6 lbs. sugar. 

8 quarts raspberries. 

Pick over, wash, and drain currants. Put into a pre¬ 
serving kettle, adding a few at a time, and mash. Cook 
one hour, strain through double thickness of cheesecloth. 
Return to kettle, add sugar, heat to boiling point, and 
cook slowly twenty minutes. Add one quart raspberries 
when syrup again reaches boiling point, skim out rasp¬ 
berries, put in jar, and repeat until raspberries are used. 
Fill jars to overflowing with syrup, and screw on tops. 

Brandied Peaches. 

1 peck peaches. Half their weight in sugar. 

1 quart high-proof alcohol or brandy. 

Remove skins from peaches, and put alternate layers of 
peaches and sugar in a stone jar; then add alcohol. 
Cover closely, having a heavy piece of cloth under cover 
of jar. 

Tutti-Frutti. 

Put one pint brandy into a stone jar, add the various 
fruits as they come into market; to each quart of fruit 
add the same quantity of sugar, and stir the mixture each 
morning until alb the fruit has been added. Raspberries, 
strawberries, apricots, peaches, cherries, and pineapples 
are the best to use. 


486 BOSTON COOKING-SCHOOL COOK BOOK. 


Preserved Melon Rind. 

Pare and cut in strips the rind of ripe melons. Soak 
in alum water to cover, allowing two teaspoons powdered 
alum to each quart of water. Heat gradually to boiling 
point and cook slowly ten minutes. Drain, cover with 
ice water, and let stand two hours; again drain, and dry 
between towels. Weigh, allow one pound sugar to each 
pound of fruit, and one cup water to each pound of sugar. 
Boil sugar and water ten minutes. Add melon rind, and 
cook until tender. Remove rind to a stone jar, and cover 
with syrup. Two lemons cut in slices may be cooked ten 
minutes in the syrup. 


Tomato Preserve. 

1 lb. yellow pear tomatoes. 2 oz. preserved Canton ginger. 
1 lb. sugar. 2 lemons. 

Peel tomatoes, cover with sugar, and let stand over 
night. In the morning pour off syrup and boil until quite 
thick; skim, then add tomatoes, ginger, and lemons which 
have been sliced and the seeds removed. Cook until 
tomatoes have a clarified appearance. 


PICKLING. 

Pickling is preserving in any salt or acid liquor. 

£ 

Spiced Currants. 

7 lbs. currants. 3 tablespoons cinnamon. 

5 lbs. brown sugar. 3 tablespoons clove. 

1 pint vinegar. 

Pick over currants, wash, drain, and remove stems. Put 
in a preserving kettle, add sugar, vinegar, and spices tied 
in a piece of muslin. Heat to boiling point, and cook 
slowly one and one-half hours. 

Sweet Pickled Pears. 

Follow recipe for Sweet Pickled Peaches, using pears 
in place of peaches* 


487 


PICKLING. 


Sweet Pickled Peaches. 

}'i peek peaches. 1 pint vinegar. 

2 lbs. brown sugar. 1 oz. stick cinnamon. 

Cloves. 

Boil sugar, vinegar, and cinnamon twenty minutes. 
Dip peaches quickly in hot water, then rub off the fur 
with a towel. Stick each peach witli four cloves. Put 
into syrup, and cook until soft, using one-half peaches at 
a time. 

Chili Sauce. 


12 medium-sized ripe tomatoes. 
1 pepper finely chopped. 

1 onion finely chopped. 

2 cups vinegar. 

3 tablespoons sugar. 

Peel tomatoes and slice, 
with remaining ingredients, 
point, and cook slowly two j 


1 tablespoon salt. 

2 teaspoons clove. 

2 teaspoons cinnamon. 

2 teaspoons allspice. 

2 teaspoons grated nutmeg. 

Put in a preserving kettle 
Heat gradually to boiling 
d one-half hours. 


Ripe Tomato Pickle. 


3 pints tomatoes peeled 

and chopped. 

I cup chopped celery. 
i tablespoons chopped red 
pepper. 

4 tablespoons chopped onion. 

2 cups\ 


1 tablespoons salt. 

(5 tablespoons sugar. 

0 tablespoons mustard seed. 
P teaspoon clove. 

P teaspoon cinnamon. 

I teaspoon grated nutmeg, 
inegar. 


Mix ingredients in order given. Put in a stone jar and 
cover. This uncooked mixture must stand a week be¬ 
fore using, but may be kept a year. 


Ripe Cucumber Pickle. 

Cut cucumbers in halves lengthwise. Cover with alum 
water, allowing two teaspoons powdered alum to each 
quart of water. Ileat gradually to boiling point, then let 
stand on back of range two hours. Remove from alum 


488 BOSTON COOK I NO-SC 11 OOf, COOK BOOK. 


water and chill in ice water. Make a syrup by boiling 
five minutes two pounds sugar, one pint vinegar, witli 
two tablespoons each of whole cloves and stick cinnamon 
tied in apiece of muslin. Add cucumbers and cook ten 
minutes. Remove cucumbers to a stone jar and pour 
over the syrup. Scald syrup three successive mornings, 
and return to fruit. 

Unripe Cucumber Pickles (Gherkins). 

Wipe four quarts small unripe cucumbers. Put in a 
stone jar and add one cup salt dissolved in two quarts 
boiling water and let stand three days. Drain cucumbers 
from brine, bring brine to boiling point, pour over cu¬ 
cumbers, and again let stand three days; repeat. Drain, 
wipe cucumbers, and pour over one gallon boiling water in 
which one tablespoon alum has been dissolved. Let stand 
six hours, then drain from alum water. Cook cucumbers 
ten minutes, a few at a time, in one-fourth the following 
mixture heated to the boiling point and boiled ten 
minutes: — 

1 gallon vinegar. 2 sticks cinnamon. 

4 red peppers. 2 tablespoons allspice berries. 

2 tablespoons cloves. 

Strain remaining liquor over pickles which have been 
put in a stone jar. 


Chopped Pickles. 

4 quarts chopped green tomatoes. 3 teaspoons allspice, 
cup salt. 3 teaspoons cloves. 

2 teaspoons pepper. % cup white mustard seed. 

3 teaspoons mustard. 4 green peppers sliced. 

3 teaspoons cinnamon. 2 chopped onions. 

2 quarts vinegar. 

Add salt to tomatoes, let stand twenty-four hours, and 
drain. Add spices to vinegar, and heat to boiling point; 
then add tomatoes, peppers, and onions, and cook fifteen 
minutes after boiling point is reached. 


489 


PICKLING. 


Spanish Pickles. 


1 peck green tomatoes 
thinly sliced. 

I onions thinly sliced. 
1 cup salt. 

}4 oz. cloves. 

% oz. allspice berries. 


oz. peppercorns, 
cup brown mustard seed. 
1 II >. brown sugar. 

4 green peppers linely 
chopped. 

Cider vinegar. 


Sprinkle alternate layers of tomatoes and onions with 
salt, and let stand over night. In the morning drain, 
and put in a preserving kettle, adding remaining in¬ 
gredients, using enough vinegar to cover all. Heat 
gradually to boiling point and boil one-half hour. 


Chow-Chow. 


2 quarts small green tomatoes. 
12 small cucumbers. 

3 red peppers. 

1 cauliflower. 

2 bunches celery. 

1 pint small onions. 

2 quarts string beans. 


lb. mustard seed. 
2 oz. turmeric. 

% oz. allspice. 

% oz. pepper. 

% oz. clove. 

Salt. 

1 gallon vinegar. 


Prepare vegetables and cut in small pieces, cover 
with salt, let stand twenty-four hours, and drain. Heat 
vinegar and spices to boiling point, add vegetables, and 
cook until soft. 


Pickled Onions. 


Peel small white onions, cover with brine, allowing 
one and one-half cups salt to two quarts boiling water, 
and let stand two days; drain, and cover with more 
brine; let stand two days, and again drain. Make more 
brine and heat to boiling point, put in onions and boil 
three minutes. Put in jars, interspersing with bits of 
mace, white peppercorns, cloves, bits of bay leaf, and 
slices of red pepper. Fill jars to overflow with vinegar 
scalded with sugar, allowing one cup sugar to one gallon 
vinegar. Cork while hot. 


490 BOSTON COOKING-SCHOOL COOK BOOK. 


CHAPTER XXXVII. 


RECIPES ESPECIALLY PREPARED FOR THE SICK. 


OTATISTICS prove that two-thirds of all disease is 
brought about by error in diet. The correct pro¬ 
portions of food-principles have not been maintained, or 
the food has been improperly cooked. Physicians agree, 
with but few exceptions, that the proper preparation of 
food for the sick is of as great importance in the restora¬ 
tion to health as administration of drugs. Time and 
manner of serving are of equal importance. 

Take especial care in setting an invalid’s tray. Cover 
with a spotless tray-cloth or dinner napkin, folding the 
same, if it is larger than tray, that it may just come over 
edge. Avoid a fringed cloth, as the fringe is apt to prove 
annoying. 

Select the daintiest china, finest glass, and choicest 
silver, making changes as often as possible. Cheer the 
patient with a bright blossom laid on tray, or a small 
vase of flowers placed in left hand corner. Place plate at 
front of tray, near the edge ; knife at right of plate, with 
sharp edge toward plate; fork at left of plate, tines up; 
spoon at head of plate, or, if more convenient for the 
patient, at right of knife, bowl up; cup and saucer at 
right of plate, with handle arranged so that cup may be 
easily lifted; tumbler above knife, and filled two-thirds 
full of freshly drawn water just before taking into the 
sick-room. The individual butter, or bread and butter 
plate, should be placed at left hand corner over fork. 
The napkin may be placed at right of cup. Salt should 
appear, but pepper never. Avoid having too many things 
on the tray at one time. If soup, meat, and a light 


dessert are to be served to a convalescent, have one 
course removed before another appears. Foods which are 
intended to be served hot si ion Id be placed in heated 
dishes and kept covered during transit from kitchen, that 
patient may receive them hot. Equal care should be 
taken to have cold foods served cold; never lukewarm. 
A glass of milk, cup of gruel, or cup of beef-tea should be 
on a plate covered with a doily. 

Never consult the patient as to his menu. If there is 
anything he especially desires, you will be informed. An¬ 
ticipation often creates appetite. Serve in small quanti¬ 
ties ; the sight of too much food often destroys the appetite. 
If liquid diet must be adhered to, give as great variety as 
is allowable. If patient is restricted to milk diet, and 
milk is somewhat objectionable, it may be tolerated by 
serving in different ways, — such as Koumiss, Albumenized 
Milk, or by addition of Apollinaris, Seltzer water, or 
rennet. 

After the completion of a meal, the tray should be re¬ 
moved at once from the sick-room. If any solid food 
remains, it should be burned, and liquids disposed of at 
once. 

Liquid Foods may first be considered. Barley water 
and rice water are known as astringent or demulcent 
drinks, and are generally used to reduce a laxative con¬ 
dition. The starch of barley is perhaps more valuable 
than that of rice. Toast water is often beneficial in 
cases of extreme nausea. A small quantity of clam water 
may be given when the stomach refuses to retain other 
foods. Clam water is also used to. increase a secretion of 
mother’s milk. 

Oatmeal water is occasionally ordered for dyspeptic 
patients, but more frequently used for the workman on 
the road or the farmer in the field. In the hottest days of 
summer, oatmeal water may be drunk with safety where 
ice water would be extremely dangerous. 

Fruit waters are principally used for fever patients. 
They are cooling, refreshing, and mildly stimulating, and 


4lk 


boston cooking-school cook BOOK. 


are valuable for the salts and acids they contain. Lemons, 
i je i,,o- easily procured and of moderate price, are most 

extensively used. 

Beef essence, which is the expressed juices of beef, 
being nutritious, is given when a condensed form of food is 
necessary. Many preparations of beef essence are on 
the market in the form of powder, paste, liquid, and tab¬ 
lets; some of which are valuable, but they are more ex¬ 
pensive and not as nutritious as home-made essence, and 
patients are apt to quickly tire ol them. One pound of 
beef cut from the top of the round will frequently yield 
four ounces of beef essence. 

Beef tea contains the juices of beef diluted with water, 
and is given as a stimulant, rather than as a nutrient 
as is popularly supposed. It furnishes a pleasing variety 
to a liquid diet, and by its use a large quantity of water is 
ingested. If the color of beef is objectionable to a 
patient, serve in a colored glass. 

Egg-nogs are recommended where it is necessary to 
take a large amount of nutriment daily, as is often the 
case when the system is much reduced by a severe illness. 

Semi-solid Foods comprise the gruels. When made 
from corn or oatmeal they are heat-producing, and should 
never be given when inflammatory symptoms are present. 
Imperial Granuin makes a delicious gruel, which has largely 
superseded the more common kinds. It is quickly made, 
and unless expense must be considered is generally to be 
preferred. Although containing much starch, in the 
process of manufacture the starch has largely been con¬ 
verted into dextrine; therefore it may be given even when 
there is inflammation. Flour and cracker gruels to many 
prove a pleasant variety, and often assist in reducing a 
laxative condition. Arrowroot makes a delicate gruel, is 
more easily digested than any other form of starch, and is 
often valuable in cases of gastric irritation. It should 
never be given to infants. 

Solid Foods comprise the principal diet during convales¬ 
cence. At this time the nurse shows her skill and judg- 


nu>nt quite as much as during the critical part of the 
disease, hoods must be taken which are nutritious, easy 
of assimilation, and given frequently, in small quantities, 
and at regular intervals. The convalescent, if allowed to 
follow his own inclinations, often produces a relapse by 
improper diet. 

It is often desirable to prepare water ices and icecreams 
quickly and in small quantities for the sick. This may be 
easily accomplished by putting the mixture to be frozen 
in a small tin box (one-pound baking-powder can), plac¬ 
ing box in lard pail and surrounding with finely crushed 
ice and salt. Cover pail; as mixture begins to freeze, 
scrape from sides and bottom of box and beat until 
smooth. Continue until of the desired consistency. 


Barley Water. 

3 tablespoons barley. Salt. 

4 cups cold water. Lemon juice. 

Sugar. 

Pick over barley and soak in water over night, or for 
several hours. Boil gently one and one-half hours. 
Strain; season with salt, lemon juice, and sugar. Re¬ 
heat and serve. 

Rice Water. 

2 tablespoons rice. Milk or cream. 

2 cups cold water. Salt. 

Pick over rice, add to water, and boil until rice is 
tender; strain, and add to rice water, milk or cream as 
desired. Season with salt and reheat. A half-inch 
piece of stick cinnamon may be cooked with rice, and will 
assist in reducing a laxative condition. 

o 

Oatmeal Water. 

1 cup fine oatmeal. 2 quarts water (which has been 

boiled and cooled). 

Add oatmeal to water, and keep in a warm place (at 
temperature of 80° F.) one and one-half hours. Strain 
and cool. 


404 BOSTON COOKING-SCHOOL COOK BOOK 


Toast Water. 

Equal measures of stale bread Salt. 

toasted and boiling water. 

Cut bread in quarter-inch slices, put in a pan, and dry 
thoroughly in a slow oven until crisp and brown. Break 
in pieces, add water, and let stand one hour. Strain 
through cheese cloth, and season. Serve hot or cold. 

Apple Water. 

1 large sour apple. 2 teaspoons sugar. 

1 cup boiling water. 

Wipe, core, and pare apple. Put sugar in the cavity. 
Bake until tender; mash, pour over water, let stand one- 
half hour, and strain. 

Tamarind Water. 

2 tablespoons preserved 1 cup boiling water. 

tamari nds. S i igar. 

Pour water over tamarinds; stir until well mixed. Bet 
stand twenty minutes and strain. Sweeten to taste. 

Currant Water. 

2 tablespoons currant juice or % cup cold water. 

2 teaspoons currant jelly. Sugar. 

Mix juice and water, then sweeten ; or beat jelly with 
a fork, dissolve in water, and if not sweet enough add 
sugar. 

Grape Juice. 

1 cups Concord grapes. 1 cup cold water. 

cup sugar. 

Wash, pick over, and remove stems from grapes; add 
water, and cook one and one-half hours in a double boiler. 
Add sugar, and cook twenty minutes. Strain and cool. 


RECIPES PREPARED ECU THE SICK. 


405 


Lemonade. 

1 tablespoon lemon juice. 2 tablespoons syrup. 

W ater. 

Make a syrup by boiling eight minutes one cup water 
and one-half cup sugar. To two tablespoons syrup add 
one tablespoon lemon juice and one-lialf cup water. Soda 
water, Apollinaris, or Seltzer water may be used. 

Irish Moss Lemonade. 

% cup Irish moss. Juice 1 lemon. 

2 cups cold water. Sugar. 

Pick over and soak Irish moss in cold water to cover. 
Remove moss, add two cups cold water, and cook twenty 
minutes in double boiler; then strain. To one-half cup 
of liquid add lemon juice, and sugar to sweeten. 

Flaxseed Lemonade. 

/ 

1 tablespoon whole flaxseed. Lemon juice. 

1 pint boiling water. Sugar. 

Pick over and wash flaxseed, add water, and cook two 
hours, keeping just below boiling point. Strain, add 
lemon juice, and sugar to taste. 

Orangeade. 

Juice 1 orange. tablespoons syrup. 

2 tablespoons crushed ice. 

To orange juice add syrup (using less if orange is 
sweet), and pour over crushed ice. Make syrup as for 
Lemonade. 

Sterilized Milk. 

Fill small-necked half-pint bottles to within one and 
one-half inches of the top with milk; cork with absorbent 
cotton. Stand in a steamer of cold water, having water 


I5OST0N COOK I NO-SC I IDOL COOK HOOK 


49(3 


surround bottles to three-fourths their height. Allow 
water to heat gradually until nearly to boiling point, and 
keep at this temperature for ten minutes. When used 
for infants, allow from a teaspoon to a tablespoon of lime 
water for each bottle of milk. 

Albumenized Milk. 

,V C11 P adlk. White 1 egg. 

Put white of egg in a tumbler, add milk, cover tightly, 
and shake thoroughly until well mixed. 

Koumiss. 

1 quart milk 4s yeast cake dissolved in 

IJ 2 tablespoons sugar. 1 tablespoon lukewarm water. 

Heat milk until lukewarm; add sugar and dissolved 
yeast cake. Fill beer bottles within one and one-half 
inches of the top, cork and invert. The corks must be 
firmly tied down with strong twine. Let stand for six 
hours at a temperature of 80° F. Chill, and serve the fol¬ 
lowing day. 

Egg-nog I. 

1 egg. 2 tablespoons wine or 

% cup milk. 1 tablespoon brandy. 

1 tablespoon sugar. Few grains salt. 

Beat egg slightly, add salt, sugar, and wine; mix thor¬ 
oughly, add milk, and strain. Wine may be omitted, and 
a slight grating nutmeg used. 

Egg-nog II. 

Yolk 1 egg. 2 tablespoons wine or 

1 tablespoon sugar. 1 tablespoon brandy. 

Few grains salt. % cup milk. 

White 1 egg. 

Beat yolk of egg, add sugar, salt, wine, and milk. Strain, 
and add beaten white of egg. Stir well before serving. 


-Egg nog III. or Hot WTater Egg-nog. 

Make like Egg-nog I., using one-half cup hot water in 
place of milk. 


1 cup milk. 


Wine Whey. 

1 cup sherry or port wine. 


Scald milk, add wine, and let stand live minutes. J1 v 
this time the curd should have separated from whey. 
Strain and serve, or heat before serving. 


Milk Punch. 


>2 cup milk. Sugar. 

1 tablespoon whiskey, rmn, or Few gratings nutmeg, 
brandy. 

Mix ingredients, cover, and shake well. 


Entire Wheat Coffee. 

2 teaspoons Wheat Coffee. 1 cup boiling water. 

1 teaspoon cold water. 

Add boiling water to coffee and boil three minutes, then 
add cold water and let stand one minute to settle. Serve 
with cut sugar and scalded milk. 


Phillips’ Cocoa. 

4 teaspoons cocoa. % cup boiling water, 

cold water. 1 cup scalded milk. 

Mix cocoa with a little cold water, add to boiling water, 
boil one minute, then add scalded milk and beat one min¬ 
ute with Dover egg-beater. The froth formed prevents 

the scum, which is so unsightly. 

32 


198 


BOSTON COOKING-SCHOOL COOK BOOK. 


Cocoa Cordial. 

1 teaspoon cocoa. }{•> cup boiling water. 

1 teaspoon sugar. I K' tablespoons port wine. 

Mix cocoa and sugar, add enough of the water to form 
a paste. Stir in remainder of water and boil one minute, 
then add wine. Useful in cases of chill or exhaustion. 

Broiled Beef Essence. 

lb. steak from top of round (cut % inch thick). 

Wipe steak, remove all fat, and place in a heated broiler. 
Broil three minutes over a clear lire, turning every ten 
seconds to prevent escape of juices. Put on a hot plate, 
and (*ut in one and one-half inch pieces; gash each piece 
two or three times on each side. Express the juice with 
a lemon squeezer and turn into a cup, set in a. dish of hot 
water, care being taken that heal is not sullicient to 
coagulate juices. Season with salt. 

Broiled Beef Tea. 

Dilute Broiled Beef Essence with water. 

Bottled Beef Essence. 

1 lb. steak from top of round. 

Wipe steak, remove all fat, and cut in small pieces. 
Place in canning jar, cover; place on trivet in kettle and 
surround with cold water. Allow water to heat slowly, 
care being taken not to have it reach a higher temperature 
than 130° F. Let stand two hours; strain, and press the 
meat to obtain all the juices. Sait to taste. 

Bottled Beef Tea. 

.1 lb. steak from top of round. 1 pint cold water. 

Salt. 

Prepare the beef as for Bottled Beef Essence. Soak 
fifteen minutes in the water, and cook three hours same as 


()' 


Bottled Beet Essence. Strain and season. In reheatin 
care should be taken not to coagulate the juices. 

Beet tea contains albuminous juices, salts, and a very 
small amount ot tat (so intermingled with the lean meat 
that it cannot be removed), together with that part of the 
meat which gives to it flavor and color. The fibre that 
remains contains much proteid in the form of insoluble 
albumen, which could not be extracted. Although the 
meat is tasteless, it still holds much nutriment, being 
deprived of but little other than its stimulating properties. 
When the albuminous juices of beef tea are allowed to co¬ 
agulate, and tea. is strained, it has about the same value 
as a cup of hot salted water. 


Frozen Beef Tea. 


Freeze Beef Tea to 


the consistency 


of a mush. 


Flour Gruel. 

1 tablespoon flour. 2 cups milk. 

Salt, 

Mix flour with one-fourth cup of milk. Scald remain¬ 
ing milk in double boiler, add flour paste, and cook thirty 
minutes. Season. 

Arrowroot Gruel. 

1 cup boiling water. Cold water. 

2 teaspoons Bermuda arrowroot. Salt. 

Mix arrowroot with cold water to form a thin paste. 
Add to boiling water and cook ten minutes. Season, and 
add cream if desired. Arrowroot is the purest form of 
starch. 

Farina Gruel. 

2 cups boiling water. 1 cup milk. 

1 tablespoon farina. 1 egg. 

Cold water. teaspoon salt. 

Mix farina with enough cold water to form a thin paste. 
Add to boiling water and boil thirty minutes; then add 
milk and reheat. Beat egg, add to gruel, season, and 


serve. 


600 BOSTON C<M)KIN(J-SCIIOOL COOK BOOK. 

Indian Gruel. 

2 tablespoons Indian meal. Cold water. 

1 tablespoon Hour. b cups boiling water. 

Jo teaspoon salt. Milk or cream. 

Mix meal, Hour, and salt; add cold water to make a tbiii 
paste. Add to boiling' water, and boil gently one hour. 
Dilute with milk or cream. A richer gruel may be made 
by using milk instead of water, and cooking three hours 
in double boiler. 


Oatmeal Gruel I. 

Jo cup coarse oatmeal. 1 teaspoon salt, 

b cups boiling water. Milk. 

Add oatmeal and salt to boiling water and cook three 
hours in double boiler. Force through a strainer, dilute 
with milk or cream, reheat, and strain a second time. 

Oatmeal Gruel II. 

y' cup coarse oatmeal.. 1 teaspoon salt. 

1 pint cold water. Milk or cream. 

Pound oatmeal until mealy, add one-third of the water, 
stir well, let settle, and pour off the mealy water. Repeat 
twice, using remaining water. Boil the mealy water thirty 
minutes; season with salt, dilute with milk or cream, 
strain, and serve. A delicate gruel, but more expen¬ 
sive and less nutritious than Oatmeal Gruel I. 

Barley Gruel. 

1 cup boiling water. Cold water. 

3 teaspoons barley flour. }o cup milk. 

1 f teaspoon salt. 

Mix barley flour with cold water to form a thin paste. 
Add to boiling water, and boil fifteen minutes; then add 

Co 7 

milk, season, reheat, and strain. 



Cracker Gruel. 


k> Boston cracker. 


% teaspoon salt. 


1 cup milk. 

Scald milk, and add cracker rolled and sifted. Cook 
live minutes in double boiler. Season. 


Imperial Granum. 


1 tablespoon Imperial Granuni. 
cup scalded milk. 


y z cup boiling water, 
tsal t. 


Cold water. 


Mix Granum with cold water to form a thin paste. 
Add to milk and water, and cook fifteen minutes in dou¬ 
ble boiler, then season. Increase the proportion of milk 
to the needs of the patient. 


Clam Water. 


Wash and scrub one and one-half dozen clams. Cook 



open. liemove clams, strain liquor through double cheese 
cloth. Serve hot or as a frappd. 


Mutton Broth. 


i] lbs. mutton (from the neck). 
2 quarts cold water. 

1 teaspoon salt. 


Few grains pepper. 

«‘5 tablespoons rice or 
o tables] toons barley. 


Wipe meat, remove skin and fat, and cut in small 
pieces. Put into kettle with hones, and cover with cold 
water. Ileat gradually to boiling point, skim, then sea¬ 
son with salt and pepper. Cook slowly until meat is ten¬ 
der, strain, and remove fat. Pcheat to boiling point, add 
rice or barley, and cook until rice or barley is tender. If 
barley is used, soak over night in cold water. Some of 
the meat may be served with the broth. 


502 


BOSTON COO KINO-SCHOOL COOK BOOK. 


Chicken Broth. 

Dress in id clean a chicken; remove skin and fat, dis¬ 
joint, and wipe with a wet cloth. Put into stewpan, 
cover with cold water, heat slowly to boiling point, skim, 
and cook until meat is tender. When half done, season 
with one and one-half tens poo ns salt and few grains pep¬ 
per. Strain, and remove fat. There should be about 
three pints of stock. Reheat to boiling point, add two 
tablespoons washed rice, and cook until rice is soft. 

Indian Meal Mush. 

% cup Indian meal. 1 cup boiling’ water, 

/4 cup milk. % teaspoon salt. 

Mix meal and salt, add milk, and stir into boiling 
water. Cook three hours in double boiler. Serve with 
sugar and cream. 

Rye Meal Mush. 

% cup rye meal. cup cold water. 

1M cups boiling water. l> teaspoon salt. 

Mix meal, salt, and cold water. Add to boiling water, 
and boil five minutes. Cook one hour in doable boiler. 
Serve with maple syrup. 

Oatmeal Mush. 

Bf cup coarse oatmeal. 2 cups boiling water. 

}£ teas]>oon salt. 

Add salt and oatmeal to boiling water. Cook three 
or four hours in double boiler. Serve with sugar and 
cream. 

Hominy Mush. 

cup fine hominy. 1 pint boiling water. 

b> teaspoon salt. 

Prepare.as for Quaker Oats Mush, cooking one hour in 
double boiler. 


RECIPES PREPARED EUR THE SICK. 


6UiJ 


Quaker Oats Mush. 

5^j cup Quaker Rolled Oats. IJ£ cups boiling water. 

J .» least>0011 salt. 

Add salt to boiling water; then add oats, and cook 
cue-half hour in double boiler. Serve with sugar and 
cream. Any preparation of steamed rolled oats may 1 m* 
used. 

Beef Balls. 

Take a small piece of steak from top of round; wipe 
and cut in one-tilird inch strips. With a knife scrape the 
freshly cut surface, removing all that is possible of the 
soft part of meat; then turn and scrape other side. Sea¬ 
son with salt; if pepper is desired, use sparingly. Form 
into small balls, using as little pressure as possible. Cook 
one minute in a hot omelet pan, sprinkled with salt, shak¬ 
ing pan to keep the balls in motion. Arrange on small 
pieces of buttered toast, and garnish with parsley. 

Raw Beef Sandwiches. 

Prepare bread as for Bread and Butter Sandwiches. 
Spread one-half the pieces with scraped beef, generously 
seasoned with salt; if pepper is desired, use sparingly. 
Cover with remaining pieces. 

Egg Sandwiches. 

Cut thin slices of stale bread in triangles, then toast. 
Put together in pairs, having between the pieces thor¬ 
oughly cooked egg yolk, rubbed to a paste, seasoned 
with salt, and moistened with soft butter. 

To Broil Birds in Buttered Cases. 

Butter a sheet of letter paper, place a boned bird on 
lower half of sheet, fold upper half over bird, bringing- 
edges of paper together. Begin at edges, and fold over 
lower side and ends of paper three times. Place in a wire 


504 


BOiSTO-N OOOK1N(]-,SCHOOL COOK BOOK. 


broiler, and broil ten minutes over a slow lire, being care- 
ful that paper does not catch on lire. Remove from case, 
place on slice of toast, season with salt, i>eppcr, and but¬ 
ter. Garnish with thin slices of lemon and parsley. A 
breast of chicken, tenderloin of steak, or lamb chop may 
be cooked in the same way. 

Rennet Custard (Junket). 

1 cup milk. 1 tablespoon sherry wine. 

2 tablespoons sugar. 1 teaspoon liquid rennet. 

Heat milk until lukewarm, add sugar and wine; when 
sugar is dissolved, add rennet. Turn into a small mould, 
and let stand in a cool place until firm. Serve with sugar 
and cream. Cinnamon or nutmeg may be used in place 
of wine. Liquid rennet may be bought in bottles of any 
first-class grocer. 


Junket Custard. 

1 cup milk. hi junket tablet. 

2 tablespoons sugar. 1 teaspoon cold water. 

1 teaspoon brandy. 

Heat milk until lukewarm, add sugar and brandy; 
when sugar is dissolved, add tablet dissolved in cold 
water. Tern into small moulds and let stand in a cool 
place until firm. 

Junket Ice Cream. 

cup thin cream. L' junket tablet. 

34 cup milk. 1 teaspoon cold water. 

T l 4 tablespoons sugar. } 3 ' teaspoon vanilla. 

Follow directions for making Junket Custard. When 
linn, beat thoroughly and turn into a small tin box, place 
box in a tin pail, and surround with finely crushed ice 
and rock salt. Cover closely, and as mixture freezes, 
scrape from tin and beat until smooth. Continue until 
of the desired consistency. 


505 


HINTS TO THE YOUNG 


HOUSEKEEPER,. 


CHAPTER XXXVIIJ. 

HELPFUL HINTS TO THE YOUNG HOUSEKEEPER. 

To Scald Milk. Put in top of double boiler, having 
water boiling in under part. Cover, and let stand on 
top of range until milk around edge of double boiler has a 
bead-1 ike appearance. 

For Buttered Cracker Crumbs, allow from one-fourth 
to one-third cup melted butter to each cup of crumbs. 
Stir lightly with a fork in mixing, that crumbs may be 
evenly coated and light rather than compact. 

To Cream Butter. Put in a bowl and work with a 
wooden spoon until soft and of creamy consistency. 
Should buttermilk exude from butter it should be poured 
off. 

To Extract Juice from Onion. Cut a slice from root 
end of onion, draw back the skin, and press onion on a 
coarse grater, working with a rotary motion. 

To Chop Parsley. Remove leaves from parsley. If 
parsley is wet, first dry in a towel. Gather parsley be¬ 
tween thumb and fingers and press compactly. With a 
sharp vegetable knife cut through and through. Again 
gather in fingers and recut, so continuing until parsley is 
finely cut. 

To Caramelize Sugar. Put in a smooth granite sauce¬ 
pan or omelet pan, place over hot part of range, and stir 
constantly until melted and of the color of maple syrup. 
Care must be taken to prevent sugar from adhering to 
sides of pan or spoon. 


500 


BOSTON COOKING-SCHOOL COOK BOOK. 


To Make Caramel. Continue the caramelization of 
sugar until syrup is quite brown and a whitish smoke 
arises from it. Add an equal quantity of boiling water, 
and simmer until of the consistency of a thick syrup. Of 
use in coloring soups, sauces, etc. 

Acidulated Water is water to which vinegar or lemon 
juice is added. One tablespoon of the acid is allowed to 
one quart water. 

To Blanch Almonds. Cover Jordan almonds with 
boiling water and let stand two minutes; drain, put into 
cold water, and rub off the skins. Dry between towels. 

To Shred Almonds. Cut blanched almonds in thill 
strips lengthwise of the nut. 

Macaroon Dust. Dry macaroons pounded and sifted. 

To Shell Chestnuts. Cut a half-inch gash on flat sides 
and put in an omelet pan, allowing one-half teaspoon but¬ 
ter to each cup chestnuts. Shake over range until butter 
is melted. Put in oven and let stand five minutes. Re¬ 
move from oven, and with a small knife take off shells. 
By this method shelling and blanching is accomplished at 
the same time, as skins adhere to shells. 

Flavoring Extracts and Wine should be added if pos¬ 
sible to a mixture when cold. If added while mixture is 
hot, much of the goodness passes off with the steam. 

Meat Glaze. Four quarts stock reduced to one cup. 

Mixed Mustard. Mix two tablespoons mustard and 
one teaspoon sugar, add hot water gradually until of the 
consistency of a thick paste. Vinegar may be used in 
place of water. 

To Prevent Salt from Lumping. Mix with corn-starch, 
allowing one teaspoon corn-starch to six teaspoons salt. 


HINTS TO THE YOUNG HOUSEKEEPER. 507 


To Wash Carafes. Half fill with hot soapsuds, to 
which is added one teaspoon washing soda. Putin news¬ 
paper torn in small pieces. Let stand one-half hour, oc¬ 
casionally shaking. Empty, rinse with hot water, drain, 
wipe outside, and let stand to dry inside. 


After Broiling or Frying, if any fat has spattered on 
range, wipe surface at once with newspaper. 


To Remove Fruit Stains. Pour boiling water over 
stained surface, having it fall from a distance of three 
feet. This is a much better way than dipping stain in 
and out of hot water; or wring articles out of cold water 
and hang out of doors on a frosty night. 


To Remove Stains of Claret Wine. As soon as claret 
is spilt, cover spot with salt. Let stand a few minutes, 
then rinse in cold water. 


To Clean Graniteware where mixtures have been cooked 
or burned on. Half fill with cold water, add washing 
soda, heat water gradually to boiling point, then empty, 
when dish may be easily washed. Pearline or any soap 
powder may be used in place of washing soda. 

To Wash Mirrors and Windows. Pub over with 
chamois skin wrung out of warm water, then wipe with 
a piece of dry chamois skin. This method saves much 
strength. 

To Remove White Spots from Furniture. Dip a cloth 
in hot water nearly to boiling point. Place over spot, re¬ 
move quickly and rub over spot with a dry cloth. Pepeat 
if spot is not removed. Alcohol or camphor quickly ap¬ 
plied may be used. 

Tumblers which have contained milk should be first 
rinsed in cold water before washing in hot water. 

To keep a Sink Drain free from grease, pour down once 
a week at night one-lialf can Babbitt’s potash dissolved in 
one quart water. 


508 


BOSTON COOlUNG-SCllOOL COOK BOOK. 


Should Sink Drain chance to get choked, pour into sink 
one-fourth pound copperas dissolved in two quarts boiling 
water. If this is not eilicacious, repeat before sending for 


a plumber. 

Never put Knives with ivory handles in water. Hot 
water causes them to crack and discolor. 


To prevent Glassware from being easily broken, put in 
a kettle of cold water, heat gradually until water has 
reached boiling point. Set aside; when water is cold 
take out glass. This is a most desirable way to toughen 
lamp chimneys. 

To Remove Grease Spots. Cold water and Ivory 
soap will remove grease spots from cotton and woollen 
fabrics. Castilian Cream is useful for black woollen 
goods, but leaves a light ring on delicately colored goods. 
Ether is always sure and safe to use. 

To Remove Iron Rust. Saturate spot with lemon 
juice, then cover with salt. Let stand in the sun for sev¬ 
eral hours; or a solution of hydrochloric acid may be used. 

Iron Rust may be removed from delicate fabrics by 
covering spot thickly with cream of tartar, then twisting 
cloth to keep cream of tartar over spot; put in a sauce¬ 
pan of cold ’water, and heat water gradually to boiling 
point. 

To Remove Grass Stains from cotton goods, wash in 
alcohol. 

To Remove Ink Stains. Wash in a solution of hydro¬ 
chloric acid, and rinse in ammonia water. Wet the spot 
with warm water, put on Sapolio, rub gently between the 
hands, and generally the spot will disappear. 

Cut Glass should be washed and rinsed in water that 
is not very hot and <>f same temperature. 

In Sweeping Carpets, keep broom close to floor and 
work with the grain of the carpet. Occasionally turn 
broom that it may wear evenly. 


509 


hints to the young housekeeper. 


Tie Strands of a New Broom closely together, put into 
a pail of boiling water, and soak two hours. Dry thor¬ 
oughly before using. 


Never wash the inside of Tea or Coffee Pots with soap¬ 
suds. If granite or agate ware is used, and becomes 
badly discolored, nearly fill pot with cold water, add one 
tablespoon borax, and heat gradually until water reaches 
the boiling point. Rinse with hot water, wipe, and keep 
on back of range until perfectly dry. 

Never put cogs of a Dover Egg Beater in water. 


Never wash Bread Boards in a sink. Scrub with grain 
of wood, using a small brush. 


Before using a new Iron Kettle, grease inside and out¬ 
side, and let stand forty-eight hours; then wash in hot 
water in which a large lump of cooking soda has been 
dissolved. 


To clean a Copper Boiler, use Putz Pomade Cream. 
Apply with a woollen cloth when boiler is warm, not hot; 
then rub off with second woollen cloth and polish with 
flannel or chamois. If badly tarnished, use oxalic acid. 
Faucets and brasses are treated in the same w\ay. 

A bottle containing Oxalic Acid should be marked 
poison, and kept on a high shelf. 

To keep an Ice Chest in good condition, wash thor¬ 
oughly once a week -with cold or lukewarm wafer in which 
washing soda has been dissolved. If by chance anything 
is spilt in an ice chest, it should be wiped off at once. 

Milk and butter very quickly absorb odors, and if in 
ice chest with other foods, should be kept closely covered. 

Hard Wood Floors and Furniture may be polished by 
using a small quantity of kerosene oil applied with a 
woollen cloth, then rubbing with a clean woollen cloth. 
A very good furniture polish is made by using equal parts 
linseed oil and turpentine 


510 BOSTON OoOKlNO-SOHOOL COOK BOOK. 


Polish for Hard Wood Floors. Use one part bees’- 
wax to two parts turpentine. Put in saucepan on range, 
and when wax is dissolved a paste will be formed* 

To clean Piano Keys, rub over with alcohol. 

To remove old Tea and Coffee Steins, wet spot with 
cold water, cover with glycerine, and let stand two or 
three hours. Then wash with cold water and hard soap. 
Repeat if necessary. 

Before Sweeping Old Carpets, sprinkle with pieces of 
newspaper wrung out of water. After sweeping’, wipe 
over with a cloth wrung’ out of a weak solution of am¬ 
monia water; which seems to brighten colors. 

Platt’s Chloride is one of the best Disinfectants. Chlo¬ 
ride of lime is a valuable disinfectant, and much cheaper 
than Platt’s Chloride. 

Listerine is an excellent disinfectant to use for the 
mouth and throat. 

To Make a Pastry Bag. Fold a twelve-inch square of 
rubber cloth from two opposite corners. Sew edges to¬ 
gether, forming a triangular bag. Cut off point to make 
opening large enough to insert a tin pastry tube. A set 
comprising bag and twelve adjustable tubes may be 
bought for two and one-half dollars. 

Smoked Ceilings may be cleaned by washing with 
cloths wrung out of water in which a small piece of 
washing soda 1ms been dissolved. 

For a Burn apply equal parts of white of egg and 
olive oil mixed together, then cover with a piece of 
old linen ; if applied at once no blister will form. Or 
apply at once cooking soda, then cover with cloth and 
keep the same wet with cold water. This takes out the 
pain and prevents blistering. 


511 


HINTS TO THE TO UNO 


HOUSEKEEPER. 


Curtain and Portiere Poles allow the hangings to slip 
easily if rubbed with hard soap. This is much better than 
greasing. 

Creaking Doors and Drawers should be treated ill the 
same way. 

To Remove Dust from Rattan Furniture use a small 
painter’s brush. 


512 BOSTON COOKING-SCHOOL COOK LOOK. 


CHAPTER XXXIX. 


SUITABLE COMBINATIONS FOR SERVING. 
BREAKFAST MENUS. 


Oranges. 

Oatmeal with Sugar and Cream. 

Broiled Ilam. Creamed Potatoes. Pop-overs or Fadges. 

Coffee. 


■—»— 

Quaker Rolled Oats with Baked Apples, Sugar and Cream. 
Creamed Fish. Baked Potatoes. Golden Corn Cake. 

Coftee. 

— t — 

Bananas. 

Old Grist Mill Toasted Wheat with Sugar and Cream. 
Scrambled Eggs. Sauted Potatoes. Graham Gems. 

Griddle ('akes. 

Coftee. 

—f— 

Grape Fruit. 

Wheatlet with Sugar and Cream. 

Beefsteak. Lyonnaise Potatoes. Twin Mountain Muffins. 

Coffee. 

—♦—- 

Sliced Oranges. 

Wheat Germ with Sugar and Cream. 

Warmed over Lamb. French Fried Potatoes. Raised Biscuits. 
Buckwheat Cakes with Maple Syrup. 

Old Grist Mill Coffee. 






BREAKFAST MENUS. 


513 


Strawberries. 

Hominy with Sugar and Cream. 

Bacon and Fried Eggs. Baked Potatoes. Rye Muffins. 

Coffee. 

■—•— 

Raspberries. 

Shredded Wheat Biscuit. 

Dried Smoked Beef in Cream. Hashed Brown Potatoes. 

Baking-Powder Biscuit. 

Coffee. 


Watermelon. 

Old Grist Mill Rolled Oats with Sugar and Cream. 
Broiled Halibut. Potato Cakes. Sliced Cucumbers. 

Quake]- Biscuit. 

Coffee. 


Canteloupe. 

Pettijohns with Sugar and Cream. 

Cecils witli Tomato Sauce. Potato Balls. Rice Muffins. 

Coffee. 


Peaches. 

Farinose with Sugar and Cream. 

Omelette. Potatoes h la Maitre d’ Hotel. Berry Muffins. 

Coffee. 

—♦— 

Blackberries. 

H-0 with Sugar and Cream. Dropped Eggs on Toast. 
Wallies with Maple Syrup. 

Coffee. 

— 4 — 

Pears. 

Old Grist Mill Rolled Wheat with Sugar and Cream. 
Corned Beef Hash. Milk Toast. 

Coffee. 

33 








514 BOSTON COOKING-SCHOOL COOK BOOK, 


Grapes. 

Cereal with Fruit. 

Fried Smelts. Baked Sweet Potatoes. Sliced Tomatoes. 

Oatmeal Muflins. 

Coft’ee. 

—♦— 

Oatmeal Mush with Apples. 

Hamburg Steaks. Creamed Potatoes. White Corn Cake 

Coffee. 

—♦— 

Plums and Pears. 

Cracked Wheat with Sugar and Cream. 

Baked Beaus. Fish Balls. Brown Bread. 

Old Grist Mill Coffee. 

—♦— 

Sliced Peaches. 

Germea with Sugar and Cream. Brown Bread Toast. 

Cold Sliced Meat. Sauted Sweet Potatoes. 

Coffee. 

—♦— 

Wheatena with Sugar and Cream. 

Fish Hash. Buttered Graham Toast. 

Strawberry Short Cake. 

Coffee. 

—♦— 

Grapes. 

Old Grist Mill Bye Flakes, with Sugar and Cream. 

Lamb Chops. Baked Potatoes. Raised Muffins. 

Doughnuts and Coffee. 


LUNCHEON MENUS. 

Grilled Sardines. 

Baked Apples with Cream. Rolls. Sponge Cake- 

Cocoa. 








LUNCHEON MENUS. 


515 


Creamed Chicken. 

Celery. Rolls. 

Grapes and Apples. 

Tea. 


—•— 

Lamb Croquettes. 

Dressed Lettuce. Baking-Powder Biscuit. 

Gingerbread. Cheese. 

Tea. 


—•— 

Split Pea Soup. Crisp Crackers. 

Egg Salad. Entire Wheat Bread. 

Oranges. 

Cocoa. 

—♦— 

Cold Sliced Meat. Cheese Fondue. 

Bread and Butter. 

Sliced Peaches. Cookies. 

Old Grist Mill Coffee. 


—♦— 

Broiled Ham. Scalloped Potatoes. 

Brown Bread and Butter. 

Sliced Oranges. Wafers. 

—*— 


Scalloped Oysters. 

Dressed Celery. 
Polish Tartlets. 


Rolls. 


Tea. 


—♦— 

Salmi of Lamb. Olives. 

Bread and Butter. 

Cake. Chocolate. 


—♦— 

Oyster Stew. 

Oyster Crackers or Dry Toast. 

Pickles. 

Cream Whips. Lady Fingers. 









516 


BOSTON COOKING-SCHOOL COOK BOOK. 


Scalloped Turkey. 

Brown Bread Sandwiches. 

Lettuce Salad. Cheese Straws. 


Tea. 


— « — 

Turban of Fish. Saratoga Potatoes. 

Warmed over Mullins. 

Nuts. Crackers. Cheese. 

Tea. 


—♦— 

Cream of Tomato Soup. Croutons. 

Omelette with Vegetables. 

Bread and Butter. 

Bananas. Tea. 


—♦— 

Salad h la Russe. 

Graham Bread and Butter. 

Peach Sauce. Scotch Wafers. 

Tea. 


Cold Sliced Tongue. 

Macaroni and Cheese. 

Lettuce Salad. Crackers. 

Wafers. Coffee. 


Salmon Croquettes. Rolls. 

Dressed Lettuce. 
Strawberries and Cream. 

Tea. 


—♦— 

Beef Stew with Dumplings. 

Sliced Oranges. Cake. 

Tea. 


Lobster Salad. 

Raspberries and Cream. 

Russian Tea. 


Rolls. 

Wafers. 









DINNER MENUS. 


517 


Cold Sliced Corned Beef. 
Corn h la Southern. 

Entire Wheat Bread and Butter. 
Grapes and Pears. 


DINNER MENUS. 


Cream of Celery Soup. 

Roast Beef. Franconia Potatoes. Yorkshire Pudding. 
Macaroni with Cheese. Tomato and Lettuce Salad. 

Chocolate Cream. 

Cafe Noir. 

—*— 


Tomato Soup. 

Baked Fish. Hollandaise Sauce. 

Shadow Potatoes. Cole Slaw. 

Fig Pudding. 

Crackers. Cheese. Cafe Noir. 


—♦— 

Potato Soup. 

Boiled Fowl. Egg Sauce. Boiled Rice. Mashed Turnips. 
Celery. Vegetable Salad. 

Bread and Butter Pudding. 


♦ 


Macaroni Soup. 

Fricassee of Lamb. Riced Potatoes. Stewed Tomatoes. 
String Bean and Radish Salad. 

Fruit and Nuts. 


—*— 

Duchess Soup. 

Fried Fillets of Halibut. Shredded Potatoes. Hot Slaw. 

Beefsteak Pie. 

Irish Moss Blanc-Mange with 
Vanilla Wafers. 







518 


BOSTON COOKING-SCHOOL COOK BOOK. 


Kornlet Soup. 

Maryland Chicken. Baked Sweet Potatoes. 

Creamed Cauliflower. Cranberry Sauce. 

Dressed Lettuce. Polish Tartlets. 

Cafe Noir. 

— + — 

Vegetable Soup. 

Veal Cutlets. Horseradish. Mashed Potatoes. 
Cream of Lima Beans. Dressed Celery. 

Cerealine Pudding. 

— * — 

St. Germain Soup. 

Beefsteak with Oyster Blanket. Stuffed Potatoes. Spinach. 
Pineapple Pudding. Cream Sponge Cake. 

Caf<$ Noir. 

—•— 

White Soup. 

Boiled Salmon. Egg Sauce. Boiled Potatoes. Green Peas. 

Cucumbers. 

Strawberries and cream. Cake. 

- 4 - 

Tomato Soup without Stock. 

Braised Beef. Horseradish Sauce. • Scalloped Potatoes. 

Squash. 

Baked Indian Pudding. Cafd Noir. 

—♦— 

Bisque Soup. 

Broiled Shad. Chartreuse Potatoes. Asparagus on Toast. 

Cucumber and Lettuce Salad. 

Prune Whip. Custard Sauce. 

—♦— 

Ci •earn of Pea Soup. 

Boiled Mutton. Caper Sauce. Mashed Potatoes. 

Turkish Pilaf. 

Graham Pudding. Fruit and Nuts. 








DINN Ell MENUS, 


519 


Turkish Soup. 

/.amb Chops. French Fried Potatoes. Apple Fritters. 

Beet Greens. 

Caramel Custard. Cafd Noir. 


■ ♦ 

Irish Stew with Dumplings. 

Fish Croquettes. Dinner Rolls. Radishes. 

Custard Souffld. Creamy Sauce. 

Crackers. Cheese. 


Black Bean Soup. 

Halibut h la Creole. Potatoes en Surprise. 

Brussels Sprouts. 

Swiss Pudding. Cafd Noir. 


—*— 

Cream of Clam Soup. 

Fried Chicken Boiled Potatoes. 

Sliced Tomatoes. Shell Beans. 

Peach Short Cake. Crackers and Cheese, 

—♦— 

Cream of Lima Bean Soup. 

Roast Duck. Mashed Sweet Potatoes. 

Cauliflower au Gratin. 

Rice Croquettes with Currant Jelly. 

Grapes. Pears. 

Crackers. Cheese. Caf£ Noir. 

—♦— 

Chicken Soup. 

Broiled Sword Fish. Cucumber Sauce. 

Baked New Potatoes. Sugared Beets. 

Strawberry Cottage Pudding. 

Iced Coffee. 







520 


BOSTON COOKING-SCHOOL COOK BOOK 


MENU FOR THANKSGIVING DINNER, 

Oyster Soup. Crisp Crackers. 

Celery. Salted Almonds. 

Roast Turkey. Cranberry Jelly. 

Mashed Potatoes. Onions in Cream. Squash, 

Chicken Pie. 

Fruit Pudding'. Sterling Sauce. 

Mince, Apple, and Squash Pie. 

Neapolitan Ice Cream. Fancy Cakes. 

Fruit. Nuts and. Raisins. Bonbons. 
Crackers. Cheese. Cafd Noir. 


MENU FOR CHRISTMAS DINNER. 

Consomme. Bread Sticks. 

Olives. Celery. Salted Pecans. 

Roast Goose. Potato Stuffing. Apple Sauce. 

Duchess Potatoes. Cream of Lima Beans. 

Chicken Croquettes with Green Peas. 

Dressed Lettuce with Cheese Straws. 

English Plum Pudding. Brandy Sauce. 

Frozen Pudding. Assorted Cake. Bonbons. 

Crackers. Cheese. Cafe Noir. 


A FULL COURSE DINNER. 

First Course. 

Little Neck Clams or Bliiepoints, with brown-bread 
sandwiches. Sometimes canapes are used in place of 
either. For a gentlemen’s dinner, canapes accompanied 
with sherry wine are frequently served before guests enter 
the dining-room. 




A FULL COURSE DINNER. 


521 


Second Course. 

Clear soup, with bread sticks, small rolls, or crisp 
crackers. Where two soups are served, one may be a 
cream soup. Cream soups are served with croutons. 
Radishes, celery, or olives are passed after the soup. 
Salted almonds may be passed between any of the 
courses. 

Third Course. 

Bouchees or rissoles. The filling to be of light meat. 


Fourth Course. 

Fish, baked, boiled, or fried. Cole slaw, dressed cucum¬ 
bers, or tomatoes accompany this course; with fried fish 
potatoes are often served. 

Fifth Course. 

Roast saddle of venison or mutton, spring lamb, or 
fillet of beef ; potatoes and one other vegetable. 

Sixth Course. 

Entree, made of light meat or fish. 


Seventh Course. 

A vegetable. Such vegetables as mushrooms, cauli¬ 
flower, asparagus, artichokes, are served, but not in white 
sauce. 

Eighth Course. 

Punch or cheese course. Punch, when served, always 
precedes the game course. 


Ninth Course. 


Game, with vegetable salad, usually lettuce or celery; 
or cheese sticks may be served with the salad, and game 
omitted. 

Tenth Course. 


Dessert, usually cold. 


522 BOSTON COOKING-SCHOOL COOK BOOK. 


Eleventh Course. 

Frozen dessert and fancy cakes. Bonbons are passed 
after this course. 


Twelfth Course. 

Crackers, cheese, and caf6 noir. Cafe noiris frequently 
served in the drawing and smoking rooms after the 
dinner. 

Where wines and liquors are served, the first course is 
not usually accompanied by either; but if desired, Sau- 
terne or other white witle may be used. 

With soup, serve sherry; with fish, white wine; with 
game, claret; with roast and other courses, champagne. 

After serving cafe' noir in drawing-room, pass pony of 
brandy for men, sweet liqueur (Chartreuse, Benedictine, 
or Parfait d’Amour) for women; then Creme de Mentlie 
to all. 

After a short time Apollinaris should be passed. 
White wines should be served cool; sherry should be 
as near the temperature of the room in which it is served 
as possible. Champagne should be served very cold by 
allowing it to remain in salt and ice at least one-half 
hour before dinner time. Claret, served without cooling:, 
and as it contains so small an amount of alcohol, is not 
good the day after opening. 

For a simpler dinner, the third, seventh, eighth, and 
tenth courses, and the game in the ninth course may be 
omitted. 

For a home dinner, it is always desirable to serve for 
first course a soup; second course, meat or fish, with pota¬ 
toes and two other vegetables; third course, a vegetable 
salad, with French dressing; fourth course, dessert; fifth 
course, crackers, cheese, and cafe noir. 

At a ladies’ luncheon the courses are as many as at a 
small dinner. In winter, grape fruit is sometimes served 
in place of oysters; in summer, selected strawberries in 
small Swedish Timbale cases. 


MENUS FOIl FULL COUUSE DINNERS. 


noo 

U—kl) 


MENUS FOR FULL COURSE DINNERS. 

Blue Points. 

Consommd h la Royal. 

Olives. Celery. Salted Almonds. 

Swedish Timbales with Chicken and Mushrooms. 

Fried Smelts. Sauce Tartare. Dressed Cucumbers. 
Saddle of Mutton. Currant Jelly Sauce. 

Potatoes Brabrant. , Brussels Sprouts. 

Supreme of Chicken. 

Mushrooms h la Sabine. 

Canton Sherbet. 

Canvasback Duck. Olive Sauce. 

Farina Cakes with .Telly. 

Celery Salad. 

Apricot and Wine Jelly. 

Nesselrode Pudding. Rolled Wafers. Parisian Sweets 
Crackers. Cheese. 

Cafd Noil*. 

—«—. 

Little Neck Clams. 

Consommd au Parmesan. 

Olives. Salted Pecans. 

Bouchdes. 

Fillets of Halibut k la Poulette with Mayonnaise. 
Tomatoes. Delmonico Potatoes. String Beans. 
Larded Fillet of Beef with Horseradish Sauce. 

Glazed Sweetbreads. 

Artichokes with Bechamel Sauce. 

Sorbet. 

Broiled Quail with Lettuce and Celery Salad. 
Bananas. Cantaloupes. 

Sultana Roll with Claret Sauce. 

Cinnamon Bars. Lady Fingers. Bonbons. 

Crackers. Cheese. 


Cafd Noir. 



524 BOSTON COOKING-SCHOOL COOK BOOK. 


Anchovy Canapes. 

Julienne Soup. 

Olives. Celery. Ginger Chips. 

Oyster and Macaroni Croquettes. 

Stuffed Fillets of Halibut. 

French Hollandaise Sauce. Tomato Jelly. 

Spring Lamb. Potato Fritters. 

Asparagus Tips with Hollandaise Sauce. 
Chaud-froid of Chicken. 

Creme de Men the Ice. 

Larded Grouse. Bread Sauce. Lettuce and Radish Salad. 

Mont Blanc. 

Bombe Glacee. Sponge Drops. Almond Crescents. Bonbons. 
Crackers. Cheese. 


Cafd Noil*. 


APPENDIX. 


♦ 


Cream Scones. 

2 cups flour. % teaspoon salt. 

4 teaspoons baking powder. 4 tablespoons butter. 

2 teaspoons sugar. 2 eggs. 

% cup cream. 

Mix and sift together flour, baking powder, sugar, and 
salt. Rub in butter with tips of fingers; add eggs well 
beaten, and cream. Toss on a floured board, pat, and 
roll to three-fourths inch in thickness. Cut in squares, 
brush with white of egg, sprinkle with sugar, and bake in 
a hot oven fifteen minutes. 


Rich Corn Cake. 

1 cup corn meal. % teaspoon salt. 

1 cup white flour. 1 cup milk. 

4 teaspoons baking powder. 2 eggs. 

cup sugar. ^ cup melted butter. 

Mix and sift dry ingredients. Add milk, gradually, 
eggs well beaten, and butter. Bake in a buttered, shal¬ 
low pan, in a hot oven. 


Hominy Gems. 

cup hominy. 1 cup corn meal, 

teaspoon salt. 3 tablespoons sugar. 

% cup boiling water. 3 tablespoons butter. 

1 cup scalded milk. 2 eggs. 

3 teaspoons baking powder. 


Add hominy mixed with salt to boiling water and let 
stand until hominy absorbs water. Add scalded milk to 



520 


BOSTON COOKING-SCHOOL COOK BOOK. 


cornmeal, then add sugar and butter. Combine mixtures, 
cool slightly, add yolks of eggs beaten until thick, and 
whites of eggs beaten until stiff. Sift in baking powder 
and beat thoroughly. Bake in hot buttered gem pans. 

White Corn Meal Cake. 

1 cup scalded milk. cup white corn meal. 

1 teaspoon salt. 

Add salt to corn meal, and pour on gradually milk. 
Turn into a buttered shallow pan to the depth of one- 
fourth inch. Bake in a moderate oven until crisp. Split 
and spread with butter. 

Raised Hominy Muffins. 

1 cup warm cooked hominy. % teaspoon salt. 

3^ cup butter. hr yeast cake. 

1 cup scalded milk. hi CU P lukewarm water. 

3 tablespoons sugar. o}£ cups flour. 

Mix first five ingredients; when lukewarm add yeast 
cake, dissolved in lukewarm water and flour. Cover and 
let rise over night. In the morning cut down, fill 'hot 
buttered gem pans two-thirds full, let rise one hour, and 
bake in a moderate oven. 

Raised Rice Muffins. 

Make same as Raised Hominy Muffins, substituting 
one cup hot boiled rice in place of hominy, and adding 
the whites of two eggs beaten until stiff. 


Waffles with Boiled Cider. 

Follow directions for making Waffles (see p, 79). 
Serve with 

Boiled Cider. Allow twice as much cider as sugar, 
and let boil until of a syrup consistency. 


APPENDIX. 


527 


Health Food Muffins. 

1 cup warm wheat mush. 1 tablespoon butter. 

M cup brown sugar. ^ yeast cake. 

% teaspoon salt. % cup lukewarm water. 

Flour. 

Mix first four ingredients, add yeast cake dissolved in 
lukewarm water, and Hour to knead. Cover and let rise 
over night. In the morning cut down, fill hot buttered 
gem pans two-thirds full, and bake in a moderate oven. 

Date Bread. 

Use recipe for Health Food Muffins. Add two-thirds 
cup each of English walnut meats cut in small pieces, and 
dates stoned and cut in pieces. Shape in a loaf, let rise 
in pan, and bake fifty minutes in a moderate oven. 

Russian Pilaf. 

% cup rice. % cup cold cooked chicken cut 

3 tablespoons butter. in dice. 

% cup canned tomatoes. Chicken stock highly seasoned. 

Salt and cayenne. 

Cook rice in boiling salted water, drain, and pour over 
hot water to thoroughly rinse. Heat omelet pan, add 
butter, and as soon as butter is melted add rice. Cook 
three minutes; then add tomatoes, chicken, and enough 
stock to moisten. Cook five minutes, and season highly 
with salt and cayenne. If not rich enough, add more 
butter. 

Turkish Pilaf III. 

Follow recipe for Russian Pilaf, substituting cold cooked 
lamb in place of chicken, and add a chicken’s liver sauted 
in butter, then separated into small pieces. 

Poached Eggs a la Reine. 

Cover circular pieces of toasted bread with sliced fresh 
mushrooms sauted in butter and moistened with cream. 


528 BOSTON COO KING-SOFTOOL COOK BOOK. 


Pouch eggs and arrange on mushrooms. Pour over all 
white sauce to which grated Parmesan cheese has been 
added. Sprinkle with grated cheese and put in oven 
to brown. Garnish with canned pimento cut in fancy 
shapes. 

Poached Eggs a la Tripe. 

Serve dropped eggs (see p. 1)3) on Lobster Croquettes 
(see p. 310) shaped in flat round cakes one-half inch thick. 
Garnish with lobster claws and parsley. 

Eggs a la Benedict. 

Split and toast English muffins. Saute circular pieces 
of cold boiled ham, place these over the halves of muffins, 
arrange on each a dropped egg, and pour around llollan- 
daise Sauce II. (see p. 245), diluted with cream to make 
of such consistency to pour easily. 

Eggs a la Lee. 

Cover circular pieces of toasted bread with thin slices 
cold boiled ham. Arrange on each a dropped egg, and 
pour around 

Mushroom Puree. Clean one-fourth pound mushrooms, 
break caps in pieces and saute five minutes in one table¬ 
spoon butter. Add one cup chicken stock and simmer five 
minutes. Rub through a sieve and thicken with one table- 
spoon each butter and flour cooked together. Season with 
salt and pepper. 


Salad Sticks. 

Follow recipe for Sticks (see p. 32). Let rise, and add 
salt to dough, allowing two teaspoons to each cup of 
dough. Shape in small sticks, let rise again, sprinkle 
with salt, and bake in a slow oven. If preferred glazed, 
brush over with egg yolk-slightly beaten and diluted with 
one-half tablespoon cold water. 


APPENDIX. 


529 


Eggs a la Sidney. 


Arrange hard boiled eg 
pieces of toasted bread. 


gs, cut in thirds lengthwise, on 
Pour over eggs Soubise Sauce. 


Eggs au G-ratin. 


4 hard boiled eggs. y cup milk. 

1 tablespoon butter. y teaspoon salt, 

ljo tablespoons Hour. Few grains cayenne. 

/3 CU P white stock. Grated cheese. 

/■i CU P buttered cracker crumbs. 


Make a sauce of the butter, flour, stock, and milk ; add 
eggs finely chopped and salt and cayenne. Fill buttered 
ramequin dishes with mixture, sprinkle with grated cheese, 
cover with cracker crumbs, and bake in a moderate oven 
until crumbs are brown. 


Lucanian Eggs. 


5 hard boiled eggs. 

1 cup cooked macaroni. 
y cup grated cheese. 
Essence Anchovy. 


iy cups white sauce. 
Salt and paprika. 

Onion juice. 
y cup buttered crumbs. 


Cut eggs in eighths lengthwise, add macaroni, white 
sauce, and seasonings. Arrange in buttered baking dish, 
cover with buttered crumbs, and bake until crumbs are 
« brown. 


Egg Farci. 

Clean and chop two chickens’ livers, sprinkle with 
onion juice, and saute in butter. Add the yolks of four 
hard boiled eggs rubbed through a sieve, one teaspoon 
chopped parsley, and salt, pepper, and Tobasco Sauce to 
taste. Refill whites of eggs with mixture, cover with 
grated cheese, and bake until cheese melts. Serve in 
toast rings and pour around Tomato Puree. 


530 .BOSTON COOKING-SCHOOL COOK BOOK. 


Eggs a la Livingstone. 


4 eggs. 

cup stewed and 
strained tomatoes. 
% teaspoon salt. 


teaspoon paprika. 

2 tablespoons butter. 
Pate de foie gras. 
Finely chopped truffles. 


Beat eggs slightly, and add tomatoes, salt, and paprika. 
Melt butter in an omelet pan, add seasoned eggs, and 
cook same as Scrambled Eggs. Spread slices of toasted 
bread with pate de foie gras. Pour over the eggs, and 
sprinkle with truffles. 


Eggs a la Turk. 

Prepare Scrambled Eggs, and pour over six slices of 
toasted bread. Put one tablespoon tomato puree on each 
piece, and in the centre of puree one-half tablespoon 
chickens’ livers sauted in bacon fat. 

Scrambled Eggs, Country Style. 

Heat omelet pan, put in two tablespoons butter, and 
when melted turn in four unbeaten eggs. Cook until 
white is partially set, then stir until cooking is completed, 
when whites will be thoroughly set. Season with salt 
and pepper. 

Egg Souffle. 

2 tablespoons butter. .1 cup cream. 

2 tablespoons flour. 4 eggs. 

1 cup milk. 1 teaspoon salt. 

Few grains cayenne. 

Cream the butter, add flour, and pour on gradually 
scalded milk and cream. Cook in double boiler five 
minutes, and add yolks of eggs, beaten until thick and 
lemon-colored. Remove from fire, add seasonings, and 
fold in whites of eggs beaten until stiff and dry. Turn 
into a buttered dish, set in pan of hot water, and bake in 
a slow oven, until firm. 


APPENDIX. 


631 


Egg Timbales. 


1 tablespoon butter. 
1 tablespoon Hour. 

% cup milk. 

») 

O 


1 tablespoon chopped parsley. 
% teaspoon salt. 

)a' teaspoon pepper. 

Few grains celery salt. 


Few grains cayenne. 


Make a sauce of the butter, Hour, and milk; add yolks 
beaten until thick and lemon-colored, then add season¬ 
ings. Beat whites of eggs until stiff and dry, and cut 
and fold into first mixture. Turn into buttered moulds, 
set in pan of hot water, and bake in a slow oven until 
firm. Serve with Tomato Cream Sauce, see page 68. 


Stuffed Eggs. 

Cut four hard boiled eggs in halves crosswise; remove 
yolks, mash and add two tablespoons grated cheese, one 
teaspoon vinegar, one-fourth teaspoon mustard, and salt 
and cayenne to taste. Add enough melted butter to 
make mixture of the right consistency to shape. Make in 
balls size of original yolks, and refill whites. Arrange 
on a serving dish, pour around one cup white sauce, cover 
and reheat. 

Scotch Soup. 

3 lbs. mutton from fore-quarter. % onion. 

2 qts. cold water. 3 £ cup flour. 

i.< tablespoon salt. cup each carrot 

teaspoon pepper. and turnip cut 

2 slices turnip. in small cubes. 

2 tablespoons pearl barley. 

Wipe meat, remove skin and fat, and cut meat in small 
pieces. Add water, heat gradually to boiling point, skim, 
and cook slowly two hours. After cooking one hour, add 
salt, pepper, turnip, and onion. Strain, cool, remove 
fat, reheat, and thicken with flour diluted with enough 
cold water to pour easily. Cook carrot and turnip dice 
in boiling salted water until soft; drain and add to soup. 


BOSTON COOKING-SCHOOL COOK BOOK. 


r.oo 

OO+u 


Soak barley over night, in cold water, drain and cook in 
boiling salted water until soft; drain and add to soup. 
If barley should be cooked in the soup, it would absorb 
the greater part of the stock. Barley may be omitted; 
in that case sprinkle with finely chopped parsley and 
serve with croutons. 


Mock Bisque Soup. 

can tomatoes. Bit of bay leaf. 

2 teaspoons sugar. % cup stale bread crumbs. 

*'4 teaspoon soda. 4 cups milk, 

ig onion, stuck with 6 cloves. % tablespoon salt. 

Sprig of parsley. % teaspoon pepper. 

cup butter. 

Scald milk with bread crumbs, onion, parsley, and bay 
leaf. Remove seasonings and rub through a sieve. Cook 
tomatoes with sugar fifteen minutes; add soda and rub 
through a sieve. Reheat bread and milk to boiling point, 
add tomatoes, and pour at once into tureen over butter, 
salt, and pepper. 


Cream of Mushroom Soup. 


% lb. mushrooms. hi cup flour. 

4 cups chicken stock. 1 cup cream. 

1 slice onion. Salt. 

34 cup butter. Pepper. 

2 tablespoons Sauterne. 


Chop mushrooms, add to chicken stock with onion, 
cook twenty minutes, and rub through a sieve. Reheat, 
bind with butter and flour cooked together, then add 
cream and salt and pepper to taste. Just before serving 
add wine. 

Cream of Artichoke Soup. 


6 artichokes. 

4 cups boiling water. 
2 tablespoons butter. 
2 tablespoons flour. 
I 3-0 teaspoons salt. 

o 


Few grains cayenne. 

Few gratings nutmeg. 

2 tablespoons Sauterne wine. 
1 cup scalded cream. 

1 egg. 
cucumbers. 


APPENDIX. 


583 


Cook artichokes in boiling water until soft, and rub 
through a sieve. Melt butter, add flour and seasonings, 
pour on hot liquor, and cook one minute. Add cream, 
wine, and egg slightly beaten. Pare cucumbers, cut in 
one-third inch cubes, saute in butter, and add to soup. 

i 

Cream of Celery Soup. 

3 stalks celery. 3 tablespoons butter. 

3 cups milk. 3 tablespoons flour. 

1 slice onion. Salt and pepper. 

1 cup cream. 

Break celery in one inch pieces, and pound in a mortar. 
Cook in double boiler with onion and milk twenty minutes. 
Thicken with butter and flour cooked together. Season 
with salt and pepper, add cream, strain into tureen, 
and serve at once. 


Crab Soup. 


6 hard shelled crabs. 

3 cups chicken stock. 

% cup stale bread crumbs. 
1 slice onion. 

1 sprig parsley. 


2 tablespoons butter. 
2 tablespoons flour. 

1 cup cream. 

Salt. 

Cayenne. 


Remove meat from crabs, and chop finely. Add stock, 
bread crumbs, onion, and parsley, and simmer twenty 
minutes. Rub through a sieve, bind with butter and flour 
cooked together, then add cream and seasonings. Serve 
with Pulled Bread. 


Cream of Scallop Soup. 


1 quart scallops. 

4 cups milk. 

2 cloves. 

Bit of bay leaf. 

*4 teaspoon peppercorns. 


1 tablespoon chopped onion. 
5 tablespoons butter, 
bf cup flour. 

Salt. 

Pepper. 


Clean scallops, reserve one-half cup and finely chop 
remainder. Add these to milk, with seasonings and 


BOSTON COOKING-SCHOOL COOK BOOK. 



two tablespoons butter, and cook slowly twenty minutes. 
Strain and thicken with remaining butter and Hour cooked 
together. Parboil reserved scallops, and add to soup. 
Serve with small biscuits or oysterettes. 


Clam and 

1 quart clams. 

\}» cups cold water. 

L 3 cup butter. 

I 3 cup Hour. 

% onion. 


Tomato Bisque, 

2 cups cream. 

1 cup slewed and strained 
tomatoes, 
teaspoon soda. 

Salt and cayenne. 


Pour water over clams, then drain. To water add hard 
parts of clams finely chopped. Heat slowly to boiling 
point, cook twenty minutes, then strain. Cook butter 
with onion five minutes; remove onion, add flour and 
gradually clam water. Add cream, soft parts of clams, 
and as soon as boiling point is reached, tomatoes to 
which soda had been added. Season with salt and 
cayenne, and serve at once. 


Tomato Bouillon with Oysters. 

.1 can tomatoes. 6 cloves. 

Ipo quarts bouillon. 1 teaspoon celery seed. 

1 tablespoon chopped onion. teaspoon peppercorns. 

1 bay leaf. 1 pint oysters. 

Mix all ingredients except oysters, and boil twenty 
minutes. Strain, cool, and clear. Add parboiled oysters, 
and serve in bouillon cups with small crofitons. 


Oyster Cocktail I. 

8 small raw oysters. 2 drops Tobasco. 

1 tablespoon tomato catsup. Salt. 

tablespoon vinegar or lemon 1 teaspoon celery, finely 
juice. chopped. 

% teaspoon Worcestershire Sauce. 

Mix ingredients, chill thoroughly, and serve in cocktail 
glasses. 


APPENDIX. 


ror 

!)al) 


Oyster Cocktail II. 

6 small oysters. Lemon juice. 

Tobasco Sauce. Salt. 

Grape fruit. 

Cut grape fruit in halves crosswise, remove tough 
portions, and add oysters seasoned with Tobasco, lemon 
juice, and salt. 


Royal Soup. 


1 cup stale bread crumbs. 
j» cup milk. 

Yolks 8 hard boiled eggs. 

Breast meat from a boiled chicken. 

Salt and pepper. 


ll <2 cups scalded milk. 
8j'o cups chicken stock. 
2j< tablespoons butter. 
2 jo tablespoons Hour. 


Soak bread crumbs in milk, add yolks of eggs rubbed 
through a sieve and chicken meat also rubbed through a 
sieve. Add gradually chicken stock highly seasoned. 
Bind with butter and flour cooked together. 


Chicken Soup with Wine. 


3 lb. fowl. 

2 quarts cold water. 

2 slices carrot. 

1 tablespoon salt, 
j^ teaspoon peppercorns. 
1 cup cream. 


1 onion, sliced. 

2 stalks celery. 

Bit of bay leaf. 

2 tablespoons Sauterne wine. 
1 teaspoon beef extract. 

Salt. Pepper. 


Wipe and cut up fowl. Cover with water, and add 
carrot, salt, peppercorns, onion, celery, and bay leaf. 
Bring quickly to boiling point, then let simmer until meat 
is tender. Remove meat and strain stock. Chill, re¬ 
move fat, reheat, and add wine, beef extract, and cream. 
Season with salt and pepper. 


530 boston cooking-school cook book. 


Tapioca Wine Soup. 

K CU P pearl tapioca. % teaspoon salt. 

1 cup cold water. 3 inch piece stick cinnamon. 

3 cups boiling water. 1 pint claret wine. 

y, cup powdered sugar. 

Soak tapioca in cold water two hours. Drain, add to 
boiling water with salt and cinnamon; let boil three 
minutes, then cook in double boiler until tapioca is trans¬ 
parent. Cool, add wine and sugar. Serve very cold. 

Claret Consomme. 

To one quart rich consomme (see p. 116) add one and 
one-half cups claret, which has been cooked with a three- 
inch piece stick cinnamon ten minutes and one tablespoon 
sugar. Color red. 

Harlequin Slices. 

Yolks 3 eggs. Whites 3 eggs. 

2 tablespoons milk. Few grains salt. 

Few grains salt. Chopped truffles. 

Beat yolks of eggs slightly, add milk and salt. Pour 
into small buttered cup, place in pan of hot water and 
bake until firm. Beat whites of egg slightly, add salt, and 
cook same as yolks. Cool, remove from cups, cut in slices, 
pack in a mould in alternate layers, and press with a 
weight. A few truffles may be sprinkled between slices 
if desired. Remove from mould and cut in slices to 
serve with soup. 


Rhode Island Chowder. 

Cook two three-inch cubes fat salt pork, with one large 
onion sliced, and one-half cup water ten minutes; drain 
and reserve liquor. Wash one quart clams, and reserve 
liquor. Parboil four cups potato cubes, and drain. To 
potatoes add reserved liquors, hard part of clams finely 
chopped, and two cups boiling water. When potatoes are 


APPENDIX. 


537 


nearly done, add one cup stewed and strained tomatoes, 
one-fourth teaspoon soda, soft part of clams, one cup 
each scalded milk and cream, two tablespoons butter, and 
salt and pepper to taste. Split common crackers, soak in 
enough cold milk to moisten, and heat in chowder. 

Pulled Bread. 

Remove crusts from a long loaf of freshly baked water 
bread. Pull the bread apart until the pieces are the 
desired size and length. Cook in a slow oven until 
browned and thoroughly dried. Serve with soup. 

Roasted Oysters. 

Oysters for roasting should be bought in the shell. 
Wash thoroughly, scrubbing with a brush. Put in a 
dripping-pan, and cook in a hot oven until shells part. 
Open, sprinkle with salt and pepper, and serve in the 
deep halves of the shells. 

Sole a la Bercy. 

Skin and bone two large flounders, and cut into eight 
fillets. Put into a buttered pan, sprinkle with salt, 
pepper, and lemon juice, and add one-fourth cup white 
wine. Cover and cook fifteen minutes. Remove to serv¬ 
ing dish, pour over Bercy Sauce, and sprinkle with finely 
chopped parsley. 

Bercy Sauce. Fry one tablespoon finely chopped 
shallot in one tablespoon butter five minutes; add two 
tablespoons flour, and pour on gradually the liquor left in 
pan'with enough white stock to make one cup. Add two 
tablespoons butter, and salt and cayenne to taste. 

Kippered Herrings. 

Remove fish from can, and arrange on a platter ; sprinkle 
with pepper, brush over with lemon juice and melted butter, 
and pour over the liquor left in can. Heat thoroughly, 
and garnish with parsley and slices of lemon. 


538 BOSTON COOKING-SCHOOL COOK BOOK. 


Fillets of Haddock, White Wine Sauce. 

Skin a three and one-half pound haddock, and out in 
fillets. Arrange in buttered baking pan, pour around 
fish three tablespoons melted butter, three-fourths cup 
white wine to which has been added one-half tablespoon 
lemon juice, and two slices onion. Cover and bake. 
Melt two tablespoons butter, add two tablespoons flour, 
and pour on liquor drained from fish; then add one-half 
cup fish stock (made from head, tail, and bones of fish), 
two tablespoons heavy cream, yolks two eggs, salt, and 
pepper. Remove fillets to serving dish, pour over sauce 
strained through cheese-cloth, and sprinkle with finely 
chopped parsley. 

Planked Shad with Creamed Roe. 

Select a roe shad and prepare same as Planked Shad 
(see p. 152). Parboil roe in salted, acidulated water 
twenty minutes. Remove outside membrane and mash. 
Melt three tablespoons butter, add one teaspoon finely 
chopped shallot, and cook five minutes ; add roe, sprinkle 
with one and one-lialf tablespoons flour, and pour on 
gradually one-third cup cream. Cook slowly five minutes, 
add two egg yolks and season highly with salt, pepper, 
and lemou juice. Remove shad from oven, spread thin 
part with roe mixture, cover with buttered crumbs, and 
return to oven to brown crumbs. Garnished with mashed 
potatoes forced through a pastry bag and tube, small 
tomatoes, slices of lemon and parsley. 

Planked Haddock. 

Skin and bone a haddock, leaving meat in two fillets. 
Saute fillets separately, using a generous quantity of 
butter and cooking until well browned on one side. 
Remove to planks, sprinkle with salt and pepper. Gar¬ 
nish with mashed potatoes, outlining the original shape 
of the fish, making as prominent as possible head, tail, and 


APPENDIX. 


530 


fins. Bake until potatoes are well browned, when fish 
should be thoroughly cooked. Finish garnishing with 
parsley and slices of lemon sprinkled with finely chopped 
parsley. 


Finnan Haddie a ia Delmonico. 

Cut fish in strips, put in baking pan, cover with cold 
water, place on back of range and allow water to heat to 
boiling point; let stand on range, keeping water below 
boiling point for twenty-five minutes, drain, and rinse 
thoroughly. Separate fish into Hakes, add one-half cup 
heavy cream and four hard boiled eggs thinly sliced. 
Season with cayenne, add one tablespoon butter, and 
sprinkle with finely chopped parsley. 


Crab Meat, Terrapin Style. 

1 cup crab meat. 2 tablespoons sherry wine. 

2 tablespoons butter. cup heavy cream. 

!,< small onion thinly sliced. Yolks 2 eggs. 

Salt and cayenne. 

Cook butter and onion until yellow ; remove onion, 
add crab meat and wine. Cook three minutes, add 
cream, yolks of eggs, salt, and cayenne. 


Broiled Pompano with Fricassee of Clams. 

Clean and broil as directed in Ways of Cooking Fish 
(see p. 146). When nearly cooked, slip from broiler onto 
a hot platter and brush over with melted butter. Sur¬ 
round with two borders of mashed potatoes, one-inch 
apart, forced through a pastry bag and tube. Arrange 
ten halves of clam shells between potato borders, at equal 
distances; fill spaces between shells with potato roses. 
Place in oven to finish cooking fish and to brown potatoes. 
Just before serving, fill clam shells with 


540 BOSTON COOKING-SCHOOL COOK BOOK. 


Fricassee of Clams. Clean one pint clams, finely chop 
hard portions and reserve soft portions. Melt two table¬ 
spoons butter, add chopped clams, two tablespoons flour, 
and pour on gradually one-third cup cream. Strain sauce, 
add soft part of clams, cook one minute, season with salt 
and cayenne, and add yolk of one egg slightly beaten. 


Smelts a la Langtry. 

Split and bone eight selected smelts. Cut off tnils, and 
from tail ends of fish turn meat over one inch onto flesh 
sjde. Sprinkle with salt and pepper, and brush over with 
lemon juice. Garnish with fish force-meat forced through 
a pastry bag and tube, and fasten heads with skewers to 
keep in an upright position. Arrange in a buttered pan, 
and pour around white wine. Cover with buttered paper, 
and bake from fifteen to twenty minutes. Just before 
taking from oven, sprinkle with lobster coral forced 
through a strainer. Serve with Aurora Sauce. 

Aurora Sauce. Melt three tablespoons butter, add 
three tablespoons Hour, and pour on gradually one and 
onedialf cups cream and one tablespoon meat extract. 
Season with salt and cayenne, and add lobster coral and 
one-half cup lobster dice. 


Smelts & la Meniere. 

Clean six selected smelts, and cut five diagonal gashes 
on each side. Season with salt, pepper, and lemon juice, 
cover, and let stand ten minutes. Roll in cream, dip in 
flour, and saute in butter. Add to butter in pan two 
tablespoons Hour, one cup white stock, one and one-third 
teaspoons Anchovy Essence, and a few drops lemon juice. 
Just before sauce is poured around smelts, add one and 
one-half tablespoons butter and one teaspoon finely 
chopped parsley. 


APPENDIX. 


541 


Lobster and Oyster Ragout. 


cup butter. 

*4 cup flour. 

% cup oyster liquor. 
% cup cream. 

% teaspoon salt. 

% teaspoon pepper. 


Few grains cayenne. 

Few drops onion juice. 

1 pint oysters parboiled. 

/4 cup lobster dice. 

1 }/ z tablespoons Sauterne. 

1 tablespoon linely chopped parsley. 


Make a sauce of first eight ingredients. Add oysters, 
lobster dice, wine, and parsley. 


Pressed Beef Flank. 

Wipe, remove superfluous fat, and roll a flank of beef. 
Put in a kettle, cover with boiling water, and add one 
tablespoon salt, one-half teaspoon peppercorns, a bit 
of bay leaf, and a bone or two which may be at hand. 
Cook slowly until meat is in shreds; there should be but 
little liquor in kettle when meat is done. Arrange meat 
in a deep pan, pour over liquor, cover and press with 
a heavy weight. Serve cold, thinly sliced. 

Beefsteak a la Victor Hugo. 

Wipe a porterhouse steak, broil, and serve with 

Victor Hugo Sauce. Cook one-half teaspoon finely 
chopped shallot in one tablespoon tarragon vinegar five 
minutes. Wash one-third cup butter, and divide in 
thirds. Add one piece butter to mixture, with yolks two 
eggs, one teaspoon lemon juice, and one teaspoon meat 
extract. Cook over hot water, stirring constantly; as 
soon as butter is melted, add second piece, and then third 
piece. When mixture thickens, add one-half tablespoon 
grated horseradish. 

Saut6d Fillets of Beef k la Moelle. 

Cut beef tenderloin in slices one-inch thick, and trim 
into circular shapes. Season with salt and pepper, and 
broil six minutes in hot buttered frying pan. Remove 


542 


BOSTON COOKING-SCHOOL COOK BOOK. 


marrow from a marrow Lone, cut in one-third inch slices, 
poach in boiling water, and drain. Put a slice of marrow 
on each fillet. To liquor in pan add oue tablespoon butter, 
two tablespoons flour, and one cup brown stock. Season 
with salt, pepper, and Madeira wine. Pour sauce around 
meat. 

Sauted Fillets of Beef, Cherry Sauce. 

Prepare and cook six fillets same as Sauted Fillets of 
Beef a la Moelle. Arrange on serving dish, sprinkle with 
salt and pepper, spread with butter, and pour over 

Citerry Sauce. Soak one-fourth cup glaced cherries 
fifteen minutes in boiling water. Drain, cut in halves, 
cover with sherry wine, and let stand three hours. 

Lamb Chops a la Marseilles. 

Pan broil, on one side, six French chops, cover cooked 
side with mushroom sauce, place in a buttered baking 
dish, and bake in a hot oven eight minutes. Remove to 
serving dish, place a paper frill on each chop, and 
garnish with parsley. 

Mushroom Sauce. Brown one and one-half table¬ 
spoons butter, add three tablespoons flour, and stir until 
well browned; then add one-half cup highly seasoned 
brown stock. Add one-fourth cup chopped canned mush¬ 
rooms, and season with salt and pepper. 

Braized Ox Joints. 

Cut ox tail at joints, parboil five minutes, wash thor¬ 
oughly and saute in butter (to which has been added a 
sliced onion) until well browned. Add one-fourth cup 
flour, two cups each brown stock, water, and canned toma¬ 
toes, one teaspoon salt, and one-fourth teaspoon pepper. 
Turn into an earthen pudding dish, cover, and cook 
slowly three and one-half hours. Remove ox tail, strain 
sauce, and return ox tail and sauce to oven to finish cook- 


APPENDIX. 


54o 


ing. Acid two-thirds cup each carrot and turnip (shaped 
with a vegetable cutter in pieces one-inch long, and about 
as large around as macaroni) parboiled in boiled salted 
water five minutes. As soon as vegetables are soft, add 
sherry wine and more salt and pepper if needed. 

Calfs Liver Stuffed and Larded. 

Make a deep cut nearly the entire length of liver, be¬ 
ginning at thick end, thus making a pouch for stuffing. 
Fill pouch. Skewer liver and lard upper side. Put liver 
in baking pan, pour around two cups brown sauce, made 
of one tablespoon each butter and flour, and two cups 
brown stock, salt, and pepper. Bake one and one-fourth 
hours, basting every twelve minutes with sauce in pan. 
Remove to serving dish, strain sauce around liver, and 
garnish with Glazed or French Fried Onions (see p. 553). 

Stuffing. Mix one-half pound chopped cooked cold 
ham, one-half cup stale bread crumbs, one-half small 
onion finely chopped, and one tablespoon finely chopped 
parsley. Moisten with brown sauce ; then add one beaten 
egg, and season with salt and pepper. 

Fried Chicken (Southern Style). 

Clean, singe, and cut in pieces for serving, two young 
chickens. Plunge in cold water, drain but do not w'ipe. 
Sprinkle with salt and pepper, and coat thickly with flour, 
having as much flour adhere to chicken as possible. Try 
out one pound fat salt pork cut in pieces, and cook 
chicken slowly in fat until tender and well browned. 
Serve with white sauce made of half milk and half 
cream. 

Chicken a la Stanley. 

Melt one-fourth cup butter, add one large onion thinly 
sliced, and two broilers cut in pieces for serving; cover, 
and'cook slowly ten minutes; then add one cup chicken 
stock, and cook until meat is tender. Remove chickens, 


544 BOSTON COOKING-SCHOOL COOK BOOK. 


rub stock and onions through a sieve, and add one and 
one-half tablespoons each butter and flour cooked to¬ 
gether. Add cream to make sauce of the right consis- 
tency. Season with salt and pepper. Arrange chicken 
on serving dish, pour around sauce, and garnish dish 
with bananas cut in diagonal slices dipped in flour and 
sautdd in butter. 

Roast Turkey. Oyster Stuffing. 

Follow direction for Roast Turkey (see p. 226). 

Oyster Stuffing. 

3 cups stale bread crumbs. Salt and pepper. 
y cup melted butter. Few drops onion juice. 

1 pint oysters. 

Mix ingredients in the order given, add oysters, cleaned 
and drained from their liquor. 

Turkey Stuffing (Swedish Style). 

2 cups stale bread crumbs. y cup English walnut meats, 

% cup melted butter. broken in pieces. 

y cup raisins, seeded and cut Salt and pepper, 
in pieces. Sage. 

Mix ingredients in the order given. 


Goose Stuffing II. 


1 onion, finely chopped. 
y cup salt pork, finely 

chopped. 

iy cups soft stale bread 
crumbs. 

2 cups hot riced potatoes. 


y cup butter. 

y cup celery, finely chopped. 
y cup English walnut meats, 
broken in pieces. 

1 egg. 

Salt and pepper. 


Sage. 


Cook onion with pork ten minutes. Strain and add to 
fat remaining ingredients. 


APPENDIX. 


545 


Goose Stuffing (Chestnut). 


^4 tablespoon finely chopped 
shallot. 

o tablespoons butter. 

24 lb. sausage meat. 

12 canned mushrooms, finely 
chopped. 


1 cup chestnut purde. 

34 cup stale bread crumbs. 
24 tablespoon finely chopped 
parsley. 

24 French chestnuts cooked 
and left whole. 


Salt and pepper. 


Cook shallot with butter five minutes, add sausage 
meat, and cook two minutes, then add mushrooms, chest¬ 
nut puree, parsley, and salt and pepper. Heat to boiling 
point, add bread crumbs and whole chestnuts. Cool 
mixture before stuffing goose. 


Duck Stuffing (Peanut). 

24 cup cracker crumbs. 2 tablespoons butter. 

24 cup shelled peanuts, finely Few drops onion juice. 

chopped. Salt and pepper. 

24 cup heavy cream. Cayenne. 

Mix ingredients in the order given. 

Belgian Hare a la Maryland. 

Follow directions for Chicken a la Maryland (see p. 
222). Bake forty minutes, basting with bacon fat in 
place of butter. 


Belgian Hare, Sour Cream Sauce. 

■ Clean and split a hare. Lard back and hind legs, and 
season with salt and pepper. Cook eight slices carrot 
cut in small pieces and one-half a small onion in two 
tablespoons bacon fat five minutes. Add one cup brown 
stock, and pour around hare in pan. Bake forty-five 
minutes, basting often. Add one cup heavy cream and 
the juice of one lemon. Cook fifteen minutes longer, and 
baste every five minutes. Remove to serving dish, strain 
sauce, thicken, season with salt and pepper, and pour 
around hare. 


546 BOSTON COOKING-SCHOOL COOK BOOK. 


Breast of Grouse Saute Chasseur. 

Remove breasts from a pair of grouse, and saute in 
butter. When partially cooked, season with salt and 
pepper. Break carcasses in pieces, cover with cold water, 
add carrot, celery, onion, parsley, and bay leaf, and cook 
until stock is reduced to three-fourths cup. Arrange 
grouse on a serving dish, and pour around a sauce made 
of three tablespoons butter, four and one-half table¬ 
spoons flour, stock made from grouse, and three-fourth 
cup stewed and strained tomatoes. Season with salt, 
cayenne, and lemon juice, and add one teaspoon finely 
chopped parsley, and one-half cup canned mushrooms 
cut in slices. 


Carni Con Chili. 

Clean, singe, and cut in pieces for serving, two young 
chickens. Season with salt and pepper, and fry in butter. 
Remove seeds and veins from eight red peppers, cover 
with boiling water, and cook until soft; mash, and rub 
through a sieve. Add one teaspoon salt, one onion finely 
chopped, two cloves of garlic finely chopped, the chicken, 
and boiling water to cover. Cook until chicken is tender. 
Remove to serving-dish, and thicken sauce with three 
tablespoons each butter and flour cooked together; there 
should be one and one-half cups sauce. Canned pimentoes 
may be used in place of red peppers. 


Saddle of Mutton, Currant Mint Sauce. 

Follow directions for Saddle of Mutton (see p. 195), 
serve with 

Currant Mint Sauce. Separate two-thirds tumbler of 
currant jelly in pieces, but do not beat it. Add one and 
one-half tablespoons finely chopped mint leaves and shav¬ 
ings from the rind of one-fourth an orange. 


APPENDIX. 


547 


Venison Steaks, Sauted. Cumberland Sauce. 

Cut venison steaks in circular pieces and use trimmings 
for tlie making of stock. Saute steaks in hot buttered 
frying pan and serve with 

Cumberland Sauce. Soak two tablespoons citron, cut 
in julienne-shaped pieces, two tablespoons glaced cherries, 
and one tablespoon Sultana raisins, in port wine for 
several hours. Drain and cook fruit live minutes in one- 
third cup port wine. Add one-lialf tumbler currant jelly, 
and, as soon as jelly is dissolved, add one and one-third 
cups brown sauce, and two tablespoons shredded almonds. 

Venison Steak. Chestnut Sauce. 

Wipe steak, sprinkle with salt and pepper, place on a 
greased broiler, and broil five minutes. Remove to hot 
platter and pour over 

Chestnut Sauce. Fry one-half onion and six slices 
carrot cut in small pieces, in two tablespoons butter, five 
minutes, add three tablespoons flour, and stir until well 
browned; then add one and one-lialf cups brown stock, 
a sprig of parsley, a bit of bay leaf, eight peppercorns, 
and one teaspoon salt. Let simmer twenty minutes, 
strain, then add three tablespoons Madeira wine, one cup 
boiled French chestnuts, and one tablespoon butter. 

Anna Potatoes. 

Wash and pare medium-sized potatoes. Cut length¬ 
wise in one-fourth inch slices, and fasten in fan shapes, 
with small wooden skewers. Parboil ten minutes, then 
place in a dripping-pan, and bake in a hot oven until 
soft, basting every three minutes with butter or some 
other fat. 

Hongroise Potatoes. 

Wash, pare, and cut potatoes in one-third inch cubes, 
there should be three cups; parboil three minutes, and 
drain. Add one-third cup butter, and cook until potatoes 


548 BOSTON COOKING-SCIIOOL COOK BOOK. 


are soft and slightly browned. Melt two tablespoons 
butter, add a few drops onion juice, two tablespoons flour, 
and pour on gradually one cup hot milk. Season with 
salt and paprika, then add one egg yolk. Pour sauce over 
potatoes, and sprinkle with finely chopped parsley. 


Lattice Potatoes. 

Wash and pare potatoes. Slice, using a vegetable 
slicer which comes for this purpose, and let stand in a 
bowl of cold water two hours. Drain and dry between 
towels. Fry in deep fat, drain on brown paper, and 
sprinkle with salt. 


Potato Nests. 

Wash, pare, and cut potatoes in thin strips, using same 
slicer as for Lattice Potatoes. Soak in cold water fifteen 
minutes, drain, and dry between towels. Line a fine wire 
strainer of four-inch diameter, and having a wire handle, 
with potatoes, place a similar strainer, having a two and 
one-half inch diameter, in larger strainer, thus holding 
potatoes in nest shapes. Fry in deep fat, taking care that 
the fat does not reach too high a temperature at first. 
Keep the small strainer in place during frying with a long 
handled spoon. Carefully remove nests from strainers. 
Drain on brown paper, and sprinkle with salt. Fill with 
small fillets of fried fish or fried smelts. 

/ 

Sweet Potatoes, Georgian Style. 

Season mashed boiled sweet potatoes with butter, salt, 
pepper, and sherry wine. Moisten with cream, and beat 
five minutes. Put in a buttered baking dish leaving a 
rough surface. Pour over a syrup made by boiling two 
tablespoons molasses and one teaspoon butter, five 
minutes. Bake in the oven until delicately browned. 


APPENDIX. 


549 


Cauliflower a la Huntington. 

Prepare cauliflower as for boiled cauliflower, and steam 
until soft. Separate in pieces and pour over the following 
sauce: 

Mix one and one-half teaspoons mustard, one and one- 
fourth teaspoons salt, one teaspoon powdered sugar, and 
one-fourth teaspoon paprika. Add yolks three eggs 
slightly beaten, one-fourth cup olive oil, and one-half cup 
vinegar in which one-half teaspoon finely chopped shallot 
has infused five minutes. Cook over hot water until 
mixture thickens. Remove from range, and add one-half 
tablespoon curry powder, two tablespoons melted butter, 
and one teaspoon finely chopped parsley. 


Mushrooms Allamande. 

Clean mushroom caps and saute in butter. Put to¬ 
gether in pairs, cover with Allamande Sauce, dip in 
crumbs, egg and crumbs, and fry in deep fat. 

Allamande Sauce. Melt three tablespoons butter, add 
one-third cup flour, and pour on gradually one cup white 
stock; then add oue egg yolk and season with salt, 
pepper, and lemon juice. 

French Fried Onions. 

Peel onions, cut in one-fourth inch slices, and separate 
into rings. Dip in milk, drain, and dip in flour. Fry in 
deep fat, drain on brown paper, and sprinkle with salt. 


Glazed Onions. 

Peel small silver skinned onions, and cook in boiling 
water fifteen minutes. Drain and dry on cheese-cloth, 
put in a buttered baking dish, add highly seasoned brown 
stock to cover bottom of dish, sprinkle with sugar, and 
bake until soft, basting with stock in pan. 


550 BOSTON COOKING-SCHOOL COOK BOOK. 


Fersillade Potatoes. 

Wash and pare small potatoes, and cut in shapes of 
large olives. Cook in boiling salted water until soft. 
Drain and let stand to dry off. Turn into hot serving 
dish, pour over clarified butter, and send to table at 
once. 


Sweet Potatoes (Southern Style). 

Bake six medium-sized sweet potatoes, remove from 
oven, cut in halves lengthwise, and scoop out inside. 
Mash, add two tablespoons butter, and cream to moisten. 
Season with salt and sherry wine. Refill skins and bake 
five minutes in a hot oven. 


Spinach (French Style). 

Pick over and wash one peck spinach, and cook in 
boiling salted water twenty-five minutes. Drain, and 
finely chop. Reheat in hot pan with four tablespoons 
butter to which have been added three tablespoons 
flour and two-thirds cup chicken stock. Season with 
one teaspoon powdered sugar, salt, pepper, and a few 
gratings each of nutmeg and lemon rind. 


Curried Vegetables. 

Cook one cup each potatoes and carrots, and one-half 
cup turnip, cut in fancy shapes, in boiling salted water 
until soft. Drain, add one-half cup canned peas, and 
pour over a sauce made by cooking two tablespoons but¬ 
ter with two slices onion five minutes, removing onion, 
adding two tablespoons flour, three-fourths teaspoon salt, 
one-half teaspoon curry powder, one-fourth teaspoon 
pepper, few grains celery salt, and pouring on gradually 
one cup scalded milk. Sprinkle with finely chopped 
parsley. 


APPENDIX. 


551 


Pea Timbales. 

Drain and rinse oue can peas, and rub through a sieve. 
To one cup pea pulp add two beaten eggs, two table¬ 
spoons melted butter, two-thirds teaspoon salt, one-eighth 
teaspoon pepper, few grains cayenne, and few drops 
onion juice. Turn into buttered moulds, set in pan of 
hot water, cover with buttered paper, and bake until firm. 
Serve with one cup white sauce to which is added one- 
third cup canned peas drained and riused. 

Baked Chestnuts. 

Remove shells from one pint chestnuts, put in a baking- 
dish, cover with chicken stock highly seasoned with salt 
and cayenne, and bake uutil soft, keeping covered until 
nearly done. There should be a small quantity of stock 
in pan to serve with chestnuts. 


Cheese and Olive Salad. 

Mash a cream cheese, moisten with cream, and season 
with salt and cayenne. Add six olives finely chopped, 
lettuce finely cut, and one-half a canned pimento cut in 
strips. Press in original shape of cheese and let stand 
two hours. Cut in slices, separate in pieces, and serve 
on lettuce leaves with Mayonnaise dressing. 

French Fruit Salad. 

2 oranges. 12 English walnut meats. 

3 bananas. 1 head lettuce. 

y 2 lb. Malaga grapes. French Dressing. 

Peel oranges, and remove pulp separately from each 
section. Peel bananas and cut in one-fourth inch slices. 
Remove skins and seeds from grapes. Break walnut 
meats in pieces. Mix prepared ingredients and arrange 
on lettuce leaves. Serve with French Dressing. 


BOSTON COOKING-SCHOOL COOK BOOK. 


nn.o 

l)U+j 


Orange Salad. 

Cat five thin 'Skinned soar oranges in very thin slices, 
and slices in quarters. Marinate with a dressing made 
by mixing one-third cup olive oil, one and one-half table¬ 
spoons each lemon juice and vinegar, one-third teaspoon 
salt, one-fourth teaspoon paprika, and a few grains 
mustard. Serve oil a bed of watercress. 


Orange Mint Salad. 

Remove pulp from four large oranges, by cutting fruit 
in halves crosswise and using a spoon. Sprinkle with 
two tablespoons powdered sugar, and add two table¬ 
spoons finely chopped mint, and one tablespoon each lemon 
juice and sherry wine. Chill thoroughly, serve in glasses, 
and garnish each with a sprig of mint. Should the 
oranges be very juicy, pour off a portion of the juice 
before turning the mixture into glasses. 


Malaga Salad. 

Remove skins and seeds from white grapes; add an 
equal quantity of English walnut meats, blanched and 
broken in pieces. Marinate with French Dressing. Serve 
on lettuce leaves and garnish with Maraschino cherries. 


Waldorf Salad. 

Mix equal quantities of finely cut apple and celery, and 
moisten with Mayonnaise Dressing. Garnish with curled 
celery and canned pimentoes cut in strips or fancy shapes. 
An attractive way of serving this salad is to remove tops 
from red or green apples, scoop out inside pulp, leaving 
just enough adhering to skin to keep apples in shape. 
Refill shells thus made with the salad, replace tops, and 
serve on lettuce leaves. 


APPENDIX. 


553 


Game Salad. 

Drain the syrup from one can peaches. Arrange halves 
of fruit on lettuce leaves, and pour over all a dressing 
made by mixing two teaspoons sugar, one teaspoon celery 
salt, one-fourth teaspoon salt, one-eightli teaspoon pepper, 
a few grains cayenne, five drops Tobasco, and adding 
gradually four tablespoons olive oil and two tablespoons 
fresh lime juice. Use fresh fruit when in season. 

Grape Fruit and Celery Salad. 

Cut medium-sized grape fruits in thirds lengthwise. 
Remove the pulp, and add to it an ecpial quantity of finely 
cut celery. Refill sections with mixture, mask with 
Mayonnaise Dressing, and garnish with celery tips or 
curled celery and canned pimentoes cut in strips. 

Pepper and Grape Fruit Salad. 

Cut slices from stem ends of six green peppers, and 
remove seeds. Refill with grape fruit pulp, finely cut 
celery, and English walnut meats broken in pieces, allow¬ 
ing twice as much grape fruit as celery, and two nut 
meats to each pepper. Arrange on chicory or lettuce 
leaves, and serve with 

Green Mayonnaise. 

Color Mayonnaise Dressing I. with juices expressed 
from parsley and watercress, using one-half as much 
parsley as watercress. To obtain coloring, break greens 
in pieces, pound in a mortar until thoroughly macerated, 
then squeeze through cheese-cloth. 

Monte Carlo Salad. 

Remove pulp from four large grape fruits and drain. 
Add an equal quantity of finely cut celery, and apple cut 
in small pieces. Moisten with Mayonnaise, pile on a 


554 BOSTON COOKING-SCHOOL COOK BOOK. 

shallow salad dish, arrange around a border of lettuce 
leaves, and mask with Mayonnaise. Outline, using green 
Mayonnaise, four oblongs to represent playing cards, and 
denote spots on cards by canned pimentoes or truffles ; 
pimentoes cut in shapes of hearts and diamonds, truffles 
cut in shapes of spades and clubs. Garnish with cold 
cooked carrot and turnip, shaped with a small round 
cutter to suggest gold and silver coin. 

Potato Salad II. 

Mix two cups cold boiled riced potatoes and one cup 
pecan nut meats broken in pieces. Marinate with French 
Dressing, and arrange on a bed of watercress. 

Hot Potato Salad. 

Wash six medium-sized potatoes, and cook in boiling 
salted water until soft. Cool, remove skins, and cut 
in very thin slices. Cover bottom of baking dish with 
potatoes, season with salt and pepper, sprinkle with finely 
chopped celery, then with finely chopped parsley. Mix 
two tablespoons each terragon and cider vinegar and 
four tablespoons olive oil, and add one slice lemon cut 
one-third inch thick. Bring to boiling point, pour over 
potatoes, cover, and let stand in oven until thoroughly 
warmed. 

Corn Salad. 

Drain one can corn and season with mustard and onion 
juice. Marinate with French Dressing, let stand one hour, 
then drain. Arrange on a bed of lettuce or chicory. 

Russian Salad. 

Marinate one cup each cold cooked carrot cubes and 
potato cubes, one cup cold cooked peas, and one cup cold 
cooked beans with French Dressing. Arrange on lettuce 
leaves in four sections, and cover each section with 
Mayonnaise Dressing. Garnish two sections with small 


APPENDIX. 


555 


pieces of smoked salmon, one section with finely chopped 
whites of hard-boiled eggs, and one section with yolks of 
hard-boiled eggs forced through a strainer. Put small 
sprigs of parsley or shrimps in lines dividing sections. 


Tomato and Horseradish Salad. 

Peel and chill tomatoes, cut in halves crosswise, arrange 
on lettuce leaves, and garnish with Horseradish Sauce 1. 


Tomato and Watercress Salad. 

Peel and chill large tomatoes, cut in slices one-third inch 
thick, and slices in strips one-third inch wide. Arrange 
on a flat dish to represent lattice work, and fill in the 
spaces with watercress. Serve with French Dressing. 


Tomato and Cucumber Salad. 

Arrange alternate slices of tomato and cucumber until 
six slices have been piled one on top of another. Place 
on lettuce leaves, garnish with strips of red and green 
peppers. Serve with French and Mayonnaise Dressing. 
Remove seeds from peppers and parboil two minutes 
before using. 

Tomatoes Stuffed with Pineapple. 

Peel medium-sized tomatoes. Remove thin slice from 
top of each and take out seeds and some of pulp. 
Sprinkle inside with salt, invert, and let stand one-half 
hour. Fill tomatoes with fresh pineapple cut in small 
cubes or shredded, and nut meats, using two-thirds pine¬ 
apple and one-third nut meats. Mix with Mayonnaise 
Dressing, garnish with Mayonnaise, halves of nut meats, 
and slices cut from tops cut square. Serve on a bed of 
lettuce leaves. 


556 BOSTON COOKING-SCHOOL COOK BOOK. 


Stuffed Tomato Salad. 

Prepare tomatoes same as for Tomatoes Stuffed with 
Pineapple. Refill with finely cut celery and apple, using 
equal parts. Serve with Mayonnaise, and garnish with 
shredded lettuce. 

Stuffed Tomato Salad (German Style). 

Prepare tomatoes same as Tomatoes Stuffed with Pine¬ 
apple. Shred finely one-half a cabbage. Let stand two 
hours in salted water, allowing two tablespoons salt to one 
quart water. Cook slowly thirty minutes one-half cup 
each cold water and vinegar, with a bit of bay leaf, one- 
half teaspoon peppercorns, one-fourth teaspoon mustard 
seed, and six cloves. Strain and pour over cabbage 
drained from salt water. Let stand two hours, again 
drain and refill tomatoes. 

Salad Chiffonade. 

Cook two green peppers in boiling water one minute; 
cool and shred. ’ Shred one head of romaine, remove 
pulp from one large grape fruit, and cut three small 
ripe tomatoes in quarters lengthwise. Arrange in salad 
dish, and serve with French Dressing. 

Tomatoes Ciboulettes. 

Remove skins from four small tomatoes, and cut in 
halves crosswise. Cover with Mayonnaise, and sprinkle 
with finely chopped chives. Serve on lettuce leaves. 

Cheese Salad. 

Mash one Neufchatel cheese and moisten with milk or 
cream. Shape into forms the size of robins’ eggs. 
Sprinkle with finely chopped parsley, which has been 
dried. Arrange in nests of lettuce leaves, and garnish 
with radishes. Serve with French Dressing. 


APPENDIX. 


557 


Neufchatel Salad. 

Cut cheese in dice, arrange on lettuce leaves, and gar¬ 
nish with radishes. Serve with French Dressing. 

Cheese and Currant Salad. 

Mash a cream cheese and mix with finely chopped 
lettuce. Shape in balls, arrange on lettuce leaves, pour 
over Frencli Dressing, and over all Ear le Due currants. 

Crackers and Cheese. 

Mash a cream cheese, season, and shape in balls, then 
flatten balls, and serve on butter-thin crackers. 

Note. Cream cheese is very acceptably served with 
zephyrettes or butter-thins and Bar le Due currants. 

Nut and Celery Salad. 

Mix one and one-half cups finely cut celery, one cup 
pecan nut meats broken in pieces, and one cup shredded 
cabbage. Moisten with Cream Dressing, and serve in a 
salad bowl made of a small white cabbage. 

Hindoo Salad. 

Arrange four slices tomato on a bed of shredded 
lettuce. On two of the slices pile shaved celery, on the 
opposite slices, finely cut watercress. Garnish with small 
pieces of tomato shaped with circular cutter, and serve 
with French Dressing. 

Scallop and Tomato Salad. 

Clean one pint, scallops, parboil, and drain. Add juice 
of one lemon, cover, and let stand one hour. Drain, dry 
between towels, sprinkle with salt and pepper, dip in 
flour, egg, and stale bread crumbs, fry in deep fat, and 
drain on brown paper. Cool, cut in halves, maiinate 


558 BOSTON COOKING-SCHOOL COOK BOOK. 


with dressing, and serve garnished with sliced tomatoes 
and watercress. 

Dressing. Mix one teaspoon finely chopped shallot, 
three-fourths teaspoon salt, one-eighth teaspoou paprika, 
two tablespoons lemon juice, and four tablespoons olive 
oil. 

Sweetbread and Celery Salad. 

Mix equal parts of parboiled sweetbreads cut in one- 
half inch cubes and celery finely cut. Moisten with 
Cream Dressing, and arrange on lettuce leaves. 

Sweetbread and Cucumber Salad. 

Parboil a sweetbread, adding to water a bit of bay leaf, 
a slice of onion, and a blade of mace. Cool, and cut in 
small cubes; there should be three-fourths cup. Add an 
equal quantity of cucumber cubes. Beat one-half cup 
thick cream until stiff; add one-fourth tablespoon granu¬ 
lated gelatiue, soaked in one-half tablespoon cold water 
and dissolved in one and one-half tablespoons boiling 
water, then add one and one-half tablespoons vinegar. 
Add sweetbread and cucumber, mould and chill. Arrange 
on lettuce leaves, and serve with French Dressing. 


Cucumber Cups with Lettuce. 

Pare cucumbers, cut in quarters crosswise, remove 
centres from pieces, arrange on lettuce leaves, and fill 
cups with Sauce Tartare (see p. 248). 

Swiss Salad. 

Mix one cup cold cooked chicken, cut in cubes, one 
cucumber, pared and cut in cubes, one cup chopped 
English walnut meats, and one cup French peas. Mari¬ 
nate with French Dressing, arrange on serving dish, and 
garnish w T ith Mayonnaise Dressing. 


APPENDIX. 


559 


Cigarettes a la Prince Henry. 

Roll puff-paste very thin, and spread with chicken force¬ 
meat. Roll like a jelly roll, and cut in pieces four inches 
long and a little larger round than a cigarette. Brush 
over with egg, roll in crumbs, fry in deep fat, and drain 
on brown paper. Arrange log-cabin fashion on a folded 
doily, and serve while hot. 


Zigaras a la Russe. 

Make and fry same as Cigarettes h la Prince Henry, 
using cheese mixture in place of chicken force-meat. Melt 
two tablespoons butter, add four tablespoons flour, and 
pour on gradually one-half cup milk, then add one table¬ 
spoon heavy cream, one egg yolk, and one third cup 
grated cheese. Season highly with salt and cayenne. 
Cool before spreading on paste. 


Russian Patties. 


1 pint oysters. 

3 tablespoons butter. 
4^ tablespoons flour, 
cup chicken stock, 
cup cream. 


/2 


'2 tablespoon vinegar. 


% tablespoon lemon juice. 

Yolks 2 eggs. 

1 tablespoon grated horseradish. 

2 tablespoons capers. 


Salt and pepper. 


Parboil oysters, drain, and reserve liquor; there should 
be one-half cup. Make sauce of butter, flour, stock, oyster 
liquor, and cream ; add yolks of eggs, seasonings, and salt 
and pepper to taste. Add oysters, and as soon as oysters 
• are heated, fill patty shells (see p. 385). 


Lamb Rissoles k l’lndienne. 

Roll puff paste one-eighth inch thick and shape, using 
circular cutters of different sizes. On the centres of 
smaller pieces put one tablespoon prepared lamb mixture, 
wet edges,, cover with larger pieces, press edges firmly 
together, prick upper paste in several places, brush over 


5G0 BOSTON COOKING-SCHOOL COOK BOOK. 


■with yolk of egg diluted with one teaspoon cold water, 
and bake in hot oven. 

Lamb Filling. Cook three tablespoons butter, with a 
few drops onion juice, until well browned, add one-fourth 
cup flour, and brown butter and flour, then add one cup 
lamb stock. Season highly with salt, paprika, and curry 
powder. To Due-half the sauce, add two-thirds cup cold 
roast lamb cut in one-third inch cubes. Add stock to 
remaining sauce, and pour around rissoles just before 
sending to table. 

Quail Pies. 


6 quails. 

6 slices carrot. 
Stalk of celery. 

2 slices onion. 
Sprig of parsley. 


Bit of bay leaf. 

teaspoon peppercorns. 
Flour. 

Salt and pepper. 

Sherry wine. 


Remove breasts and legs from birds, season with salt 
and pepper, dredge with flour, and saute in butter. To 
butter in pan add vegetables and peppercorns, and cook 
five minutes. Separate backs of birds in pieces, cover 
with cold water, add vegetables, and cook slowly one 
hour. Drain stock from vegetables, and thicken with 
flour diluted with enough cold water to pour easily. 
Season with salt, pepper, and wiue. If not rich enough, 
add more butter. Allow one bird to each individual dish, 
sauce to make sufficiently moist, and cover with plain or 
puff paste, in which make two incisions, through which 
the legs of the bird should extend. 


Halibut Timbales II. 


1 lb. halibut. 

% cup milk. 

Yolk 1 egg. 

teaspoons salt. 


teaspoon pepper. 
Few grains cayenne. 

^3 teaspoon cornstarch. 
y 3 cup thick cream. 


Force fish through a meat chopper, then rub through a 
sieve or finely chop. Add yolk of egg, seasonings, corn- 


APPENDIX. 


561 


starch, and cream beaten until stiff. Cook same as Hali¬ 
but Timbales I., and serve with Cream or Lobster Sauce. 


Chicken Timbales I. 

2 tablespoons butter. % tablespoon chopped 

34 cup stale bread crumbs. parsley. 

^3 cup milk. 2 eggs. 

1 cup chopped cooked chicken. Salt. 

Pepper. 

Melt butter, add bread crumbs and milk, and cook five 
minutes. Add chicken, parsley, and eggs slightly beaten. 
Season with salt and pepper. Turn into buttered moulds, 
set in pan of hot water, cover with buttered paper, and 
bake twenty minutes. Serve with Bechamel Sauce. 


Chicken Timbales II. 

Soak one-half tablespoon granulated gelatine in one 
and one-half tablespoons cold water, and dissolve in 
three-fourths cup chicken stock. Add one cup chopped 
chicken, and stir until the mixture begins to thicken, then 
add one cup cream beaten until thick. Add one table¬ 
spoon sherry wine and a few grains cayenne. Mould, 
chill, and serve on lettuce leaves. 

Ham Timbales. 

Make same as Chicken Timbales II., using chopped 
ham in place of chicken. 

Oysters and Bacon. 

Clean oysters, wrap a thin slice of bacon around each, 
and fasten with small wooden skewers. Put in a broiler, 
place broiler over dripping-pan, and bake m a hot oven 
until bacon is crisp and brown, turning broiler once dur¬ 
ing the cooking. Drain on brown paper. 

oO 


502 


BOSTON COOKING-SCHOOL COOK BOOK. 


Fricassee of Lobster and Mushrooms. 

2 lbs. lobster. y cup flour. 

y cup butter. \y cups milk. 

% lb. mushrooms. Salt. 

Few drops onion juice. Paprika. 

2 tablespoons sherry wine. 

Remove lobster meat from shell and cut in strips. 
Cook butter with mushrooms broken in pieces and onion 
juice three minutes; add flour, and pour on gradually 
milk. Add lobster meat, season with salt and paprika, 
and, as soon as lobster is heated, add wine. 


Moulded Salmon, Cucumber Sauce. 


Few grains cayenne. 

Yolks 2 eggs. 

1 y tablespoons melted butter. 
% cup milk. 
x y cup vinegar. 

% tablespoon granulated gelatine. 

2 tablespoons cold water. 


1 can salmon. 
y tablespoon salt. 

1 y tablespoons sugar. 
y tablespoon flour. 

1 teaspoon mustard. 


Remove salmon from can, rinse thoroughly with hot 
water, and separate in flakes. Mix dry ingredients, add 
egg yolks, butter, milk, and vinegar. Cook over boiling 
water, stirring constantly until mixture thickens. Add 
gelatine soaked in cold water. Strain and add to salmon. 
Fill individual mould, chill, and serve with . 

Cocumber Sauce II. Beat one-half cup heavy cream 
until stiff, add one fourth teaspoon salt, a few grains 
pepper, and gradually two tablespoons vinegar; then add 
one cucumber, pared, chopped, and drained. 


Chicken a la McDonald. 


1 cup cold cooked chicken cut 
in strips. 

3 cold boiled potatoes, cut 
in one-third inch slices. 

1 truffle cut in strips. 


3 tablespoons butter. 

3 tablespoons flour. 

1 y cups scalded milk. 
Salt. 

Pepper. 


Make a sauce of butter, flour, and milk. Add chicken, 
potatoes, and truffle, and, as soon as heated, add seasoning. 


APPENDIX. 


563 


Stuffed Clams. 

Cover bottom of dripping pan with rock salt. Arrange 
two quarts large-sized soft-shelled clams on salt, in such 
a manner that liquor will not run into pan as clam shells 
open. As soon as shells begin to open, remove clams 
from shells and chop. Reserve liquor, strain, and use 
in making a thick sauce (follow directions for thick 
White Sauce for Croquettes, p. 237), making one-half 
rule, and using one-fourth cup each clam liquor and cream. 
Season highly with lemon juice and cayenne. Moisten 
clams with sauce, (ill shells, sprinkle with grated cheese, 
cover with buttered soft stale bread crumbs, and bake in 
a hot oven until crumbs are brown. 

Mayonnaise of Mackerel. 

Clean two medium sized mackerel, put iu baking dish 
with one-third cup each water, cider vinegar, and tarra¬ 
gon vinegar, twelve cloves, one teaspoon each pepper¬ 
corns and salt, and a bit of bay leaf. Cover with 
buttered paper and cook in a moderate oven. Arrange 
on serving dish, remove skin, cool, and mask with Mayon¬ 
naise thickened with gelatine. Let stand until thoroughly 
chilled, and garnish with sliced cucumbers, lemon baskets 
filled with Mayonnaise sprinkled with finely chopped 
parsley, and sprigs of parsley. 


Moulded Chicken. Sauterne Jelly. 

Cover a four-pound fowl with two quarts cold water, 
and add four slices carrot, one onion stuck with eight 
cloves, two stalks celery, bit of bay leaf, one-half tea¬ 
spoon peppercorns, and one tablespoon salt. Bring 
quickly to boiling point, and let simmer until meat is 
tender. Remove meat from bones, and finely chop. 
Reduce stock to three-fourths cup, cool, and remove 
fat. Soak one teaspoon granulated gelatine in oue 


5G4 boston cooking-school cook book. 


teaspoon cold water, and dissolve in stock which has 
been reheated. Add to meat, and season with salt, 
pepper, celery salt, lemon juice, and onion juice. Pack 
solidly into a slightly buttered one-pound baking powder 
tin, and chill. Remove from tin, cut in thin slices, and 
arrange around Sauterne Jelly, beaten with a fork until 
light. 

When making Sauterne Jelly (see p. 364) to serve with 
meat, use but three tablespoons sugar. 


Chicken Mousse. 

Make a chicken force-meat of one-half the breast of a 
raw chicken pounded and forced through a puree strainer, 
the white of one egg slightly beaten, one-half cup heavy 
cream, and salt, pepper, and cayenne to taste. Add 
three-fourths cup cooked white chicken meat rubbed 
through a sieve, the white of one egg slightly beaten, 
and one-half cup heavy cream beaten until stiff. Deco¬ 
rate a buttered mould with truffles, turn in mixture, set 
in pan of hot water, cover with buttered paper, and bake 
until firm. Remove to platter, and pour around Cream 
or Bechamel Sauce. 


Spring Mousse. 

Chop three-fourths cup cold cooked chicken or veal, 
and pound in a mortar. Add gradually one-half cup 
heavy cream, and force mixture through puree strainer. 
Add one-half tablespoon gelatine dissolved in three table¬ 
spoons white stock. Add another one-half cup heavy 
cream and season with salt, cayenne, and horseradish 
powder. Pour jelly into small moulds one third inch 
deep, using lemon, Sauterne, or aspic. When firm, fill 
moulds with veal mixture and set aside to chill. Remove 
from moulds and serve on lettuce leaves. 


APPENDIX. 


5G5 


Beef and Rice Croquettes. 


1 cup chopped beef 


% teaspoon pepper. 
Few grains cayenne. 
Cabbage. 

Tomato Sauce. 


(cut from top of round). 
Y z cup rice. 

% teaspoon salt. 


Mix beef and rice, and add salt, pepper, and cayenne. 
Cook cabbage leaves two minutes in boiling water to cover. 
In each leaf put two tablespoons mixture, and fold leaf 
to enclose mixture. Cook one hour in Tomato Sauce. 

Tomato Sauce. Brown four tablespoons butter, add 
five tablespoons flour, and pour on gradually one and one- 
half cups each brown stock and stewed and strained 
tomatoes. Add one slice onion, one slice carrot, a bit of 
bay leaf, a sprig of parsley, four cloves, three-fourths 
teaspoon salt, one-fourth teaspoon pepper, and a few 
grains cayenne. Cook ten minutes, and strain. 


Rissoto Creole. 


2 % cups highly seasoned 
Brown Stock. 


3 tablespoons butter. 
1 cup rice. 


Canned pimentoes. 


Melt butter in hot frying pan, add rice, and stir con¬ 
stantly until rice is well browned. Add stock heated to 
boiling point, and cook in double boiler until soft. Turn 
on a serving-dish, garnish with pimentoes cut in fancy 
shapes, and cover with 

Creole Sauce. Cook two tablespoons chopped onion, 
two tablespoons chopped green pepper, one tablespoon 
chopped red pepper, or canned pimentoes, and four 
tablespoons chopped fresh mushrooms, with three table¬ 
spoons butter, five minutes. Add two tablespoons flour, 
one cup tomatoes, one truffle thinly sliced, one-fourth cup 
sherry wine, and salt to taste. 


5G6 boston cooking-school cook book. 


Lenten Croquettes. 

Soak one-kalf cup lentils and one-fourth cup dried lima 
beans, over night, in cold water to cover; drain, add 
three piuts water, one-half small onion, one stalk celery, 
three slices carrot, and a sprig of parsley. Cook until 
lentils are soft, remove seasonings, drain, and rub through 
a sieve. To pulp add one-half cup stale bread crumbs, 
one egg slightly beaten, and salt and pepper to taste. 
Melt one tablespoon butter, add one tablespoon flour, and 
pour on gradually one-third cup hot cream ; combine mix¬ 
tures and cool. Shape, dip in crumbs, egg, and crumbs 
again, fry in deep fat, and drain on brown paper. Serve 
with Tomato Sauce I. 


Chestnut Roulettes. 

1 cup chestnut puree. 2 tablespoons butter. 

2 eggs. 2 tablespoons heavy cream. 

Few drops onion juice. I4 teaspoon salt. 

Few grains paprika. 

Mix ingredients in order given, cook two minutes, and 
cool. Shape a little larger than French chestnuts, dip in 
crumbs, egg, and crumbs again. Fry in deep fat, and 
drain on brown paper. 


Savory Oysters. 


1 pint of oysters. 

3 tablespoons butter. 

4 tablespoons flour. 

1 cup oyster liquor. 


cup Brown Stock. 

1 teaspoon Worcestershire Sauce. 
Few drops onion juice. 

Salt. 

Pepper. 


Clean oysters, parboil, and drain. Melt butter, add 
flour, and stir until well browned. Pour on gradually, 
while stirring constantly, oyster liquor and stock. Add 
seasonings and oysters. Serve on toast, in timbale cases, 
patty shells, or vol-au-vents. 


APPENDIX. 


507 


Fried Oysters. Philadelphia Relish. 

Follow directions for Fried Oysters (see p. 164 ). Serve 
with 

Philadelphia Relish. 


2 cups cabbage, finely shredded. % teaspoon mustard seed. 
2 green peppers, finely chopped, % teaspoon salt. 

1 teaspoon celery seed. 2 tablespoons brown sugar. 

cup vinegar. 


Mix ingredients in the order given, and serve without 


cooking. 


Oysters a la Somerset. 

1 pint selected oysters. cup oyster liquor. 

1 tablespoon chopped onion. % cup chicken stock. 

2 tablespoons chopped mush- Salt. 

rooms. Pepper. 

3 tablespoons butter. Cayenne. 

4 tablespoons flour. 


Parboil and drain oysters. Reserve liquor, strain, 
and set aside for sauce. Cook onion and mushroom in 
butter five minutes, add flour, and pour on gradually 
oyster liquor and chicken stock. Season with salt, 
pepper, and cayenne. Remove tough muscles from 
oysters and discard. Shape oysters, cover with sauce, 
and cool on a plate covered with stale bread crumbs. 
Dip in egg and stale bread crumbs, fry in deep fat, and 
drain on brown paper. 


Clams, Union League. 

Fry one-half teaspoon finely chopped shallot in one and 
one-half tablespoons butter five minutes; add eighteen 
clams and one-half cup white wine. Cook until the shells 
open. Remove clams from shells and reduce liquor to 
one-third cupful. Melt two tablespoons butter, add two 
tablespoons flour, and pour on gradually the clam liquor; 
add one-fourth cup cream and the clams, season with salt 


508 BOSTON COOKING-SCHOOL COOK BOOK. 


and pepper. Refill clam shells, sprinkle with chopped 
parsley, and serve on each a square piece of fried bacon. 

Halibut Marguerites. 

Line a buttered tablespoon with Fish Force-meat II. 
Fill with Creamed Lobster, cover with force-meat, and 
garnish with force-meat, forced through a pastry bag and 
tube, in the form of a marguerite, having the centre colored 
yellow. Slip from spoon into boiling water, and cook 
eight minutes. Serve with Bechamel or Lobster Sauce. 

Shad Roe with Celery. 

Clean a shad roe, cook in boiling, salted, acidulated 
water twenty minutes, and drain. Plunge into cold 
water, drain, remove membrane, and separate roe into 
pieces. Melt three tablespoons butter, add roe, and cook 
ten minutes; then add one tablespoon butter, one-half 
cup chopped celery, few drops each onion and lemon 
juice, and salt and pepper. Serve on pieces of toasted 
bread. 


Corn Fritters. 

1 can corn. 2 teaspoons salt. 

1 cup flour. 24 teaspoon paprika. 

1 teaspoon baking powder. 2 eggs. 

Chop corn, and add dry ingredients mixed and sifted, 
then add yolks of eggs beaten until thick, and fold in 
whites of eggs beaten stiff. Cook in a frying pan in fresh 
hot lard. Drain on paper. 

Clam Fritters. 

1 pint clams. I34 cups flour. 

2 eggs. . 2 teaspoons baking powder. 

cup milk. Salt and pepper. 

Clean clams, drain from their liquor, and chop. Beat 
eggs until light, add milk and flour mixed and sifted with 


APPENDIX. 


509 


baking powder, then add chopped clams and season 
highly with salt and pepper. Drop by spoonfuls, and fry 
in deep fat. Drain on brown paper, and serve at once 
on a folded napkin. 

Calf’s Brains Fritters. 

Clean brains, and cook twenty minutes in boiling salted, 
acidulated water, to which is added three cloves, two 
slices onion, and one-half bay leaf. Remove from range, 
and let stand in water until cold; drain, dry between 
towels, and separate into pieces. Make a batter of one- 
half cup flour, one teaspoon baking powder, one-fourth 
teaspoon salt, a few grains pepper, one egg well beaten, 
and one-fourth cup milk. Add brains, and drop mixture 
by spoonfuls into greased muffin rings, place in a frying 
pan in which there is a generous supply of hot lard. 
Cook on one side until well browned, turn, and cook other 
side. Serve with Finiste Sauce (see p. 249 ). 


Mock Crabs. 


4 tablespoons butter. 
% cup flour. 

\% teaspoons salt. 

% teaspoon mustard, 
teaspoon paprika. 


1 y cups scalded milk. 

1 can Kornlet. 

1 egg. 

3 teaspoons Worcestershire Sauce. 
1 cup buttered cracker crumbs. 


Melt butter, add flour mixed with dry seasonings, and 
pour on gradually the milk. Add Kornlet, egg slightly 
beaten, and Worcestershire Sauce. Pour into a buttered 
baking dish, cover with crumbs, and bake until crumbs are 
brown. 


Coffee Fritters, Coffee Cream Sauce. 

Cut stale bread in one-half inch slices, remove crusts, 
and cut slices in one-half inch strips. Mix three-fourths 
cup coffee infusion, two tablespoons sugar, one-fourth 
teaspoon salt, one egg slightly beaten, and one-fourth cup 


570 BOSTON COOKING-SCHOOL COOK BOOK. 


cream. Dip bread in mixture, crumbs, egg and crumbs 
again. Fry in deep fat and drain. Serve with 

Coffee Cream Sauce. Beat yolks three eggs slightly, 
add four tablespoons sugar and one-eighth teaspoon salt, 
then add gradually one cup coffee infusion. Cook in double 
boiler until mixture thickens. Cool, and fold in one-third 
cup heavy cream beaten until stiff. 

Doughnuts III. 

2 cups sugar. 2 teaspoons soda. 

4 eggs. 2 teaspoons salt. 

1 % cups sour milk. 2 teaspoons baking powder. 

4 tablespoons melted butter. 1 teaspoon grated nutmeg. 

Flour. 

Mix ingredients in order given; shape, fry, and drain. 

Chicken Cutlets. 

Remove fillets from two chickens; for directions, see 
page 218. Dip each in thick cream, roll in flour, and 
saute in lard three minutes. Place in a pan, dot over 
with blitter, and bake ten minutes. Serve with White 
Sauce I. to which is added one tablespoon meat extract. 

Birds on Canapes. 

Split five birds (quails or squabs), season with salt and 
pepper, and spread with four tablespoons butter, rubbed 
until creamy, and mixed with three tablespoons flour. 
Bake in a hot oven until well browned, basting every four 
minutes with two tablespoons butter, melted in one-fourth 
cup water. Chop six chickens’ livers, season with salt, 
pepper, and onion juice, moisten with melted butter, and 
add one teaspoon finely chopped parsley. Spread mixture 
on five pieces toasted bread, arrange a bird on each 
canape, and garnish with parsley. 

Mushrooms under Glass. 

Cover the bottom of a dish with circular pieces of 
toasted bread. Arrange mushroom caps on toast, sprinkle 


APPENDIX. 


r*i -1 

o » ± 

with salt and pepper, dot over with butter, and pour over 
a small quantity of hot cream. Cover and bake twenty 
minutes. 

Individual dishes with bell-shaped glass covers may be 
bought at first-class kitchen furnishers. These dishes are 
sent to table with covers left on, that the fine flavor of 
the prepared viand may all be retained. 


Baked Bananas. 

Arrange bananas in a shallow pan, cover, and bake 
until skins become very dark in color. Remove from 
skins, and serve hot sprinkled with sugar. 


Maryland Croquettes. 

Season one cup chopped cold cooked fowl with salt, 
celery salt, cayenne, lemon juice, and onion juice; moisten 
with sauce, and cool. Parboil one pint selected oysters, 
drain, and cover each oyster with chicken mixture. Dip 
in crumbs, egg, and crumbs; fry in deep fat, and 
drain. 

Sauce. Melt one and one-half tablespoons butter, add 
three tablespoons flour, and gradually one-third cup 
oyster liquor and two tablespoons cream. Season with 
salt and cayenne. 


Live Lobster en Brochette. 

Split a live lobster, remove meat from tail and large 
claws, cut in pieces and arrange on skewers, alternating 
pieces with small slices of bacon. Fry in deep fat and 
drain. Cook liver of lobster with one tablespoon butter 
three minutes, season highly with mustard and cayenne, 
and serve with lobster. 


BOSTON COOKING-SCHOOL COOK BOOK 


t\ro 

O i -i 


Lobster Cream. 


1 cup chopped lobster meat. 
1 tablespoon butter. 

1 tablespoon flour. 

1 teaspoon salt, 
ig teaspoon paprika. 


Few drops onion juice. 

2 egg yolks. 

3^ cup milk. 

cup heavy cream. 
White 1 egg, beaten stiff. 


Cook lobster meat with butter five minutes. Add 
flour, seasonings, egg yolks, milk, cream beaten until 
stiff, and white of egg. Fill buttered timbale moulds three- 
fourths full, set in pan of hot water, cover with buttered 
paper, and bake until firm. Serve with Lobster Sauce. 


Sweetbread a la Mont Vert. 

Parboil a pair of sweetbreads, and gash. Decorate in 
gashes with truffles cut in thin slices, and slice in fancy 
shapes. Melt three tablespoons butter, add two slices 
onion, six slices carrot, and sweetbreads, fry five minutes. 
Pour off butter, and add one-fourth cup brown stock and 
two tablespoons sherry wine. Cook in oven twenty-five 
minutes, basting often until well glazed. Serve in nests 
of peas, and pour around Mushroom Sauce. 

Nests. Drain and rinse one can peas, and mb through 
a sieve. Add three tablespoons butter, and salt and 
pepper to taste. Heat to boiling point, and shape in nests, 
using pastry bag and tube. 

Mushroom Sauce. Clean three large mushroom caps, 
cut in halves crosswise, then in slices. Saute in two 
tablespoons butter five minutes. Dredge with one table¬ 
spoon flour, and add one cup cream and liquor left in pan 
in which sweetbreads were cooked. Cook two minutes. 


Sweetbread and Mushroom Timbales. 

Cook two tablespoons butter with one sliced onion five 
minutes. Add one and one-half cups mushroom caps 
finely chopped, and one small parboiled sweetbread, 
finely chopped; then add one cup White Sauce II., one- 


APPENDIX. 


fourth cup stale bread crumbs, oue red pepper chopped, 
one-half teaspoon salt, yolks two eggs, well beaten, and 
whites two eggs, beaten until stiff. Fill buttered timbale 
moulds, set in pan of hot water, and bake fifteen minutes. 
Remove to serving dish and pour around 

Mushroom Sauce. Clean five large mushroom caps, 
cut in halves crosswise, then in slices. Saute in three 
tablespoons butter five minutes; dredge with two table¬ 
spoons flour, add one-third cup cream and one cup chicken 
stock, and cook two minutes. Season with salt and pap¬ 
rika, and add one chopped truffle. 

Sweetbread in Peppers. 

Parboil sweetbread, cool, and cut in small pieces ; there 
should be one cupful. Melt two tablespoons butter, add 
two tablespoons flour, and pour on gradually oue-half cup 
chicken stock; then add two tablespoons heavy cream, and 
one-third cup mushrooms broken in small pieces. Season 
w T ith salt, paprika, and Worcestershire Sauce. Cut a 
slice from stem end of six peppers, remove seeds, and 
parboil peppers fifteen minutes. Cool, fill, cover with 
buttered crumbs, and bake until crumbs are brown. 
Break stems of mushrooms, cover with cold water, and cook 
slowly twenty minutes. Melt two tablespoons butter, add 
a few drops onion juice, two tablespoons flour, and pour 
on gradually the water drained from mushroom stems, and 
enough chicken stock to make one cup. Add one-fourth 
cup heavy cream, and season with salt and paprika. Pour 
sauce around peppers. 

Epigrams of Sweetbreads. 

Parboil a sweetbread, drain, place in a small mould, 
cover, and press with a weight. Cut in one-half inch 
slices, and spread with the following mixture : Fry 
one-third teaspoon finely chopped shallot in one and one- 
half tablespoons butter three minutes, add three table- 


574 BOSTON COOKING-SCHOOL COOK BOOK. 


spoons chopped mushrooms, and cook three minutes; 
then add two and one-half tablespoons flour, one-half 
cup stock, two tablespoons cream, one tablespoon sherry 
wine, one egg yolk, and salt and pepper to taste. Cool, 
dip in crumbs, egg, and crumbs, fry in deep fat, and 
drain. 

Cromesquis a la Russe. 

Melt two tablespoons butter, add two tablespoons flour, 
and pour on gradually one-half cup milk; then add one- 
half cup finnan haddie which has been parboiled, drained 
and separated into small pieces. Season with cayenne, 
and spread on a plate to cool. Cut French pancakes in 
pieces two by four inches. On lower halves of pieces 
put one tablespoon mixture. Brush edges with beaten 
egg, fold over upper halves, press edges firmly together, 
dip in crumbs, egg, and crumbs, fry in deep fat, and 
drain. Serve garnished with parsley. 

French Pancakes. To one-fourth cup bread flour add 
one-third cup milk, one egg, and one-fourth teaspoon salt; 
beat thoroughly. Heat an omelet pan, butter generously, 
cover bottom of pan with mixture, cook until browned on 
one side, turn and cook on other side. 

Noisette Sandwiches. 

Use one-half recipe for Milk and Water Bread made 
with entire w'heat flour (see p. 58), and add two table¬ 
spoons molasses and one cup English walnut meats or 
pecan nut meats broken in small pieces. Let stand 
twenty-four hours, slice as thinly as possible, spread 
sparingly and evenly with butter, and put between slices 
orange marmalade. Remove crusts and cut in fancy 
shapes. 

German Sandwiches. 

Use Zweiback (see p. 64). Spread slices, thinly cut, 
with jelly or marmalade, and sprinkle with finely cut 
English walnut meats. Cover with thinly cut slices and 
remove crusts. 


APPENDIX. 


575 


Cheese and Anchovy Sandwiches. 

Cream two tablespoons butter, and add one-fourth cup 
grated Young America Cheese and one teaspoon vinegar. 
Season with salt, paprika, mustard, and anchovy essence. 
Spread mixture between thin slices of bread. 


Windsor Sandwiches. 

Cream one-third cup butter, and add one-half cup each 
of finely chopped cold boiled ham and cold boiled 
chicken. Season with salt and paprika. Spread mixture 
between thin slices of bread. 


Club Sandwiches. 

Arrange on slices of bread thin slices of cooked bacon; 
cover with slices of cold roast chicken, and cover chicken 
with Mayonnaise Dressing. Cover with slices of bread. 


Steamed Lemon Pudding. 

8 small slices stale bread. 3 tablespoons sugar. 

Lemon mixture. 2 eggs. 

1 cup milk. Grated rind 1 lemon. 

% teaspoon salt. 

Spread bread with lemon mixture, and arrange in 
buttered pudding mould. Beat eggs slightly, add sugar, 
salt, and milk; strain, add lemon rind, and pour mixture 
over bread. Cover, set in pan of hot water, and bake 
one hour. 

Lemon Mixture. Cook three tablespoons lemon juice, 
grated rind one lemon, and one*fourth cup butter two 
minutes. Add one cup sugar and three eggs slightly 
beaten; cook until mixture thickens, cool, and add one 
tablespoon brandy. 


570 BOSTON COOKING-SCHOOL COOK BOOK. 

Fig Pudding. 

lb. suet. 

y 2 lb. figs (finely chopped). 

1 large sour apple (cored, 
pared, aud chopped). 

3 oz. flour. 

Cream the suet, and add figs, apple, and sugar. Pour 
milk over bread crumbs, and add yolks of the eggs, well 
beaten; combine mixtures, add flour and whites of eggs 
beaten until stiff. Turn into buttered pudding mould, 
aud steam four hours. Serve with Lemon Sauce III. 


y lb. brown sugar. 
y lb. bread crumbs. 
y cup milk. 

2 eggs. 


Bangor Pudding. 

1 cups cracker crumbs. % cup molasses. 

Boiling water. 1 egg. 

2 cups milk. 1 cup raisins. 

Moisten cracker crumbs with boiling water, and let 
stand until cool. Add milk, molasses, egg slightly 
beaten, and raisins seeded and cut in pieces. Turn into 
a buttered pudding mould, and steam eight hours. Let 
stand in mould to cool. Serve cold with Cream Sauce II. 


Chocolate Souffle. 

2 tablespoons butter. % cup sugar. 

2 tablespoons flour. 2 tablespoons hot water. 

% cup milk. 3 eggs. 

IK squares Baker’s chocolate. % teaspoonful vanilla. 

Melt the butter, add flour, and pour on gradually milk ; 
cook until boiling point is reached. Melt chocolate, add 
sugar and water, and stir until smooth. Combine mix¬ 
tures, and add yolks of eggs well beaten; cool. Fold in 
whites of eggs beaten stiff, and add vanilla. Turn into 
a buttered baking-dish, and' bake in a moderate oven 
twenty-five minutes. Serve with Cream Sauce I. 


5TT 


APPENDIX 


Mocha Souffle. 

3 tablespoons butter. tjj cup sugar. 

3 tablespoons bread flour. 3 a teaspoon salt. 

% cup boiled coffee (Mocha). 4 eggs. 

34 cup cream. 3 / teaspoon vanilla. 

Make and bake same as Chocolate Souffle. Serve with 
Mocha Sauce. Mix yolks two eggs, one-fourth cup 
sugar, and a few grains salt; add gradually one-half 
cup Mocha coffee infusion. Cook in double boiler until 
mixture thickens. Strain, cool, and fold in one cup 
whipped cream. 


Coffee Custard. 


2 cups milk. 

2 tablespoons ground coffee. 


M cup sugar. 

% teaspoon salt. 

34 teaspoon vanilla. 


Scald milk with coffee, and strain. Beat eggs slightly; 
add sugar, salt, vanilla, and milk. Strain into buttered 
individual moulds, set in pan of hot water, and bake 
until firm. 


Coffee Souffle. 

13 ^ cups coffee infusion. 3^ teaspoon salt. 

% cup milk. 3 eggs. 

% cup sugar. 3fj teaspoon vanilla. 

1 tablespoon granulated gelatine. 

Mix coffee infusion, milk, one-half of the sugar aud 
gelatine, and heat in double boiler. , Add remaining 
sugar, salt, and yolks of eggs slightly beaten; cook until 
mixture thickens, remove from range, and add whites of 
eggs beaten until stiff, and vanilla. Mould, chill, and 
serve with cream. 

a 7 


578 BOSTON COOKING-SCHOOL COOK BOOK. 


Chocolate Rice Meringue. 


2 cups milk, 

^ cup rice. 

% teaspoon salt 
1 tablespoon butter 
y z cup sugar. 


1 square melted chocolate. 
% teaspoon vanilla. 

% cup seeded raisins. 
Whites two eggs, 
cup heavy cream. 


Scald milk, add rice and salt, and cook until rice is 
soft. Add butter, sugar, chocolate, vanilla, and raisins. 
Cut and fold in the whites of eggs, beaten until stiff, 
and cream, beaten until stiff. Pour into a buttered bak¬ 
ing dish, and bake fifteen minutes. Cover with a me¬ 
ringue made of the whites of three eggs, six tablespoons 
powdered sugar, and one-half teaspoon vanilla; then 
brown in a moderate oven. 


Newton Tapioca. 

5 tablespoons pearl tapioca. % cup molasses. 

4 cups scalded milk. 3 tablespoons butter. 

4 tablespoons Indian meal. teaspoous salt. 

1 cup milk. 

Soak tapioca two hours in cold water to cover. Pour 
scalded milk over Indian meal, molasses, butter, and 
salt. Cook in double boiler until mixture thickens. Add 
tapioca drained from water, turn into buttered pudding 
dish, and pour over remaining milk, but do not stir. 
Bake one and one-fourth hours in a slow oven. 


Sicilian Sorbet. 

1 can peaches. 2 cups orange juice. 

1 cup sugar. 2 tablespoons lemon juice. 

Press peaches through a sieve, add sugar and fruit 
juices. Freeze and serve. 


APPENDIX. 


579 


Cranberry Frappe. 

1 quart cranberries. 2 cups sugar. 

2 cups water. Juice 2 lemons. 

Cook cranberries and water eight minutes; then force 
through a sieve. Add sugar and lemon juice, and freeze 
t^ a mush, using equal parts of ice and salt. 

Grape Frappe. 

4 cups water. 2 cups grape juice. 

2 cups sugar. % cup orange juice. 

% cup lemon juice. 

Prepare and freeze same as Pineapple Frappe. 

Pomono Frappe. 

\)4 cups sugar. 1 quart sweet cider. 

4 cups water. 2 cups orange juice. 

% cup lemon juice. 

Make a syrup by boiling sugar and water twenty min¬ 
utes. Add cider, orange juice, and lemon juice. Cool, 
strain, and freeze to a mush. 

Italian Sorbet. 

4 cups water. 1)4 cups grape fruit juice. 

2 cups sugar. % cup lemon juice. 

1 4 cups orange juice. CU P wine. 

Prepare and freeze same as Pineapple Frappe. 

Apricot Sorbet. 

1 can apricots. 4 cup wine. 

1 cup sugar. % cup lemon juice. 

1 pint cream. 

Drain apricots, and add to syrup the pulp rubbed 
through a sieve. Add sugar, wine, and lemon juice. 
Freeze to a mush, then fold in the whip obtained from 
cream. Let stand one and one*half hours, and serve in 
glasses. 


580 BOSTON COOKING-SCHOOL COOK BOOK. 


Maraschino Ice. 

Prepare Orange Ice mixture, freeze to a mush, flavor 
with Maraschino, and finish freezing. Serve in glasses, 
and garnish with Maraschino cherries. 

Cup St. Jacques. 

Serve Lemon Ice in champagne glasses. Put three- 
fourths teaspoon Maraschino in each glass, and garnish 
with bananas cut in one-fourth inch slices, and slices cut 
in quarters, candied cherries cut in halves, and Malaga 
grapes from which skins and seeds have been removed. 

Frozen Chocolate with Whipped Cream. 

2 squares Baker’s chocolate. Few grains salt. 

1 cup sugar. 1 cup boiling water. 

3 cups rich milk. 

Scald milk. Melt chocolate in small saucepan placed 
over hot water, add one-half the sugar, salt, and gradually 
boiling water. Boil one minute, add to scalded milk with 
remaining sugar. Cool, freeze, and serve in glasses. 
Garnish with whipped cream sweetened and flavored 
with vanilla. 

Frozen Tom Jerry. 

2 cups milk. teaspoon salt. 

% cup sugar. 2)<< cups cream. ' 

Yolks 6 eggs. 2 tablespoons rum. 

1 tablespoon brandy. 

Make a custard of first four ingredients; strain, cool, 
add cream, and freeze to a mush. Add rum and brandy, 
and finish the freezing. 

University Pudding. 

Prepare same as Frozen Tom Jerry. Freeze to a 
mush, add one cup mixed fruit which has been soaked 
in brandy to cover for twelve hours, using glace cherries, 


APPENDIX. 


581 


Sultana raisins, sliced citron, and candied pineapple; then 
finish freezing. Serve in small beer jugs, and garnish 
with cream, whipped, sweetened, and flavored. 

Lenox Punch. 

2 cups water. 1 cup orange juice. 

/4 CU P sugar. % cup lemon juice. 

^ % tumbler currant jelly. 2 bottles ginger ale. 

lee. y cup brandy. 

Make a syrup by boiling sugar and water fifteen 
minutes. Add jelly, and, as soon as dissolved, add a piece 
of ice to cool mixture; then add fruit juices, ale, and 
brandy. Color red, freeze to a mush, serve in glasses, 
and insert in each glass a small sprig of holly with 
berries. 

German Punch. 

2 cups water. 1 cup sugar. 

1/4 cups tomatoes. 3 tablespoons lemon 

3 apples, cored, pared, and juice. 

chopped. Piece ginger root. 

3 tablespoons Maraschino. 

Mix ingredients, except cordial, and cook thirty-five 
minutes. Rub through a sieve, add Maraschino, and 
freeze to a mush. 

Covington Cream. 

% cup sugar. y cup rum. 

% cup Formosa tea infusion. 1 quart cream. 

Mix ingredients, and freeze to a mush. Serve in frappe 
glasses. 

Concord Cream. 

1 pint cream. Lemon or fresh lime juice. 

1 L£ cups grape juice. % cup heavy cream. 

Y z cup sugar. Pistachio nuts, finely chopped. 

Mix cream, grape juice, and sugar. Add lemon or lime 
juice to taste. Freeze, and serve in glasses. Garnish 
with heavy cream beaten until stiff, sweetened, and 
flavored. Sprinkle cream with nuts. 


582 BOSTON COOKING-SCHOOL COOK BOOK. 


Cocoanut Naples. Sauterne Sauce. 

Shape vanilla ice cream in individual moulds, and roll 
in shredded cocoanut; serve with 

Sauterne Sauce. 

1 cup sugar. 4 tablespoons Sauterne. 

3^ cup water. Burnett’s leaf green. 

Make same as Claret Sauce, and color with leaf green. 

Ice a la Margot. 

Serve rich vanilla ice cream in champagne glasses. 
Cover ice cream with whipped cream, sweetened, flavored 
with pistachio, and tinted very light green. Garnish with 
pistachio nuts or Malaga grapes cut in halves. 

Orange Delicious. 

2 cups sugar. 1 cup cream. 

1 cup water. Yolks two eggs. 

2 cups orange juice. 1 cup heavy cream. 

K shredded candied orange peel. 

Boil sugar and water eight minutes, then add orange 
juice. Scald cream, add yolks of eggs, and cook over hot 
water until mixture thickens. Cool, add to first mixture 
with heavy cream beaten stiff. Freeze, when nearly 
frozen, add orange peel. Line a melon mould with Orange 
Ice (see p. 367), fill with Orange Delicious, pack in salt 
and ice, and let stand one and one-half hours. 

Praline Ice Cream. 

3 pints cream. 1 cup Jordan almonds. 

1/3 cups sugar. 3^ teaspoon salt. 

1 tablespoon vanilla. 

Blanch almonds cut in pieces crosswise, and bake in a 
shallow pan until well browned, shaking pan frequently; 
then finely chop. Caramelize one-half of the sugar, and 
add slowly to two cups of the cream scalded. As soon 


APPENDIX. 


583 


as sugar is melted, add nuts, remaining sugar, and salt. 
Cool, add remaining cream, and freeze. 


Pineapple Mousse. 

1 tablespoon granulated gelatine. 2 tablespoons lemon juice, 
cup cold water. 1 cup sugar. 

1 cup pineapple syrup. 1 quart cream. 

Heat one can pineapple, and drain. To one cup of the 
syrup, add gelatine soaked in cold water, lemon juice, and 
sugar. Strain and cool. As mixture thickens, fold in 
the whip from cream. Mould, pack in salt and ice, and 
let stand four hours. 


Chocolate Mousse. 


2 squares Baker’s chocolate. 
% cup powered sugar. 

1 cup cream. 

% tablespoon gelatine. 


3 tablespoons boiling water. 
% cup sugar. 

1 teaspoon vanilla. 

1 quart cream. 


Melt chocolate, add powdered sugar, and gradually one 
cup cream. Stir over fire until boiling point is reached, 
then add gelatine dissolved in boiling water, sugar, and 
vanilla. Strain mixture into a bowl, set in a pan of ice 
water, stir constantly until mixture thickens, then fold in 
the whip from remaining cream. Mould, pack in salt and 
ice, and let stand four hours. 


Maple Farfait. 

4 eggs. 1 cup hot maple syrup. 

1 pint thick cream. 

Beat eggs slightly, and pour on slowly maple syrup. 
Cook until mixture thickens, cool, and add cream beaten 
until stiff. Mould, pack in salt and ice, and let stand 
three hours. 


584 BOSTON COOKING-SCHOOL COOK BOOK. 


Frozen Orange Souffl§. 

1 % cups orange juice. 1 % teaspoons granulated gelatine. 

1cups sugar. 3 tablespoons boiling water. 

2 tablespoons lemon juice. cups cream. 

Yolks 5 eggs. Candied orange peel. 

Pistachio nuts. 

Mix fruit juice, sugar, and yolks of eggs. Cook over 
boiling water until mixture thickens; then add gelatine 
dissolved in boiling water. Cool, freeze to a mush, add 
whip from cream and continue freezing. Mould and 
serve garnished witli candied orange peel and pistachio 
nuts. 


Frozen Souffle Glacfe. 

4 eggs. 1 tablespoon lemon juice. 

Grated rind 1 lemon. % cup Madeira wine. 

% cup sugar. Few grains salt. 

% cup heavy cream. 

Beat yolks of eggs slightly; add lemon juice, grated 
rind, wine, sugar, and salt; cook until mixture thickens, 
stirring constantly. Add whites of eggs beaten stiff, and 
when well mixed, set in a pan of ice water to cool, stirring 
occasionally. Beat cream until stiff, and add. Fill small 
paper cases with mixture, cover with macaroon dust, and 
set in a tin mould with tight-fitting cover. Pack mould 
in salt and ice, and let stand two hours. 


Flombiere Glace. 

Cover the bottom of small paper cases with vanilla ice 
cream, sprinkle ice cream with marron glace broken in 
pieces, arrange lady fingers at equal distances, and allow 
them to extend one inch above cases. Pile whipped 
cream, sweetened and flavored, in the centre and garnish 
with marron glace and candied violets or glace cherries, j 


APPENDIX. 


585 


Junket Ice Cream with Peaches. 


4 cups milk. 

1 cup heavy cream. 
X% cups sugar. 

% teaspoon salt. 

1 Junket Tablet. 


1 tablespoon cold water. 

1 tablespoon vanilla. 

1 teaspoon almond extract. 
Green Coloring. 

1 can peaches. 


Mix first four ingredients, add Junket Tablet dissolved 
in cold water. Turn into a pudding dish and let stand in 
ice box over night. In the morning add flavoring and 
coloring. Freeze, mould, and serve garnished with 
peaches. Turn peaches from can into a granite sauce¬ 
pan, add one-third to one-half cup sugar, and cook 
slowly until syrup is thick. Cool before garnishing ice 
cream. 


Chocolate Sauce I. 

(To be served with Vanilla Ice Cream.) 

1A cups water. 1 tablespoon arrowroot. 

A cup sugar. A cup cold water. 

6 tablespoons grated chocolate. Few grains salt. 

A teaspoon vanilla. 

Boil water and sugar five minutes. Mix chocolate with 
arrowroot to which water has been added. Combine mix¬ 
tures, add salt, and boil three minutes. Flavor with 
vanilla, and serve hot. 


Chocolate Sauce II. 

1 square Baker’s chocolate. 1 tablespoon butter. 

1 cup sugar. A CU P water. 

A teaspoon vanilla. 

Melt chocolate; add butter, sugar, and water. Let boil 
fifteen minutes, cool slightly, and add vanilla. Serve 
with Vanilla Ice Cream. 


58 G boston cooking-school cook book. 


Coffee Sauce. 

(To be served with Vanilla Ice Cream.) 

\Y cups milk. Y cup sugar. 

Y cup ground coffee. % tablespoon arrowroot. 

Few grains salt. 

Scald milk with coffee, and let stand twenty minutes. 
Mix remaining ingredients, and pour on gradually the hot 
infusion which has been strained. Cook five minutes and 
serve hot. 

Peach Crusts. 

Roll puff or plain paste one-eighth inch thick, cut in 
two and one-half inch squares, and bake in hot oven. 
Cool, press down the centres, and arrange on each one- 
half a canned peach drained from syrup and heated in 
oven. Sprinkle with powdered sugar and put brandy 
in each cavity. Light just before sending to table. 


Lemon Pie V. 

1 cup sugar. 1 cup milk. 

3 tablespoons flour. 1 tablespoon melted butter. 

3 tablespoons lemon juice. Whites 2 eggs. 

Yolks 2 eggs. Few grains salt. 

Mix sugar and flour, add egg yolks slightly beaten, 
milk, butter, whites of eggs beaten stiff, and salt. Bake 
in one crust. 

Chocolate Cake. 


Y cup butter. 

1 Y cups sugar. 

Y cup milk. 
2Y cups flour. 


Y teaspoon soda. 

% teaspoon cream tartar. 

Whites 5 eggs. 

2 squares Baker’s chocolate, grated. 


Cream the butter ; add sugar gradually, milk, and flour 
mixed and sifted with soda and cream tartar. Beat 
whites of eggs, and add to first mixture; then add choco¬ 
late, and beat thoroughly. Bake forty-five minutes in a 
moderate oven. 


APPENDIX. 


587 


Chocolate Sponge. 


34 cup butter. 

34 cup prepared powdered cocoa. 
3 eggs. 

1 cup sugar. 

3 teaspoons baking 


1 teaspoon cinnamon. 
34 teaspoon clove. 

34 cup cold water. 

1 cup flour, 
powder. 


Cream the butter; add cocoa, yolks of eggs well beaten, 
sugar mixed with cinnamon and clove, and water. Beat 
the whites of eggs, and add to first mixture alternately 
with flour mixed and sifted witli baking powder. Bake in 
small tins from fifteen to twenty minutes. 


Devil’s Food Cake I. 


34 cup butter. 
2 cups sugar. 
Yolks 4 eggs. 
1 cup milk. 


2 y % cups Hour. 

4 teaspoons baking powder. 
Whites 4 egm. 

2 squares chocolate. 

34 teaspoon vanilla. 


Cream the butter, and add gradually one-half the sugar. 
Beat yolks of eggs until thick and lemon-colored, and* 
add gradually remaining sugar. Combine mixtures, and 
add alternately milk and flour mixed and sifted with bak¬ 
ing powder; then add whites of eggs beaten stiff, choco¬ 
late melted, and vanilla. Bake forty-five to fifty minutes 
in an angel cake pan. Cover with White Mountain Cream 
(see p. 437). 


Devil’s Food Cake II. 


4 squares Baker’s chocolate. % cup sugar. 

34 cup sugar. 34 cup S0llr milk- 

34 cup sweet milk. 1 egg. 

Yolk 1 egg. 134 cups flour. 

34 cup butter. 34 teaspoon soda. 

34 teaspoon vanilla. 

Melt chocolate over hot water, add one-half cup sugar, 
and gradually sweet milk; then add yolk of egg, and 
cook until mixture thickens. Set aside to cool. Cream 


588 BOSTON COOKING-SCHOOL COOK BOOK. 


tlie butter, add gradually one-half cup sugar, egg well 
beaten, sour milk, and Hour mixed and sifted with soda. 
Combine mixtures, and add vanilla. Bake in shallow cake 
pans, and put between and on top boiled frosting. Add 
to tilling one-fourth cup raisins seeded and cut in pieces, 
if desired. 

Chocolate Marshmallow Cake. 

Follow recipe for Chocolate Cake (see p. 4-20). As 
soon as cake is removed from pan, cover bottom with 
marshmallows pulled apart with tips of fingers, but not 
quite separated into halves. The exposed soft surface 
will quickly adhere to hot cake. Pour over Chocolate 
Fudge Frosting. 


Nut Spice Cake. 


24 cup butter. 

1 cup brown sugar. 

24 cup molasses. 

Yolks 4 eggs. 

1 cup sour milk. 

224 cups flour. 

1 teaspoon soda. 

1 teaspoon cinnamon. 

Mix ingredients in the 
two loaves. 


34 teaspoon clove. 

34 nutmeg, grated. 

1 cup raisins, seeded and cut in 
pieces. 

24 cup currants. 

24 cup English walnut meats, 
cut in pieces. 

124 teaspoons baking powder, 
ir given. This recipe makes 


Cinnamon Cakes. 

24 cup butter. 24 cup milk. 

1 cup sugar. 124 cups flour. 

2 eggs. 224 teaspoons baking powder. 

1 tablespoon cinnamon. 

Mix ingredients in the order given, and bake in indi¬ 
vidual cake pans. 


APPENDIX. 


589 


Almond Tart. 

4 eggs. y cup Jordan almonds blanched 

1 cup powdered sugar. and finely chopped. 

y z cup grated chocolate. 1 teaspoon baking powder. 

% cup cracker dust. 

Beat yolks of eggs until thick and lemon-colored ; add 
sugar gradually, then fold in white of eggs beaten until 
stiff and dry. Add chocolate, almonds, baking powder, 
and cracker dust. Bake in a round pan. Cool, split, 
and put whipped cream, sweetened and flavored, between 
and on top. Garnish witli angelica and candied cherries. 
This makes a most attractive dessert when baked in indi¬ 
vidual tins. As soon as cool, remove centres, and fill 
with whipped cream, forced through a pastry bag. 


Citron Cake. 


y lb. butter. 
y lb. sugar. 


3 eggs. 


y cup milk. 


y lb. flour. 

1 tablespoon brandy. 

1 cup citron, thinly sliced, 
then cut in strips. 


1 y teaspoons baking powder. 


Cream the butter, add sugar gradually, yolks of eggs 
well beaten, milk, and flour mixed and sifted with baking 
powder. Beat whites of eggs until stiff, and add to first 
mixture, then add brandy and citron. Bake in a mod¬ 
erate oven one hour. 


Golden Spice Cake. 


% cup butter. 
y cup brown sugar. 
1 egg. 

Yolks 4 eggs. 
y cup molasses. 
y cup milk. 


2y cups flour. 

1 teaspoon cinnamon. 
y teaspoon soda. 
y teaspoon clove. 
y teaspoon grated nutmeg. 
Few grains cayenne. 


Few gratings lemon rind. 

Cream the butter, add sugar gradually, egg and yolks 
of eggs well beaten, molasses, milk, flour mixed and 


590 BOSTON COOKING-SCHOOL COOK BOOK. 


sifted with spices, cayenne, and lemon rind. Bake in a 
moderate oven one hour. 


Molasses Pound Cake. 


% cup butter. 
% cup sugar. 


2 eggs 


% teaspoon soda. 

1 teaspoon cinnamon. 

34 teaspoon allspice. 

34 teaspoon clove. 

34 teaspoon mace. 

34 cup raisin, seeded and 
cut in jneces. 

3-3 cup citron, thinly sliced and cut in strips. 


% cup milk. 

24 cup molasses. 
2# cups flour. 


Cream the butter, add sugar gradually, eggs well beaten, 
and milk and molasses. Mix and sift flour with spices, 
and add to first mixture, then add fruit. Bake in small 
buttered tins from twenty-live to thirty minutes. This 
recipe makes twenty-four little cakes. 


Wedding Cake. 


1 lb. butter. 

1 lb. brown sugar. 

12 eggs. 

1 cup molasses. 

1 lb. flour. 

4 teaspoons cinnamon. 

4 teaspoons allspice. 

134 teaspoons mace. 

1 nutmeg, grated. 

3^ teaspoon soda. 

1 tablespoon 


3 lbs. raisius, seeded and cut 

in pieces. 

2 lbs. Sultana raisins. 

134 lbs* citron, thinly sliced 
and cut in strips. 

1 lb. currants. 

% preserved lemon rind. 

34 preserved orange rind. 

1 cup brandy. 

4 squares chocolate, melted, 
hot water. 


Cream the butter, add sugar gradually, and beat thor¬ 
oughly. Separate yolks from whites of eggs, and beat 
yolks until thick and lemon-colored. Add to first mixture, 
then add flour (excepting one-third cup, which should be 
reserved to dredge fruit), mixed and sifted with spices, 
fruit dredged with flour, lemon rind and orange rind 
finely chopped, brandy, chocolate, and whites of eggs 


APPENDIX. 


591 


beaten until stiff and dry. Just before putting into 
pans, add soda dissolved in hot water. Cover pans with 
buttered paper, and steam four hours. Finish cooking 
by leaving in a warm oven over night. 


Card Gingerbread. 

}£ cup butter. 1% cups flour. 

y cup brown sugar. y, tablespoon ginger. 

1 egg. % teaspoon salt. 

y cup molasses. y teaspoon soda. 

y teaspoon cinnamon. 


Cream the butter, add sugar gradually, egg well beaten, 
molasses, and flour mixed and sifted with ginger, salt, 
soda, and cinnamon. Chill, roll in sheets to one-fourth 
inch in thickness, bake on a buttered sheet, and cut in 
squares. 

New York Gingerbread. 


1 cup butter (scant). 5 eggs. 

\}/ 2 cups flour. cups powdered sugar. 

2 tablespoons yellow ginger. 1 teaspoon baking powder. 

Cream the butter, and add flour gradually, mixed and 
sifted with ginger. Beat the yolks of the eggs until thick 
and lemon-colored, and add sugar gradually. Combine 
mixtures, add whites of eggs beaten until stiff, and sift 
over baking powder. Beat thoroughly, turn into a buttered 
deep cake pan, and bake one hour in a moderate oven. 


Christmas English Gingerbread. 

1 lb. flour. 1 tablespoon ginger. 

y lb. butter. 1 teaspoon salt. 

1 cup sugar. Molasses. 

Mix flour, sugar, ginger, and salt. Work in butter, 
using tips of fingers, and add just enough molasses to hold 
ingredients together. Let stand over night to get thor¬ 
oughly chilled. Roll very thin, shape^ and bake in a 
moderate oven. 


592 


BOSTON COOKING-SCHOOL COOK BOOK. 


Neuremburghs. 


2 eggs. 

cup powdered sugar. 
y A cup flour, 
i j teaspoon salt. 
y z teaspoon cinnamon. 


y teaspoon clove. 

1 tablespoon orange peel, finely 
cut. 

Grated rind y 2 lemon. 

% cup Jordan almonds. 


Beat the whites of the eggs until stiff, and add sugar 
gradually, continuing the beating. Then add yolks of 
esgs well beaten, flour mixed and sifted with salt and 
spices, orange peel, and lemon rind. Blanch almonds, 
cut in small pieces crosswise, and bake in a slow r oven 
until well browned. Fold into the mixture, and drop by 
spoonfuls onto a sheet dredged with cornstarch and 
powdered sugar in equal proportions. Bake in a mod¬ 
erate oven. 


Jelly Jumbles. 


% cup butter. 

1 cup sugar. 

1 egg. 

y> teaspoon soda. 


y> cup sour milk. 
y teaspoon salt. 
Flour. 

Currant jelly. 


Cream the butter, add sugar gradually, egg well beaten, 
soda mixed with milk, salt, and flour to make a soft 
dough. Chill and shape, using a round cutter. On the 
centres of one-half the pieces put currant jelly. Make 
three small openings in remaining halves, using a thimble, 
and put pieces together. Press edges slightly, and bake 
in a rather hot oven, that jumbles may keep in good 
shape. 

Nut Bars. 


2 tablespoons brown 
sugar. 

y cup butter. 
y cup boiling water. 
y cup brown sugar. 


y cup flour. 

% teaspoon salt. 

2 tablespoons English walnut 
meat, finely chopped. 
Halves of walnuts or almonds. 


Caramelize two tablespoons sugar, add butter and water, 
and boil two minutes. Remove from fire, add remaining 


APPENDIX. „ 


593 


sugar, flour mixed with salt, and walnut meat. Spread as 
Rolled Wafers, crease in two inch squares, and decorate 
with nut meats. Bake in a slow oven, and remove from 
pan at once. 

Swedish Wafers. 

% cup butter. 5 oz. flour. 

bo cup sugar. b^ teaspoon vanilla. 

2 eggs. Shredded almonds. 

Cream the butter, add sugar gradually, eggs slightly 
beaten, flour, and flavoring. Drop by spoonfuls on an 
inverted buttered dripping-pan. Spread very thinly, 
using a knife, in circular shapes about three inches in 
diameter. Sprinkle with almonds, and bake in a slow 
oven. Remove from pan, and shape at once over the 
handle of a wooden spoon. 

Petit Four. 

Follow recipe for Cream Sponge Cake (see p. 417). 
Bake in a shallow pan, cool, and shape, using a small 
round cutter. Split and remove a small portion of cake 
from the centre of each piece. Fill cavities of one-half 
the pieces with whipped cream sweetened and flavored, 
cover with remaining pieces, and press firmly together. 
Nuts or glace fruits cut in pieces may be added to cream. 
Melt fondant (see p. 453), color and flavor to taste. 
Dip cakes in fondant, decorate tops with pistachio nuts, 
violets/ or glace cherries, and place each in a paper case. 

Marguerites I. 

2 eggs. ^ teaspoon baking powder. 

1 cup brown sugar. % teaspoon salt. 

b£ cup flour, 1 cup pecan nut meats, cut in 

small pieces. 

Beat eggs slightly, and add remaining ingredients in the 
order given. Fill small buttered tins two-thirds full of 
mixture, and place pecan nut meat on each. Bake in, 

a moderate oveu fifteen minutes. 

38 


504 .BOSTON COOKING-SCHOOL COOK BOOK. 


Marguerites II. 

1 cup sugar. 2 tablespoons shredded cocoanut. 

y cup water. % teaspoon vanilla. 

5 marshmallows. 1 cup English walnut meats. 

Whites 2 eggs. Saltines. 

Boil sugar and water until syrup will thread. Remove 
to back of range and add marshmallows cut in pieces. 
Pour onto the whites of eggs beaten until stiff; then add 
cocoanut, vanilla, and nut meats. Spread saltines with 
mixture and bake until delicately browned. 

Chocolate Dominoes. 

}£ CU P pecan nut meat. % cup dates. 

cup English walnut meat. Grated rind 1 orange. 

% cup figs. 1 tablespoon orange juice. 

1 square chocolate, melted. 

Mix nut meats, figs, and dates, and force through a 
meat chopper, or chop finely. Add remaining ingredients, 
toss on a board sprinkled with powdered sugar, and roll 
to one-third inch in thickness. Cut in domino shapes, 
spread thinly with melted unsweetened chocolate, and 
decorate with small pieces blanched almonds to imitate 
dominoes. 

Chocolate Frosting III. 

2 squares chocolate. 3 tablespoons hot water. 

1 teaspoon butter. Confectioners’ sugar. 

y teaspoon vanilla. 

Melt chocolate over boiling water, add butter and hot 
w r ater. Cool and add sugar to make of right consistency 
to spread. Flavor with vanilla. 

Chocolate Fudge Frosting. 

1}.< tablespoons butter. Few grains salt. 

cup unsweetened powdered cocoa, y cup milk. 

1*4 cup confectioner’s sugar. y teaspoon vanilla. 

Melt butter, add cocoa, sugar, salt, and milk. Heat to 
boiling point, and boil about eight minutes. Remove 
from fire and beat until creamy. Add vanilla and pour 
over cake. 


ADDENDA. 


Fruit Punch III. 


1 cup sugar. 

1 cup hot tea infusion. 
^4 cup orange juice. 


z '3 cup lemon juice. 
1 pint ginger ale. 

1 pint Apollinaris. 


Few slices orange. 


Pour tea over sugar, and as soon as sugar is dissolved 
add fruit juices. Strain into punch-bowl over a large 
piece of ice, and just before serving add ale, Apollinaris, 
and slices of orange. 


Coffee Rolls. 


2 cups milk. 

1}£ yeast cakes. 


1 egg. 

I'o teaspoon cinnamon. 
1 teaspoon salt. 

Melted butter. 
Confectioner’s sugar. 

V an ilia. 



Flour. 


Scald milk, when lukewarm add yeast cakes, and as 
soon as dissolved add three and one-lialf cups flour. 
Beat thoroughly, cover, and let rise; then add butter, 
lard, sugar, egg unbeaten, cinnamon, salt, and flour 
enough to knead. Knead until well mixed, cover, and 
let rise. Turn mixture on a floured cloth. Roll into 
a long, rectangular piece one-fourth inch thick. Brush 
over with melted butter, fold from ends toward centre 
to make three layers and cut off pieces three-fourths inch 
wide. Cover and let rise. Take each piece separately 
in hands and twist from ends in opposite directions, then 



596 BOSTON COOKING-SCHOOL COOK BOOK. 


shape in a coil. Place in buttered pans, cover again, let 

rise, and bake in a moderate oven twenty minutes. Cool 

•# 

slightly and brush over with confectioner’s sugar moist¬ 
ened with boiling water and flavored with vanilla. 


1 }.< cups stale bread. 
3 L f cups cold water. 
; 3 4 cup molasses. 

1 jo teaspoons salt. 


Brown Bread. 


Rye meal, 

Granulated corn meal, 
Graham flour, 

3 teaspoons soda. 


) 1% cups 
C each. 


Soak bread in two cups of the water over night. In 
the morning rub through colander, add molasses, dry 
ingredients mixed and sifted, and remaining water. Stir 
until well mixed, fill buttered one-pound baking-powder 
boxes two-tliirds full, cover, and steam two hours. 


Imperial Muffins. 

1 cup scalded milk. 1% cups flour. 

34 cup sugar. 1 cup corn meal, 

teaspoon salt. 34 CU P butter. 

I/3 yeast cake dissolved in 

34 cup lukewarm water. 

Add sugar and salt to milk; when lukewarm add dis¬ 
solved yeast cake, and one and one-fourth cups flour. 
Cover and let rise until light, then add corn meal, 
remaining flour, and butter. Let rise over night; in 
the morning fill buttered muffin rings two-thirds full; 
let rise until rings are full and bake thirty minutes in 
hot oven. 

Rye Gems. 

\% cups rye flour. 34 cup molasses. 

1/3 cups flour. 134 cups milk. 

4 teaspoons baking powder. 2 eggs. 

1 teaspoon salt. 3 tablespoons melted butter. 

Mix and sift dry ingredients, add molasses, milk, eggs 
well beaten, and butter. Bake in hot oven in buttered 
gem pans twenty-five minutes. 


ADDENDA. 


597 


Curried Eggs II. 

4 “ hard-boiled ” eggs. 1 teaspoon curry powder. 

2 tablespoons butter. teaspoon salt. 

% tablespoon finely chopped onion. H teaspoon paprika. 

2 tablespoons flour. 1% cups scalded milk. 

% cup cooked rice. 

Chop whites of eggs and add to sauce made of butter, 
flour, seasonings, and milk, then add rice; heat to boiling 
point, fill puff paste cases and sprinkle with yolks of eggs 
rubbed through a sieve. 


Egg Croquettes. 


6 eggs. 

2 tablespoons butter. 
1 slice onion. 

% cup flour. 

1 cup white stock. 


Salt. 

Pepper. 

Yolks 3 eggs. 

Stale bread crumbs. 
Grated cheese. 


Poach eggs and dry on a towel. Cook butter with 
onion three minutes. Add flour and, gradually, stock. 
Season with salt and pepper; then add yolks of eggs 
slightly beaten. Cook one minute, and cool. Cover 
eggs with mixture, roll in bread crumbs and cheese, 
using equal parts, dip in egg, again roll in crumbs, fry 
in deep fat, and drain on brown paper. These may be 
served with a thin sauce, using equal parts of white 
stock and cream, and seasoning with grated cheese, salt, 
and paprika. 

Eggs a la Juliette. 

Decorate egg-shaped individual moulds with truffles, 
and cold boiled tongue cut in fancy shapes, and pistachio 
nuts blanched and split. Line mould with aspic jelly 7 , drop 
in a poached egg yolk, cover with aspic jelly, let stand until 
firm, and turn on a thin oval slice of cold boiled tongue. 


Eggs A la Parisienne. 

Butter small timbale moulds, sprinkle with finely chopped 
truffles, parsley, and cooked beets. Break eggs, and slip 


598 


BOSTON COOKING-SCHOOL COOK BOOK. 


one into each mould, sprinkle with salt and pepper, set 
in pan of hot water, and cook until egg is firm. Remove 
from moulds on octagon slices of toast, and pour around 
Tomato Sauce II. (See p. 241.) 

Eggs Mornay. 

Break eggs and slip into buttered egg-shirrers, allow¬ 
ing one or two eggs to each shirrcr, according to its size. 
Cover with White Sauce II. (see p. 207), seasoned with 
one-third cup grated cheese, paprika, and yolks two 
eggs; cover with grated cheese and bake until firm. 

Eggs Waldorf Style. 

Arrange poached eggs on circular pieces of buttered 
toast, surround witli Brown Mushroom Sauce (see p. GOG), 
and place a broiled mushroom cap on each egg. 

Poached Eggs with Sauce Bearnaise. 

Poach six eggs, arrange in serving-dish, cover eggs 
alternately with red and yellow sauce, and garnish with 
parsley. 

Sauce Bearnaise. 

Beat yolks three eggs slightly, add three tablespoons 
olive oil, two tablespoons hot water, three-fourths table¬ 
spoon tarragon vinegar, one-fourth teaspoon salt, and a 
few grains cayenne. Cook over boiling water until mix¬ 
ture thickens. Color one-half the sauce with tomato 
puree (tomatoes drained from their liquor, stewed, 
strained, and cooked until reduced to a thick pulp). 

Omelet with Crofitons. 

1 cup bread cut in % inch cubes. 4 tablespoons cream. 

Butter. % teaspoon salt. 

5 eggs. yQ teaspoon pepper. 

Fry cubes of bread in butter until well browned and 
crisp. Beat eggs slightly, add cream, salt, pepper, and 


ADDENDA. 


599 


orofitons. Put two tablespoons butter in hot omelet 
pan, and as soon as melted and slightly browned turn 
in mixture and cook same as French Omelet (p. 100). 


Dinner Soup. 


lbs. lean beef from round. 
2 lbs. marrow-bone. 

2 qts. cold water. 

1 can tomatoes. 

1 teaspoon peppercorns. 

1 tablespoon salt. 

1 tablespoon lean raw ham, 
finely chopped. 


| }{ cup each. 


2 tablespoons butter. 

Carrot, 

Turnip, 

Onion, > cu j. j n sma q pieces. 
Celery, \ 

1 sprig parsley. 

% bay leaf. 


Wipe meat and cut in inch cubes. Put one-half in 
kettle with marrow-bone, water, and tomatoes. Brown 
remaining half in hot frying-pan with some marrow from 
bone, then turn into kettle. Heat slowly to boiling point, 
and cook at temperature just below boiling point five 
hours. 

Cook ham and vegetables with butter five minutes, 
then add to soup with peppercorns, salt, parsley, and 
bay leaf. Cook one and one-half hours, strain, cool 
quickly, remove fat, and clear. 


French White Soup. 


4 lbs. fowl. 
Knuckle of veal. 

3 qts. cold water. 

1 onion, sliced. 

6 slices carrot. 

% bay leaf. 

1 sprig parsley, 
teaspoon thyme. 


% teaspoon peppercorns. 

% tablespoon salt. 

1 tablespoon lean raw ham, 
finely chopped. 

4 tablespoons butter. 

3 tablespoons flour. 

1 cup cream. 

Yolks 2 esrcrs. 


Wipe, clean, and disjoint fowl. Wipe veal, remove 
from bone, and cut in small pieces. Put meat, bone, 
and water in kettle, heat slowly to boiling point, skim, 
and cook slowly four hours. Cook vegetables and ham 
in one tablespoon butter five minutes, add to soup with 


GOO BOSTON COOKING-SCHOOL COOK BOOK. 


peppercorns and salt, and cook one hour. Strain, cool, 
and remove fat. Reheat three cups stock, thickening 
with remaining butter and flour cooked together, and 
just before serving, add cream and egg yolks. Garnish 
with one-half cup cooked green peas and chicken cus¬ 
tard cut in dice. 

Chicken Custard. 

Chop cooked breast meat of fowl and rub through 
sieve; there should be one-fourth cup. Add one-fourtli 
cup white stock and one egg slightly beaten. Season 
with salt, pepper, celery salt, paprika, slight grating 
nutmeg, and few drops essence anchovy. Turn mixture 
into buttered mould, bake in a pan of hot water until 
firm; cool, remove from mould, and cut in small cubes. 

Mushroom Soup II. 

% lb. mushrooms. 1 cup boiling water. 

4 cups chicken stock. 1 cup heavy cream. 

% cup pearl sago. Yolks 2 eggs. 

Salt and pepper. 

# 

Clean and chop mushrooms, and add to stock. Cook 
twenty minutes and rub through a sieve. Cook sago in 
boiling water thirty minutes, add to stock and as soon 
as boiling point is reached, season with salt and pepper; 
then add cream and yolks of eggs. Serve as soon as 
thoroughly heated. 

Soup a la Soubise. 

Thinly slice two Spanish onions, and cook ten minutes 
in one-fourth cup butter, stirring constantly. Add one 
quart chicken stock, cook slowly thirty minutes, and 
strain. Dilute three tablespoons flour with enough cold 
water to pour easily, add to soup, and bring to boiling- 
point. Then add one cup cream, and one tablespoon 
chopped green peppers, or one-fourth cup grated cheese. 
Season with salt and pepper. 


ADDENDA. 


601 


Philadelphia Pepper Pot. 


Sliced onion, 

Chopped celery, > 

Chopped green peppers,) 

4 tablespoons butter. 

3}£ tablespoons flour. 

5 cups hot chicken stock. 


K cll P ©ach. cut in cubes. 


finely chopped. 
% tablespoon salt. 


% lb. honeycomb tripe 


1 >» cups potato cubes, 
la teaspoon peppercorns 


£ cup heavy cream. 


Cook vegetables in three tablespoons butter fifteen 
minutes; add flour, and stir until well mixed; then add 
remaining ingredients except cream. Cover, and let cook 
one hour. Just before serving add cream and remaining 
butter. 


Clam and Chicken Frappe. 


Wash and scrub with a brush two quarts clams, chang¬ 
ing water several times. Put in kettle with one-half cup 
cold water, cover tightly, and steam until shells are well 
opened. Remove clams from shells and strain liquor 
through double thickness cheese-cloth. To one and two- 
thirds cups clam liquor, add two and one-half cups chicken 
stock, highly seasoned. Cool, and freeze to a mush. Serve 
in frappe glasses, and garnish with whipped cream. 

Fried Fish, Russian Style, Mushroom Sauce. 

Cut two slices chicken halibut in fillets, sprinkle fillets 
with salt and pepper, pour over one-third cup white wine, 
cover and let stand thirty minutes. Drain, dip each piece 
separately in heavy cream, then in flour and fry in deep 
fat. Cook skin and bones removed from fish with five 
slices carrot, two slices onion, sprig parsley, bit of bay 
leaf, one-fourth teaspoon peppercorns, and two cups cold 
water until reduced to one cup liquid. Make sauce of 
two tablespoons butter, three tablespoons flour, the fish 
stock and one-third cup heavy cream. Add yolks two 
eggs, salt, pepper, cayenne, and white wine to taste. 


602 BOSTON COOKING-SCHOOL COOK BOOK. 


Arrange fish in serving-disli, cover with one-half pound 
mushroom caps cleaned, then sauted in butter, and pour 
over sauce. 

Moulded Fish, Normandy Sauce. 

Remove skin and bones from a thick piece of halibut, 
finely chop fish, and force through a sieve (there should 
be one and one-third cups). Found in mortar, adding, 
gradually, whites two eggs. Add one and one-fourth 
cups heavy cream, and salt, pepper, and cayenne to taste. 
Turn into a buttered fish mould, cover with buttered 
paper, set in pan of hot water, and bake until fish is 
firm. Turn on serving dish and surround with 

Normandy Sauce. Cook skin and bones of fish with 
three slices carrot, one slice ouion, sprig of parsley, bit of 
bay leaf, one-fourth teaspoon peppercorns, and two cups 
cold water, thirty minutes, and strain; there should be 
pne cup. Melt two tablespoons butter, add three table¬ 
spoons flour, fish stock, one-third cup heavy cream, and 
yolks two eggs. Season with salt, pepper, cayenne, and 
Sauterne. 

Oyters k la Ballard. 

Arrange oysters on the half shell in a dripping-pan, 
and bake in a hot oven until edges curl. Allow six to 
each serve, pouring over the following sauce: 

Mix three-fourths tablespoon melted butter, three- 
fourths teaspoon each lemon juice and Sauterne, few 
drops Tabasco, one-fourth teaspoon finely chopped pars¬ 
ley, and salt and paprika to taste. Before putting in¬ 
gredients in bowl, rub inside of bowl with a clove of 
garlic. 

Porter-house Steak, Bordelaise Sauce. 

Serve broiled Porter-house steak with 

Bordelaise Sauce. Cook one shallot, finely chopped, 
with one-fourth cup claret until claret is reduced to two 


ADDENDA. 


603 


tablespoons, and strain. Melt two tablespoons butter, 
itUd one slice onion, two slices carrot, sprig of parsley, 
bit of bay leaf, eight peppercorns, and one clove, and 
cook until brown. Add three and one-half tablespoons 
flour, and when well browned add gradually one cup 
brown stock. Strain, let simmer eight minutes, add 
claret and one tablespoon butter. Season with salt and 
pepper. Remove marrow from a marrow-bone and cut 
in one-third inch slices; then poach in boiling water. 
Arrange on and around steak, and pour around sauce. 

Fillet of Beef with Vegetables. 

Wipe a three-pound fillet, trim, and remove fat. Put 
one-half pound butter in hot frying-pan, and when melted 
add fillet, and turn frequently until the entire surface is 
seared and Avell browned; then turn occasionally until 
done, the time required being about thirty minutes. . Re¬ 
move to serving-dish and garnish with one cup each 
cooked peas and carrots cut in fancy shapes, both well 
seasoned, one-lialf cup raisins seeded and cooked in boil¬ 
ing water until soft, and the caps from one-half pound 
fresh mushrooms sauted in butter five minutes. Serve 
with 

Brown Mushroom Sauce. Pour off one-fourtli cup fat 
from frying-pan, add five tablespoons flour, and stir until 
well browned ; then add one cup brown soup stock, one- 
third cup mushroom liquor, and the caps from one-half 
pound mushrooms cut in slices and sauted in butter 
three minutes. Season with salt and pepper, and just 
before serving add, gradually, while stirring constantly, 
the butter remaining in frying-pan. 

To obtain mushroom liquor, scrape stems of mushrooms, 
break in pieces, cover with cold water, and cook slowly 
until liquid is reduced to one-third cup. 


604 BOSTON COOKING-SCIIOOL COOK BOOK. 


Tripe Fried in Batter. 

Cut pickled honeycomb tripe in pieces for serving, 
wash, cover with boiling water and simmer gently twenty 
minutes. Drain and again cover, using equal parts cold 
water and milk. Heat to boiling [joint, again drain, wipe 
as dry as possible, sprinkle with salt and pepper, brush 
over with melted butter, dip in batter, fry in deep fat 
and drain on brown paper. Serve with slices of lemon 
and chili sauce. 

Batteii. Mix and sift one cup flour, one and one-half 
teaspoons baking powder, one-fourth teaspoon salt, and 
a few grains pepper. Add one-third cup milk aud one 
egs: well beaten. 


Stuffed Hearts with Vegetables. 

Clean and wash calves’ hearts, stuff, skewer into shape, 
lard, season with salt and pepper, dredge with flour, and 
saute in pork fat, adding to fat one stalk celery, one 
tablespoon chopped onion, two sprigs parsley, four slices 
carrot cut in pieces, half the quantity of turnip, a bit of 
bay leaf, two cloves, and one-fourth teaspoon pepper¬ 
corns. Turn hearts occasionally until well browned, 
then add one and one-lialf cups brown stock, cover and 
cook slowly one and one-half hours. Serve with cooked 
carrots and turnips cut in strips or fancy shapes. 


Calves’ Tongues. 

Cook tongues until tender in boiling water to cover, 
with six slices carrot, two stalks celery, one onion stuck 
with six cloves, one-half teaspoon peppercorns and one- 
half tablespoon salt; take from water and remove skin 
and roots. Split and pour over equal parts brown stock 
and tomatoes boiled until thick. 



ADDENDA. 


605 


Ragout of Kidneys. 

Soak kidneys one hour in lukewarm w'ater. Drain, 
clean, cut in slices, season with salt and pepper, dredge 
with flour, and saute in butter. Fry one sliced onion and 
one-half shallot, finely chopped, in three tablespoons 
butter until yellow, add three tablespoons flour and one 
and one-fourth cups brown stock. Cook five minutes, 
strain, and add one-half cup mushroom caps peeled and 
cut in quarters, season with salt and pepper, add kidneys, 
and serve as soon as heated. White wine may be added 
if desired. 


Kidney Rolls. 

Mix one-half cup stale bread crumbs, one-half small 
onion, finely chopped, and one-half tablespoon finely 
chopped parsley. Season with salt and pepper and 
moisten with beaten egg. Spread mixture on thin 
slices of bacon, fasten around pieces of kidney, using 
skewers. Bake in a hot oven twenty minutes. 

Chops a la Castillane. 

Broil six lamb chops and arrange on slices of fried 
egg plant. 

Brown three tablespoons butter, add three and one-half 
tablespoons flour, and stir until well browned; then add, 
gradually, one cup rich brown stock. Cook three table¬ 
spoons lean raw ham cat in small cubes in one-half table¬ 
spoon butter, two minutes. Moisten with sherry, and 
add to sauce with two tablespoons finely shredded green 
pepper. 

Barbecued Ham. 

Soak thin slices of ham one hour in lukewarm water, 
drain, wipe, and cook in a hot frying-pan until slightly 


606 BOSTON COOKING-SCHOOL COOK BOOK. 


browned. Remove to serving-dish and add to fat in pan 
three tablespoons vinegar mixed with one and one-lialf 
teaspoons mustard, one-half teaspoon sugar and one- 
eighth teaspoon paprika. When thoroughly heated pour 
over ham and serve at once. 

Blanketed Chicken. 

Split and clean two broilers. Place in dripping-pan, 
and sprinkle with salt, pepper, two tablespoons green 
pepper finely chopped, and one tablespoon chives finely 
cut. Cover with strips of bacon thinly cut, and bake in a 
hot oven until chicken is tender. Remove to serving-dish 
and pour around the following sauce: — 

To three tablespoons fat taken from dripping-pan add 
four tablespoons flour and one and one-half cups thin 
cream, or half chicken stock and half cream may be used. 
Season with salt and pepper. 

Planked Chicken. 

cup butter. 1 teaspoon finely chopped 

Red pepper, y onion. 

Green pepper, V % tablespoon each, % clove garlic, finely 
Parsley, ) finely chopped. chopped. 

Duchess potatoes. 1 teaspoon lemon juice. 

8 mushroom caps. 

Cream the butter, add pepper, parsley, onion, garlic, 
and lemon juice. Split a young chicken as for broiling, 
place in dripping-pan, sprinkle with salt and pepper, dot 
over with butter, and bake in a hot oven until nearly 
cooked. Butter plank, arrange a border of Duchess 
Potatoes (p. 279) close to edge of plank and remove 
chicken to plank. Clean, peel, and saute mushroom caps, 
place on chicken, spread over prepared butter, and put 
in a very hot oven to brown potato and finish cooking 
chicken. Serve on the plank. 


ADDENDA. 


607 


Stewed Chicken with Onions. 

Dress, clean, and cut in pieces for serving, two chickens. 
Cook in a small quantity of water with eighteen tiny 
young onions. Remove chicken to serving-dish as soon 
as tender, and when onions are soft drain from stock 
and reduce stock to one and one-half cups. Make sauce 
of three tablespoons butter, four tablespoons flour, stock, 
and one-half cup heavy cream; then add yolks three 
eggs, salt, pepper, and lemon juice to taste. Pour sauce 
over chicken and onions. 

Scalloped Brussels Sprouts. 

Pick over, remove wilted leaves, and soak in cold water 
one quart sprouts. Cook in boiling salted water until 
soft, then drain. Wash celery and cut in pieces, there 
should be one and one-half cups. Melt three tablespoons 
butter, add celery, cook two minutes, add three table¬ 
spoons flour and pour on gradually one and one-half cups 
scalded milk; add sprouts and turn mixture into a bak¬ 
ing dish. Cover with buttered crumbs and bake in a 
hot oven until crumbs are brown. 

Scalloped Egg Plant. 

Pare an egg plant and cut in two-thirds inch cubes. 
Cook in a small quantity of boiling water until soft, then 
drain. Cook two tablespoons butter with one-half onion, 
finely chopped, until yellow, add three-fourths tablespoon 
finely chopped parsley and egg plant. Turn into a 
buttered baking dish. Cover with buttered crumbs and 
bake until crumbs are brown. 

Macedoine of Vegetables d la Poulette. 

Clean carrots and turnips and cut into strips or fancy 
shapes; there should be one and one-fourth cups carrots 


608 BOSTON COOKING-SCHOOL COOK BOOK. 


and one-half cup turnips. Cook separately in boiling 
salted water until soft. Drain and add one and one- 
fourth cups cooked peas. Reheat in a sauce made of 
three tablespoons butter, three tablespoons Hour, one cup 
chicken stock, and one-half cup cream. Season to taste 
with pepper and salt, and just before serving add yolks 
two eggs and one-half tablespoon lemon juice. 


Puree of Spinach. 

Wash and pick over one-half peck spinach. Cook in 
an uncovered vessel with a large quantity of boiling- 
salted water to which is added one-third teaspoon soda 
and one-half teaspoon sugar. Drain, chop finely, and 
rub through a sieve. Reheat, add three tablespoons 
butter, one tablespoon flour, and one-half cup cream. Ar¬ 
range on serving-dish and garnish with yolk and white 
of “hard-boiled” egg and fried bread cut in fancy shapes. 


Curried Potatoes. 

Cook one-fourtli cup butter with one small onion, finely 
chopped, until yellow; add three cups cold boiled potato 
cubes, and cook until potatoes have absorbed butter, then 
add from one-half to three-fourths cup white stock, one- 
lialf tablespoon each curry powder and lemon juice, and 
salt and pepper to taste. Cook until potatoes have ab¬ 
sorbed stock. 


Baked Tomatoes. 

Wipe six small, selected tomatoes and make two one- 
inch gashes on blossom end of each, having gashes cross 
each other at right angles. Place in granite-ware pan and 
bake until thoroughly heated. Serve with sauce for 
Devilled Tomatoes (see p. 272), adding, just before serv¬ 
ing, one tablespoon heavy cream. 


ADDENDA. 


609 


Mushrooms under Glass II. 

2 tablespoons butter. 34 teaspoon finely chopped parsley. 

34 tablespoon lemon juice. Bread. 

34 teaspoon salt. 34 CU P heavy cream. 

Few grains pepper. Sherry wine. 

Mushrooms. 


Cream the butter, add lemon juice drop by drop, salt, 
pepper, and parsley. Cut bread in circular piece three- 
eighths inch thick, then toast. Put one-half of the sauce 
on the under side of toast; put toast on a small baking- 
dish, pile mushroom caps cleaned and peeled in conical 
shape on toast and pour over cream. Cover with glass and 
bake about twenty-five minutes, adding more cream if 
necessary. Just before serving add one teaspoon sherry 
wine. 

Vegetable Souffle. 


34 cup butter. 

34 cup flour. 

34 cup cream. 

)4 cup water in 

which vegetables were cooked. 


1 cup cooked vegetables 
rubbed through a sieve, 
carrots, turnips, or onions. 
Yolks 3 eggs. 

Whites 3 eggs, 


Salt and pepper. 


Melt butter, add flour, and pour on gradually cream 
and water ; add vegetable, yolks of eggs beaten until thick 
and lemon colored, and fold in whites of eggs beaten until 
stiff; then add seasonings. Turn in a buttered baking- 
dish and bake in a slow oven. 


Parisian French Dressing. 

2 tablespoons finely 
chopped parsley. 

4 red peppers. 

8 green peppers. 

1 teaspoon salt. 

Mix ingredients in the order given. Let stand one 
hour, then stir vigorously for five minutes. This is 

39 


34 cup olive oil. 

5 tablespoons vinegar. 

34 teaspoon powdered sugar. 
1 tablespoon finely chopped 
Burmuda onion. 


610 BOSTON COOKING-SCHOOL COOK BOOK. 


especially nice with lettuce, romaine, chiccory, or endive. 
The red and green peppers are the small ones found 
in pepper sauce. 

Boiled Salad Dressing II. 

Yolks 4 eggs. 1 tablespoon lemon juice. 

y cup olive oil. ly teaspoons salt. 

4 tablespoons vinegar. 3 teaspoons powdered sugar. 

1 pint whipped cream. 

Beat yolks of eggs slightly, add gradually one-half of 
the oil, and lemon juice. Cook in double boiler until 
mixture thickens; chill, and add gradually remaining oil, 
salt, and sugar. Just before serving add cream. 

Asparagus Salad. 

Drain and rinse stalks of canned asparagus. Cut rings 
from a bright red pepper one-third inch wide. Place 
three or four stalks in each ring. Arrange on lettuce 
leaves and serve with French Dressing, to which has been 
added one-lialf tablespoon tomato catsup. 


Berkshire Salad in Boxes. 

Marinate one cup cold boiled fowl cut into dice and 
one cup cooked French chestnuts broken in pieces with 
French Dressing. Add one grated red pepper from 
which seeds have been removed, one cup celery cut into 
small pieces, and mayonnaise to moisten. Trim crackers 
(four inches long by one inch wide, slightly salted) at 
ends, using a sharp knife; arrange on plate in form of 
box, keep in place with red ribbon one-half inch wide, 
and fasten at one corner by tying ribbon in a bow. 
Garnish opposite corner with a sprig of holly berries. 
Line box with lettuce leaves, put in a spoonful of salad, 
and mask with mayonnaise. 


ADDENDA. 


611 


Cucumber Baskets. 

Select three long, regular-shaped cucumbers ; cut a piece 
from both the stem and blossom end of each; then cut 
in halves crosswise. Cut two pieces from each section, 
leaving remaining piece in shape of basket with handle. 
Remove pulp and seeds, if possible, in sufficiently large 
pieces to cut in cubes for refilling one-half the baskets, 
the remaining half being filled with pieces of tomatoes. 
Arrange baskets on lettuce leaves, alternating the fillings, 
and pour over French Dressing. These are desirable to 
serve with a fish course. 

De John’s Salad. 

Pare six Bartlett or Alligator pears, care being taken 
not to remove stems. Cut in thin slices and serve in 
original shapes on lettuce leaves. Serve with French 
Dressing. 

Frozen Tomato Salad. 

Open one-quart can tomatoes, turn from can, and let 
stand one hour, that they may be re-oxygenated. Add 
three tablespoons sugar, and season highly wfith salt and 
cayenne; then rub through a sieve. Turn into one-half 
pound breakfast-cocoa boxes, cover tighly, pack in salt 
and ice, using equal parts, and let stand three hours. 
Remove from mould, arrange on lettuce leaves, and serve 
with Mayonnaise Dressing. 

Tomato and Cheese Salad. 

Peel six medium-sized tomatoes, chill, and scoop out a 
small quantity of pulp from the centre of each. Fill cav¬ 
ities, using equal parts of Roquefort and Neufchatel 
cheese worked together and moistened with French 
Dressing. Arrange on lettuce leaves and serve with 
French Dressing. 


612 BOSTON COOKING-SCHOOL COOK BOOK. 


Fish Salad with Cucumbers. 

Season one and one-half cups cold cooked flaked hali¬ 
but, haddock, or cod, with salt, cayenne, and lemon juice. 
Cover, and let stand one hour. To Cream Dressing II. 
(see p. 280), add one-third tablespoon granulated gelatine 
soaked in one and one-half tablespoons cold water. As 
soon as dressing begins to thicken, add one-half cup 
heavy cream beaten until stiff, then fold in the fish. 
Turn into individual moulds, chill, remove from moulds, 
arrange on lettuce leaves, garnish each with a thin slice 
of cucumber, and serve with 

Cucumiier Sauce. Pare two cucumbers, chop, drain 
off most of liquor, and season with salt, pepper, and 
vinegar. 

Salmon a la Martin, Ravigote Mayonnaise. 

Drain one can salmon, rinse, dry, and separate in 
flakes. Moisten with Ravigbte Mayonnaise, arrange on 
a bed of lettuce, mask with mayonnaise, and garnish 
with canned piinentoes cut in triangles, and truffles cut 
in fancy shapes. 

Ravigote Mayonnaise. Mix two tablespoons cooked 
spinach, one tablespoon capers, one-lialf shallot finely 
chopped, three anchovies, one-third cup parsley, and one- 
half cup watercress. Pound in mortar until thoroughly 
macerated, then force through a very fine strainer. Add 
to one-half the recipe.for Mayonnaise Dressing I. (see 
p. 290). 

Harvard Salad. 

Make lemon baskets, following directions for Orange 
Baskets (see p. 362). With a small wooden skewer make 
an incision in centre of each handle and insert a small 
sprig of parsley. Fill baskets with equal parts of cold 
cooked sweetbread, and cucumber cut in small cubes, and 
one-fourth the quantity of finely cut celery, moistened 


ADDENDA. 


613 


with Cream Dressing II. (see p. 289). Pare round red 
radishes as thinly as possible and finely chop parings. 
Smooth top of baskets and cover with dressing. Sprinkle 
top of one-half the baskets with chopped parings, the 
remaining half with finely chopped parsley. Arrange red 
and green baskets alternately on serving-dish and garnish 
with watercress. 

Moulded Russian Salad. 

Reduce strong consomme so that when cold it will be 
jelly-like in consistency. Set individual moulds in pan 
of ice-water, pour in consomme one-fourth inch deep; 
when firm, decorate bottom and sides of moulds with cold 
cooked carrots, beets, and potatoes cut in fancy shapes. 
Add consomme to cover vegetables, and as soon as firm 
fill moulds two-thirds full of any cooked vegetable that 
may be at hand. Add consomme by spoonfuls, allowing 
it to become firm between the additions, and put in 
enough to cover vegetables. Chill thoroughly, remove 
from moulds, and arrange on lettuce leaves. Serve with 
Mayonnaise Dressing. 

Nile Salad. 

Cut cold boiled or roasted chicken in cubes (there 
should be one and one-half cups). Put one-half cup 
English walnut meats in pan, sprinkle sparingly with 
salt, and add three-fourths tablespoon butter. Cook in a 
slow oven until browned and thoroughly heated, stirring 
occasionally; remove from oven, and break in pieces. 

Mix chicken and nuts and marinate with French Dress¬ 
ing. Add three-fourths cup celery cut in small pieces. 
Arrange on a bed of lettuce, and mask with Ravigbte 
Mayonnaise (see p. 533). 

Brazilian Salad. 

Remove skin and seeds from white grapes, and cut in 
halves lengthwise. Add an equal quantity of shredded 


614 BOSTON COOKING-SCHOOL COOK BOOK. 


fresh pineapple, apples pared, cored, and cut in small 
pieces, and celery cut in small pieces; then add one- 
fourth the quantity of Brazil nuts broken in pieces. Mix 
thoroughly and season with lemon juice. Moisten with 
Cream Mayonnaise Dressing (see p. 291). 

Pimento Timbales. 

Line small timbale moulds with canned pimentoes. 
Fill with Chicken Timbale I. mixture (see p. 565), and 
bake until firm. Remove from moulds, insert a sprig of 
parsley in top of each, and serve with 


Brown Mushroom Sauce. 


3 tablespoons butter. 
Few drops onion juice. 
3% tablespoons flour. 

1 cup cream. 


]4 lb. mushrooms. 

1 teaspoon beef extract. 
Salt. 

Paprika. 


Melt butter, add onion juice, and cook until slightly 
browned; then add flour and continue the browning. 
Pour on, gradually, cream. Clean mushrooms, peel caps, 
cut in slices lengthwise, and saute in butter five minutes. 
Break steins in pieces, cover with cold water, and cook 
slowly until liquor is reduced to one-third cup. Dissolve 
beef extract in mushroom liquor. Add to sauce and 
season with salt and paprika. Just before serving, add 
sauted caps. 


Lobster and Oyster Filling. 

(For Patties or Vol-au-Vent.) 


1 pint oysters. 

1J4 lb. lobster. 

1)4 cups cold water. 
1 stalk celery. 

1 slice onion. 

Salt. 


Lt cup butter. 

cup flour. 

% cup cream. 
Worcestershire Sauce. 
Lemon juice. 

Paprika. 


Clean and parboil oysters; drain, and add to liquor, 
body bones and tough claw meat from lobster, water, 


ADDENDA. 


615 


celery, and onion. Cook slowly until stock is reduced 
to one cup, and strain. Make sauce of butter, flour, 
strained stock, and cream. Add oysters and lobster 
meat cut in strips; then add seasonings. Beef extract 
is an improvement. 


Lobster Timbales. 

)4 lb. live lobster. 2 eggs. 

34 cup stale bread crumbs. Sherry wine. 

34 cup heavy cream. Salt and pepper. 

Split lobster, remove intestinal vein, liver, and stomach. 
Crack claw shells with mallet, then remove all meat, scrap¬ 
ing as close to shell as possible to obtain the color desired. 
Force meat through a sieve, add bread crumbs, cream, 
eggs slightly beaten, and salt, pepper, and sherry wine 
to taste. Fill small timbale moulds two-thirds full, place 
in iron frying-pan, and pour in boiling water to two-thirds 
the depths of the moulds. Place over moulds buttered 
paper and cook on the range until firm, keeping water 
below the boiling point. Remove from moulds and serve 
with 

Hot Mayonnaise. 

Yolks 2 eggs. 34 cup hot water. 

2 tablespoons olive oil. Salt. 

1 tablespoon vinegar. Few grains cayenne. 

1 teaspoon finely chopped parsley. 

Add oil slowly to egg yolks, then pour on gradually 
vinegar and water. Cook over boiling water until mix¬ 
ture thickens, then add seasonings and parsley. 

Dresden Patties. 

Cut stale bread in two-inch slices, shape with a round 
cutter three inches in diameter, and remove centres, mak¬ 
ing cases. Dip cases in egg, slightly beaten, diluted with 
milk and seasoned with salt, allowing two tablespoons 
milk to each egg. When bread is thoroughly soaked, 


616 


BOSTON COOKING-SCHOOL COOK BOOK. 


drain and fry in deep fat. Fill with any mixture suitable 
for patty cases. 

Sweetbread Ramequins. 

Clean and parboil a sweetbread and cut in cubes. 
Melt two tablespoons butter, add three tablespoons flour, 
and pour on gradually one cup chicken stock. Reheat 
sweetbread in sauce and add one-fourth cup heavy cream, 
and one and one-half teaspoons beef extract. Season 
with salt, paprika, and lemon juice. Fill ramequin dishes, 
cover with buttered crumbs, and bake until crumbs are 
brown. 

Russian Cutlets. 

Cover bottom of cutlet moulds with Russian Pilaf and 
cover pilaf with Chicken Force-meat II. (see p. 134), 
doubling the recipe and omitting nutmeg. Set moulds in 
pan of hot water, cover with buttered paper, and bake in 
a moderate oven fifteen minutes. RemoAm from moulds 
to serving-dish, surround with Brown Mushroom Sauce, 
and garnish with parsley. 

Russian Pilaf. Wash one-half cup rice. Mix one cup 
highly seasoned chicken stock with three-fourths cup stewed 
and strained tomato, and heat to boiling point. Add rice, 
and steam until rice is soft. Add tw'O tablespoons butter, 
stirring lightly with a fork that kernels may not be broken. 


Brown Mushroom Sauce. 


3 tablespoons butter. 

1 slice carrot. 

1 slice onion. 

1 tablespoon lean raw 
ham, finely chopped. 

5 tablespoons flour. 


1 % CU P 3 * S brown stock. 

lb. mushrooms. 

1 cup cold water. 

1 teaspoon beef extract. 
Salt. 

Pepper. 


Cook butter with vegetables and ham until brown, add 
flour, and when well browned add stock, gradually, then 
strain. Clean mushroom stems, break in pieces, cover 
with water, and cook slowly until stock is reduced to one- 


ADDENDA. 


617 


third cup. Add to sauce with beef extract and season¬ 
ings. Just before serving add mushroom caps peeled, 
cut in slices lengthwise, and sauted in butter five minutes. 

Baba Cakes with Apricots. 

\% cups flour. % cup butter. 

1 yeast cake dissolved in 4 eggs. 

% cup lukewarm water. % cup sugar. 

I 4 teaspoon salt. 

Make sponge of one-half cup flour and dissolved } 7 east 
cake ; cover and let rise. Mix remaining flour with butter, 
two eggs, sugar, and salt. Beat thoroughly, and.add while 
beating, remaining eggs, one at a time, then beat until mix¬ 
ture is perfectly smooth. As soon as sponge has doubled 
its bulk, combine mixtures, beat thoroughly, and half fill 
buttered individual tins. Let rise, and bake in a moderate 
oven. Remove from tins, cut a circular piece from top of 
each, and scoop out a small quantity of the inside. Fill 
centres thus made with Apricot Marmalade, replace cir¬ 
cular pieces, and serve with Wine Sauce (see p. 326). 


Grape Fruit with Apricot Brandy. 

Cut grape fruit in halves crosswise, remove tough 
portions, and strain off juice, leaving pulp in halves of 
grape fruit. Add sugar to juice and flavor with apricot 
brandy. Chill thoroughly and pour over pulp just before 
serving time. Garnish each with one candied cherry. 


2 tablespoons butter. 

2 tablespoons flour. 

% cup thin cream. 

% cup stewed and 

strained tomatoes. 


Tomato Rarebit. 

ig teaspoon soda. 

2 cups finely cut cheese. 
2 eggs, slightly beaten. 
Stilt. 

Mustard. 


Cayenne. 

Put butter in chafing-dish, when melted add flour. 
Pour on, gradually, cream, and as soon as mixture thick- 


CIS BOSTON COOKING-SCHOOL COOK BOOK. 


ens add tomatoes mixed with soda; then add cheese, 
eggs, and seasonings to taste. Serve on Graham Toast. 


Bread and Butter Apple Pudding. 

Cover bottom of a shallow baking-dish with apple 
sauce. Cut stale bread in one-third inch slices, spread 
with softened butter, remove crusts, and cut in triangular- 
shaped pieces; theu arrange closely together over apple. 
Sprinkle generously with sugar, to which is added a few 
drops vanilla. Bake in a moderate oven and serve with 
cream. 

Apricot Souffle. 

Drain and reserve syrup from one can apricots and 
cut fruit into quarters, then put closely together on 
bottom of a buttered baking-dish. Pour over Custard 
Souffle mixture (p. 332). Bake from thirty-five to forty 
minutes in a slow oven. Serve with apricot syrup and 
whipped cream sweetened and flavored with vanilla or 
vanilla ice cream. 

Corn Pudding. 

2 cups popped corn, finely pounded. % cup brown sugar. 

3 cups milk. 1 tablespoon butter. 

3 eggs slightly beaten. % teaspoon salt. 

Scald milk, pour over corn, and let stand one hour. Add 
remaining ingredients, turn into a buttered dish, and bake 
in a slow oven until Arm. Serve with cream, maple sugar, 
or Coffee Sauce. 


Chocolate Pudding I. 


34 cup butter. 
1 cup sugar. 
Yokes 2 eggs. 
% cup milk. 

1 % cups’flour. 


3 teaspoons baking powder. 
Whites 2 eggs. 

1/3 squares Baker’s Chocolate. 
34 teaspoon salt. 

34 teaspoon vanilla. 


Cream the butter, and add one-half the sugar gradually. 
Beat yolks of eggs until thick and lemon colored, and add, 


ADDENDA. 


619 


gradually, remaining sugar. Combine mixtures, and add 
milk alternately with Hour mixed and sifted with baking 
powder and salt; then add whites of eggs beaten until 
stiff, melted chocolate, and vanilla. Bake in an angel- 
cake pan, remove from pan, cool, fill the centre with 
whipped cream sweetened and flavored, and pour around 

Chocolate Sauce. Boil one cup sugar, one-half cup 
water, and a few grains cream of tartar until of the con¬ 
sistency of a thin syrup. Melt one and one-half squares 
Baker’s Chocolate and pour on gradually the hot syrup. 
Cool slightly, and flavor with one-fourth teaspoon vanilla. 

Chocolate Pudding II. 

3 tablespoons butter. 234 cups flour. 

% cup sugar. teaspoons baking powder. 

1 egg. 2)4 squares Baker’s Chocolate. 

1 cup milk. )4 teaspoon salt. 

Cream the butter, add sugar gradually, and egg well 
beaten. Mix and sift flour with baking powder and salt, 
and add alternately with milk to first mixture, then add 
chocolate, melted. Turn into a buttered mould. Cover 
and steam two hours. Serve with 

Cream Sauce. 

34 cup butter. % teaspoon vanilla. 

1 cup powdered sugar. 34 cup heavy cream. 

Cream the butter, add sugar gradually, vanilla, and 
cream beaten until stiff. 

Mock Indian Pudding. 

34 small loaf baker’s 334 cups milk, 

entire wheat bread. 3^ cup molasses. 

Butter. 

Remove crusts from bread and cut into five slices of 
uniform thickness. Spread generously with butter, ar¬ 
range in baking-dish, pour over three cups of milk and 


620 BOSTON COOKING-SCHOOL COOK BOOK. 


molasses. Bake from two to three hours in a very slow 
oven, stirring three times during the first hour of baking, 
then add remaining milk. Serve with cream or vanilla 
ice cream. 


Thanksgiving Pudding. 


% cup suet. 

lb. fig's, finely chopped. 
2 % cups stale bread crumbs. 
^4 cup milk. 

1 cup brown sugar. 

1 teaspoon salt. 

% teaspoon cinnamon. 


*2 teaspoon grated nutmeg. 

% cup English walnut meats. 
}4 cup raisins, seeded and cut 
in pieces. 

2 tablespoons flour. 

4 eggs. 

2 teaspoons baking powder. 


Chop suet and work with the hand until creamy. Then 
add figs. Soak bread crumbs in milk, add eggs well 
beaten, sugar, salt, and spices. Combine mixtures, add 
nut meats and raisins dredged with flour. Sprinkle over 
baking powder and beat thoroughly. Turn into a but¬ 
tered mould, steam three hours, and serve with Yellow 
Sauce II. (see p. 340), flavored with brandy. 


English Plum Pudding. 


6 ozs. flour. 

6 ozs. stale bread crumbs. 
% lb. raisins, seeded and 
cut in pieces. 

^4 lb. currants. 

z 4 lb. suet, finely chopped. 

10 ozs. sugar. 


1 cup molasses. 

3 ozs. candied orange peel, 
finely cut. 

1 teaspoon grated nutmeg. 

1 teaspoon mace. 

6 eggs, well beaten. 

2 teaspoons salt. 


Mix ingredients in order given, turn into a thickly 
floured square of unbleached cotton cloth. Tie securely, 
leaving some space to allow the pudding to swell, and 
plunge into a kettle of boiling water. Cook five hours, 
allowing pudding to be immersed in water during the en¬ 
tire cooking. Serve with Hard and Liquid Sauce. 

Hard Sauce. Cream one-third cup butter, add, grad- 


ADDENDA. 


621 


ually, one cup brown sugar and two tablespoons brandy, 
drop by drop. Force through a pastry bag with rose tube, 
and garnish with green leaves and candied cherries. 

Liquid Sauce. Mix one-half cup sugar, one-half table¬ 
spoon cornstarch, and a few grains salt. Add, gradu¬ 
ally, while stirring constantly, one cup boiling water and 
boil live minutes. Remove from fire, add one tablespoon 
lemon juice, and two tablespoons brandy; then color 
with fruit red. 


Frozen Cranberries. 

4 cups cranberries. o}£ cups sugar. 

1 }4 cups boiling water. 

Pick over and wash cranberries, add water and sugar, 
and cook ten minutes, skimming during the cooking. Rub. 
through a sieve, cool, and pour into one-pound baking- 
powder boxes. Pack in salt and ice, using equal parts, 
and let stand four hours. If there is not sufficient mix¬ 
ture to fill two boxes, add water to make up the desired 
quantity. 

Biscuit Tortoni in Boxes. 

1 cup dried macaroons, cup sugar. 

finely crushed. % cup sherry. 

2 cups thin cream. 1 pint heavy cream. 

Soak macaroons in thin cream one hour, add sugar, 
wine, and freeze to a mush; then add heavy cream beaten 
stiff. Mould, pack in salt and ice, and let stand two 
hours. 

Trim lady fingers, arrange on plate in form of box. 
Keep in place with ribbon one-half inch wide and fasten 
at one corner by tying ribbon in a bow. Garnish opposite 
corner with flowers of same color as ribbon. Remove 
ice cream from brick, cut a slice three-fourths inch thick 
and place it in box. 


622 


BOSTON COOKING-SCHOOL COOK BOOK. 


Fig Ice Cream. 


3 cups milk. 

1 cup sugar. 
Yolks 5 eggs. 

1 teaspoon salt. 


1 lb. figs, finely chopped. 
1 }<2 cups heavy cream. 
Whites 5 eggs. 

1 tablespoon vanilla. 

2 tablespoons brandy. 


Make custard of yolks of eggs, sugar, and milk ; strain, 
add figs, cool, and flavor. Add whites of eggs beaten 
until stiff, and heavy cream beaten until stiff; freeze and 
mould. 

Orange Ice Cream. 

1 cup heavy cream. 2 cups orange juice. 

1 cup thin cream. Sugar. 


Add cream slowly to orange juice, sweeten to taste, and 
freeze. Serve with canned strawberries or fresh fruit 
mashed and sweetened. 


Pistachio Fruit Ice Cream. 


3 cups milk. 

\% cups sugar. 

Yolks 5 eggs. 

\'o teaspoon salt. 

1 pint heavy cream. 

Leaf 


1% cups chestnut puree. 

1 teaspoon almond extract. 
1 tablespoon vanilla. 

/i C «P glace fruits. 
Maraschino, 
reen. 


Make a custard of first four ingredients, strain, cool; 
add cream, chestnut puree (French chestnuts shelled, 
cooked in boiling water until soft, drained, and mashed), 
flavoring, and glace fruit cut in pieces and previously 
soaked in maraschino three hours. Color with leaf 
green; freeze, mould, and pack in salt and ice, and let 
stand two hours. Serve with 

Fruit Sauce. Drain syrup from a pint jar of canned 
strawberry, raspberry, or pineapple, heat to boiling 
point, thicken slightly with arrowroot, and color with 
fruit red. 


ADDENDA. 


G 


u O 


2 cups milk. 
1 cup sugar. 


Frozen Plum Pudding. 

2 )4 cups cream. 

% cup candied fruit. 
Yolks 6 eggs. )4 cup almonds, blanched 

teaspoon salt. and chopped. 

*4 cup sherry. ^3 cup Sultana raisins. 

)4 cll P pounded macaroons. 


Make custard of milk, one-half the sugar, egg yolks, and 
salt. Caramelize the remaining sugar and add. Strain, 
cool, add remaining ingredients, freeze, and mould. If 
a baked ice cream is desired, use whites of eggs for 
meringue, “Baked Alaska” (see p. 375). 


Pumpkin Pie. 


1 % cups steamed and 
strained pumpkin. 
% cups brown sugar. 

1 teaspoon cinnamon. 


y> teaspoon ginger. 
% teaspoon salt. 

2 eggs. 

1 % cups milk. 


% cup cream. 


Mix ingredients in order given and bake in one crust. 


Mince Pie Meat II. • 


5 cups chopped cooked beef. 

2 Jo cups chopped suet. 

7 )4 cups chopped apples. 

3 cups cider. 

% cup vinegar. 

1 cup molasses. 

5 cups sugar. 

/4 lb. citron, finely chopped. 

2)4 cups whole raisins. 

1)4 cups raisins, finely chopped. 


Juice 2 lemons. 

Juice 2 oranges. 

1 tablespoon mace. 
Cinnamon, ) 

Clove, 2 tablespoons 
Allspice, ) each. 

2 nutmegs grated. 

2 tablespoons lemon extract. 
1 teaspoon almond extract. 

1J^ cups brandy. 

3 cups liquor in which beef 

was cooked. 


Salt. 


Mix ingredients in the order given, except brandy, and 
let simmer one and one-luilf hours; then add brandy and 
shavings from the rind of the lemons and oranges. 


624 BOSTON COOKING-SCHOOL COOK BOOK. 


Squash Pie II. 


1 cup squash steamed 
and strained. 

1 cup heavy cream. 

1 cup sugar, 
d eggs slightly beaten. 


4 tablespoons brandy. 
Cinnamon, > 1 teaspoon 
Nutmeg, $ each. 


Ginger, ) % teaspoon 
Salt, $ each, 
teaspoon mace. 


Line a deep pie plate with puff paste. Brush over- 
paste with white of egg slightly beaten, and sprinkle with 
stale bread crumbs; fill and bake in a moderate oven. 
Serve warm. 


Cocoanut Tea Cakes. 

Roll puff or plain paste to one-fourth inch in thickness. 
Cut in strips six inches long by three-fourths inch wide, 
brush over with beaten egg, and sprinkle with shredded 
cocoanut. Chill, and bake in a hot oven. 

Almond Cookies. 

cup butter. % tablespoon cinnamon. 

1 egg. Clove, ) }q tablespoon 

I 3 cup almonds, blanched Nutmeg,) each, 

and finely chopped. Grated rind x / 2 lemon, 

cup sugar. 2 tablespoons brandy. 

2 cups flour. 

Cream the butter, add egg well beaten, almonds, sugar, 
brandy, and spices mixed and sifted with flour. Roll mix¬ 
ture to one-fourth inch in thickness, shape, and bake in 
a slow oven. 


Nut Cookies. 

Yolks 2 eggs. Whites 2 eggs. 

1 cup brown sugar. 6 tablespoons flour. 

1 cup chopped nut meats. Few grains salt. 

Beat yolks of eggs until thick and lemon colored, add 
sugar gradually, nut meats, whites of egg beaten until stiff, 


ADDENDA. 


625 


and flour mixed with salt. Drop from tip of spoon on 
buttered sheet, spread, and bake in a moderate oven. 

Rich Cookies. 

% cup butter. % cup flour. 

Y z cup sugar. % teaspoon vanilla. 

1 egg well beaten. Baisins, nuts, or citron. 

Cream the butter, add sugar gradually, egg, flour* and 
vanilla. Drop from tip of spoon in small portions on 
buttered sheet two inches apart. Spread thinly with a 
knife first dipped in cold water. Put four Sultana raisins 
on each cookie, almonds blanched and cut in strips, or 
citron cut in small pieces. 

Almond Tartlets. 

Line patty pans with puff or plain paste, fill with the 
following mixture, and bake in a moderate oven until 
firm. 

Blanch and finely chop one-third pound Jordan almonds. 
Add two tablespoons cracker rolled and sifted, three eggs 
slightly beaten, one-third cup sugar, one-third teaspoon 
salt, two cups milk, and one-half teaspoon vanilla. 

Scottish Fancies. 

1 egg. 1 cup rolled oats. 

y cup sugar. y teaspoon salt. 

% tablespoon melted butter. y teaspoon vanilla. 

Beat egg until light, add gradually sugar, and tlieu stir 
in remaining ingredients. Drop mixture by teaspoonfuls 
on a thoroughly greased inverted dripping-pan one inch 
apart. Spread into circular shape with a case knife first 
dipped in cold water. Bake in a moderate oven until 
delicately browned. To give variety use two-thirds cup 
rolled oats and fill cup with shredded cocoanut. 

40 


626 


BOSTON COOKING-SCHOOL COOK BOOK. 


English Rolled Wafers. 

% cup molasses. 1 cup flour (scant). 

I -3 cup sugar. % cup sugar. 

1 tablespoon ginger. 

Heat molasses to boiling point, add butter, then slowly, 
stirring constantly, flour mixed and sifted with ginger and 
sugar. Drop small portions from tip of spoon on a 
buttered inverted dripping-pan two inches apart. Bake 
in a slow oven, cool slightly, remove from pan, and roll 
over handle of wooden spoon. 


Brownies. 


1 cup sugar. 

cup melted butter. 

1 egg, unbeaten. 

2 squares Baker’s Chocolate, 

melted. 


% teaspoon vanilla. 

% cup flour. 

% cup walnut meats, cut in 
pieces. 


Mix ingredients in order given. Line a seven-inch 
square pan with paraffine paper. Spread mixture evenly 
in pan and bake in a slow oven. As soon as taken from 
oven, turn from pan, remove paper, and cut cake in strips, 
— using a sharp knife. If these directions are not fol¬ 
lowed paper will cling to cake, and it will be impossible 
to cut it in shapely pieces. 


Chocolate Cakes. 

3 eggs. 3 squares Baker’s Chocolate. 

cup butter. 1 cup stale bread crumbs. 

% cup sugar. 3 tablespoons flour. 

Beat eggs until light. Cream the butter, add sugar, 
combine mixtures, then add chocolate melted, bread crumbs, 
and flour. Spread mixture in a shallow buttered pan and 
bake in a slow oven. Shape with a tiny biscuit cutter, 
and put together in pairs with chocolate frosting between 
and on top. See Chocolate Frosting III. p. 594. 


ADDENDA. 


627 


Chocolate Fruit Cake. 


y cup butter. 

1 cup sugar. 

*4 cup Breakfast Cocoa. 
Yolks 3 eggs. 
y> cup cold water. 

II 4 cups bread flour. 

3 teaspoons baking 
powder. 

1 teaspoon cinnamon. 


% teaspoon salt. 
y cup candied cherries. 
y cup raisins, seeded and 
cut in pieces. 

1 % tablespoons brandy. 
y cup walnut meats, cut 
in pieces. 

Whites 3 eggs. 

1 teaspoon vanilla. 


Cover fruit with brandy and let stand several hours. 
Mix ingredients in order given, and bake in deep cake 
pan fifty minutes. Cover with White Mountain Cream, 
and as soon as frosting is set, spread as thinly as possi¬ 
ble with melted chocolate. 


Chocolate Vienna Cake. 

% cup butter. 1)4 cups flour. 

y cup sugar. 3 teaspoons baking powder. 

Yolks 5 eggs. Whites 5 eggs. 

4 squares Baker’s Chocolate. Apricot or Orange Marmalade. 

Mix ingredients in order given, and bake in small tins. 
Remove from tins, cool, take out a small portion of cake 
from the centre of each, and fill cavity with marmalade. 
Cover tops of cakes with Marshmallow Frosting or Choco¬ 
late Frosting IV. 


Almond Cakes. 

y cup butter. 2 eggs. 

% cup sugar. 1 % cups flour. 

y cup milk. 2 teaspoons baking powder. 

1 cup Jordan almonds, blanched and cut in pieces. 

Mix ingredients in order given, and bake in individual 
cake pans, 


628 BOSTON COOKING-SCHOOL COOK BOOK. 


Birthday 

i.< cup butter. 

cups brown sugar. 

Yolks 2 eggs. 

73 cup milk. 

2}£ cups flour. 

3^o teaspoons baking powder. 

1 teaspoon orange extract. 

1 teaspoon vanilla. 

Whites 2 


Cake. 

2 tablespoons sherry, 
cup raisins, seeded 
and cut in pieces. 

% cup walnut meats, 
cut in pieces. 

}'3 cup currants. 

2 tablespoons candied 

orange peel, finely cut. 


Mix ingredients in order given. Bake in angel-cake 
pan in a slow oven one and one-quarter hours. Cover 
with ornamental frosting. 


Card Cakes. 


cup butter. 

Jordan almonds. 

% CU P powdered 

sugar. 1 tablespoon Breakfast Cocoa. 

2 eggs. 

2 tablespoons sugar. 

1 cup flour. 

14 teaspoon powdered cinnamon. 

teaspoon salt. 

34 teaspoon vanilla. 


Shredded cocoanut. 


Cream the butter, add sugar, eggs well beaten, flour, and 
salt. Spread mixture on bottom of a buttered inverted 
dripping-pan, decorate with almonds blanched and cut 
in strips, and bake in a slow oven. Cut in desired shape, 
using heart, spade, and diamond shaped cutters before 
removing from pan. To give variety, divide mixture in 
halves. To one-half add sugar, cocoa, cinnamon, and 
vanilla, then spread on pan and sprinkle with shredded 
cocoauut. 


Mocha Cake. 

To one-half recipe for Sunshine Cake (see p. 418), 
add one-half cup English walnut meats broken in pieces. 
Bake in a medium-sized angel-cake pan ; cool, split, and 
fill with whipped cream sweetened and flavored with 


ADDENDA. 


629 


coffee essence. Cover top with Confectioners’ Frosting 
(see p. 436), flavored with coffee essence. 


Creamed Sardines. 

Drain from oil one small box sardines, remove back¬ 
bones from fish, then mash. Melt one-fourth cup butter, 
add one-fourth cup soft stale bread crumbs, and one cup 
cream. When thoroughly heated add two “hard-boiled” 
eggs finely chopped, the sardines, salt, pepper, and paprika 
to taste. Serve on pieces of toasted bread. 

Jack’s Oyster Ragout. 

Parboil fresh honeycomb tripe, and cut in three-fourths 
inch pieces. There should be one cup. Add an equal 
quantity of small boiled onions, and twice the quantity of 
raw oysters. Make a sauce of three tablespoons butter, 
four tablespoons flour, and one and one-half cups thin 
cream. Add tripe, onion, and oysters. When thoroughly 
heated add yolks two eggs and season highly wdtli salt, 
pepper, and paprika. Serve on pieces toasted bread. 

Lobster Sandwiches k la Boulevard. 

Mix an equal quantity of finely chopped lobster meat and 
the yolks of “ hard-boiled ” eggs forced through a sieve. 
Moisten with melted butter, and season with German 
mustard, beef extract diluted with a very small quantity 
of boiling water, and salt. Spread mixture between thin 
slices of buttered bread, remove crusts, and cut into fancy 
shapes. 

Orange Marmalade II. 

Slice nine oranges and six lemons crosswise with a 
sharp knife as thinly as possible, remove seeds and put 
in preserving kettle with four quarts water. Cover and 


630 


BOSTON COOKING-SCIIOOL COOK BOOK. 


let stand thirty-six hours; then boil for two hours, add 
eight pounds sugar and boil one hour longer. 

Quince Honey. 

Pare and grate five large quinces. To one pint boiling 
water add five pounds sugar. Stir over fire until sugar 
is dissolved, add quince, and cook fifteen or twenty min¬ 
utes. Turn into glasses. When cold it should be about 
the color and consistency of honey. 


GLOSSARY. 


Accolade de perdreaux. Brace of 
partridge. 

Agneau. Lamb. 

Agra dolce (sour siveet). An Italian 
sauce served with meat. 

A la, au, aux. With or dressed in a 
certain style. 

Allemande (a la). In German style. 

Ambrosia. Food for the gods. Often 
applied to a fruit salad. 

Americaine (h l'). In American style. 

Ancienne (a l ’). In old style. 

Angelica. A plant, the stalks of 
which are preserved and used for deco¬ 
rating moulds. 

Asafetida. A gum resin. Its taste is 
bitter and sub-acrid, and by the Asiatics 
it is used regularly as a condiment. 

Asperges. Asparagus. 

Au gratin. With browned crumbs. 

Aurora sauce. A white sauce to 
which lobster butter is added. 

Avena. Oats. 

Baba Cakes. Cakes baked in small 
moulds; made from a yeast dough mix¬ 
ture to which is added butter, sugar, 
eggs, raisins, and almonds. Served as a 
pudding with hot sauce. 

Bain-Marie. A vessel of any kind 
containing heated water, in which other 
vessels are placed in order to keep their 
contents heated. 

Bannocks. Scottish cakes made of bar¬ 
ley or oatmeal, cooked on a griddle. 

Bards. Slices of pork or bacon to lay 
on the breast of game for cooking. 

Basil. A pot herb. 

Bag leaves. Leaves from a species of 
laurel. 


Bearnaise( d, la). In Swiss style. 

Bearnaise sauce. Named from B<$ar« 
liaise, Swiss home of Henry VIII. 

Bechamel (a la). With sauce made of 
chicken stock and milk or cream. 

Beignet. Fritter. 

Beurre noir. Black butter. 

Biscuit Glace. Small cakes of ice 
cream. 

Bisque. A soup usually made from 
shellfish ; or an ice cream to which is 
added finely chopped nuts. 

Blanch (to). To whiten. 

Blanquette. White meat in cream 
sauce. 

Bamf braise. Braised beef. 

Bceuf a la jardiniere. Braised beef 
with vegetables. 

Bombe glacee. Moulded ice cream and 
ice, or two kinds of ice cream. Outside 
of one kind, filling of another. 

Bouchees. Literally, mouthful. Small 
patties. 

Bouquet of herbs. A sprig each of 
thyme, savory, marjoram, and parsley. 

Bourgeoise (a la). In family style. 

Bretonne sauce. A stock sauce in 
which chopped parsley is served. 

Cafe noir. Black coffee. 

Cervclles de veau. Calf’s brains. 

Chartreuse. A mould of aspic in 
which there are vegetables; a meat prep¬ 
aration filling the centre of the mould. 
Used to denote anything concealed. 

Chateaubriand. A cut from the cen¬ 
tre of a fillet of beef. 

Chand-froid. Literally hot cold. In 
cookery a jellied sauce. 

Chou-fleur. Cauliflower. 




632 


GLOSSARY 


Chutney. An East India sweet pickle. 

Civet. A game stew. 

Compotes. Fruits stewed iu syrup 
and kept in original shape. 

Consomme de volatile. Chicken soup. 

Coteletles. Cutlets. , 

Court bouillon. A highly seasoned 
liquor in which to cook fish. 

Creole (a la). With tomatoes. 

Croute au pot. A brown soup poured 
over small pieces of toast. 

Curry powder. A yellow powder of 
which the principal ingredient is tur¬ 
meric. Used largely in India. 

De , d\ Of. 

Devilled. Highly seasoned. 

Dinde farcie. Stuffed turkey. 

Dinde, sauce celeri. Turkey with 
celery sauce. 

Ecossaise (a P). In Scottish style. 

En bellevue. In aspic jelly. Applied 
to meats. 

En coquilles. In shells. 

En papillotes. In papers. 

dZperlans frits. Fried smelts. 

Espagnole sauce. A rich brown sauce. 

Farci-e. Stuffed. 

Fillet de bceuf piquS. Larded fillet of 
beef. 

Flamande (a la). In Holland style. 

Foie de veau grille. Broiled liver. 

Fondue A dish prepared of cheese and 
eggs. 

Praises. Strawberries. 

Frappe. Semi-frozen. 

Fricassee de poulet. Fricassee of 
chicken. 

From age. Cheese. 

Gateau. Cake. 

Gelee. Jelly. 

Genevoise (a la). In Swiss style. 

Glach. Iced or glossed over. 

Grilled. Broiled. 

Hachis de bceuf. Beef hash. 

Iloe calces. Cakes made of white corn- 
meal, salt, and boiling water; cooked on 
a griddle. 

Homard. Lobster. 

Hors-d'oeuvres. Side dishes. 

Huitres en coquille. Oysters in shell. 

Huitres f rites. Fried oysters. 


Italienne (h P). In Italian style. 

Jainbon froid. Cold ham. 

Jardiniere. Mixed vegetables. 

Kirschivasser. Liqueur made from 
cherry juice. 

Kuclien. German for cake. 

Kiimmel. Liqueur flavored with cumin 
and caraway seed. 

Lait. Milk. 

Laitue. Lettuce. 

Longue de bceuf h Pecarlate. Pickled 
tongue. 

Macaroni aufromage. Macaroni with 
cheese. 

Macedoine. A mixture of several kinds 
of vegetables. 

Maigre. A vegetable soup without 
stock. 

Maitre d'hotel. Head steward. 

Mungo. A fruit of the West Indies, 
Florida, and Mexico. 

Mango pickles. Stuffed and pickled 
young melons and cucumbers. 

Maraschino. A cordial. 

Matrons. Chestnuts. 

Menu. A bill of fare. 

Morue. Salt cod. 

No'il. Christmas. 

Noir. Black. 

Nouilles. Noodles. 

Noyau. A cordial. 

CEufs farcis. Stuffed eggs. 

CE-ufs poclies. Poached eggs. 

Omelette aux fines herbes. Omelette 
with fine herbs. 

Omelette aux champignons. Omelette 
with mushrooms. 

Pain. Bread. 

Panade. Bread and milk cooked to a 
paste. 

Pate de biftecks. Beefsteak pie. 

Path de foie gras. A paste made of fat¬ 
ted geese livers. 

Pigeonneaux. Squabs. 

Pois. Peas. 

Pommes. Apples. 

Pommes de terre. Potatoes. 

Pommes de terre a la Lyonnaise. 
Lyonnaise potatoes. 



GLOSSARY 


633 


Pone cakes. A cake made in the 
South, baked in the oven. 

Polage. Soup. 

Poulets sautes. Fried chicken. 

Queues de bieuf. Ox-tails. 

Ragout. A highly seasoned meat dish. 
Rechauffes. Warmed oyer dishes. 
Removes. The roasts or principal 
dishes. 

Ris de veau. Sweetbreads. 


Salade de laitue. Lettuce salad. 
Satade de legumes. Vegetable salad. 
Salpicon. Highly seasoned minced 
meat mixed with a thick sauce. 

Selle de venaison. Saddle of venison. 
Sippets. English for c rod tons. 

Souffle. Literally, pulfed up. 

Soupe a Vognon. Onion soup. 

Sucres. Sweets. 

Tarle aux pommes. Apple pie. 

Tourie A tart. 

Truite saumonee. Salmon trout. 











































































































































































MISS FARMER’S 


SCHOOL OF COOKERY, 

Huntington Chambers , 

30 Huntington Avenue, Boston, Mass. 

Telephone 133G-2 Back Bay. 

ANNOUNCEMENT OF COURSES. 

The aim of this School is to afford such instruction as 
will elevate cookery to its proper place as a science and 
an art. The courses are so arranged, combining the 
practical and the theoretical, that the knowledge gained 
may be applied to daily living. The needs of the body 
are not forgotten. The classification, composition, and 
nutritive value of foods are considered. The correct pro¬ 
portion of each of the food-principles necessary for a 
day’s ration, for those of different age, sex, and occupa¬ 
tion, is emphasized, thus enabling the pupil to arrange 
well-balanced dietaries. Attention is paid to the selec¬ 
tion of supplies with reference to economy and utility, 
thus tending to develop an interest in marketing and 
accounts. 

CLASS LESSONS IN COOKERY. 

FIRST COURSE. 

One lesson weekly, for ten consecutive weeks, from 
9 a. m. to 12.30 p. m. Eight pupils constitute a class. 
Terms: $12.00, payable on fourth lesson. Class served 


636 


SCHOOL OF COOKERY. 


* at close of lesson to food prepared. Previous to each 
lesson a talk will be given on food-principles, food-prod¬ 
ucts, and their dietetic value, illustrated by charts and 


blackboard drawings. 


First Lesson. 

How to Use a Gas Range. 
Breakfast Cereal. 

Baked Apples. 

Creamed Chicken. 

Boiled Potatoes. 

Potato Border. 

Dry Toast. 

Miik Toast. 

Boiled Coffee. 


Third Lesson. 

Mixing and Baking Water Bread. 
Tomato Soup without Stock. 
Crisp Crackers. 

Boiled Fish. 

Egg Sauce. 

Steamed Potatoes. 

Baked Custard. 

Caramel Custard. 

Caramel Sauce. 

Chocolate. 


Fifth Lesson. 

Mixing and Baking Entire 
Wheat Bread. 

Appledore Soup. 

Croutons. 

Hamburg Steak. 

Maitre d’Hotel Potatoes. 

Baked Macaroni. 

Scalloped Oysters. 

St. James Pudding. 

Hard Sauce. 


Second Lesson. 

Making and Care of Fire. 
How to Use a Coal Range. 
Corn Soup with Popped Corn. 
Corned Beef Hash. 

Boiled Eggs. 

Dropped Eggs. 

Pineapple Pudding. 

Custard Sauce. 

Filtered Coffee. 


Fourth Lesson. 

Mixing and Baking Milk and 
Water Bread. 

Celery Soup. 

Pan-Broiled Lamb Chops. 
Potatoes au Gratin. 

Turkish Pilaf. 

Newton Tapioca Pudding. 

Apples in Bloom. 

Peanut Cookies. 


Sixth Lesson. 

Fish Chowder. 

Broiled Ovsters. 

•/ 

Cole Slaw. 

Breakfast Bacon. 

Omelet. 

Golden Corn Cake. 
Norwegian Prune Pudding. 
Ginger Snaps. 


SCHOOL OF COOKERY. 


637 


Seventh Lesson. Eighth Lesson. 

Mixing and Baking Graham Vegetable Soup. 

Bread. Boston Brown Bread. 

Making and Clearing Brown Fish Balls. 


Soup Stock. 
Roast Beef. 
Yorkshire Pudding. 
Franconia Potatoes. 
Spinach. 

Cheese Salad. 
Frozen Chocolate. 
Whipped Cream. 


Ninth Lesson. 

Scotch Broth. 

Broiled Scrod. 

Potato Balls. 

Egg Salad. 

Boiled Dressing. 
Graham Muffins. 

Cheese Straws. 

Lemon Tartlets. 

Apple Puffs. 


Fried Fish. 

Shredded Potatoes. 

Tomato and Horseradish Salad. 
Custard Souffle. 

Creamy Sauce. 

Gingerbread. 


Tenth Lesson. 

Chicken Fricassee. 

Rice Croquettes. 

Mashed Sweet Potatoes. 
Baking-Powder Biscuit. 
Apple Fritters. 

Orange Ice. 

Lily Cake. 

White Mountain Cream. 


SECOND COURSE. 


Terms: $15.00. 


First Lesson. 


Second Lesson. 


Sliced Oranges. 

Cereal with Dates. 

Scrambled Eggs (country style). 
Pan-Broiled Ham. 

Creamed Codfish with Cheese. 
Baked Potatoes. 

Popovers. 

Entire Wheat Griddle Cakes 
with Maple Syrup. 

Boiled Coffee. 


Oyster Soup. 

Fricassee of Lamb. 
French Fried Potatoes. 
Corn a la Southern. 
Parker House Rolls. 
Potato Salad. 

Apricot Shortcake. 
Cold Cabinet Pudding. 



638 


SCHOOL OF COOKERY 


Third Lesson. 

St. Germain Soup. 

Bread Sticks. 

Baked Fish with Hollandaise 
Sauce. 

Lattice Potatoes. 

Cabbage and Celery Salad. 
Cream Dressing. 

Steamed Fig Pudding. 

Yellow Sauce. 

Fifth Lesson. 

Roast Chicken. 

Potatoes Baked in Half Shells. 
Creamed Cauliflower. 

Cranberry Sauce. 

Fish Croquettes. 

Charlotte Russe. 

Lady Fingers. 

Cafe Noir. 


Seventh Lesson. 

Bouillon. 

Fried Smelts. 

Sauce Tartare. 

Luncheon Rolls. 

Chicken Salad. 

Milk Sherbet. 

Walnut Cake. 
Confectioners’ Frosting. 
Chocolate. 

Whipped Cream. 

Ninth Lesson. 

Clam Soup. 

Larded Fillet of Beef. 
Mushroom Sauce. 
Potatoes en Surprise. 
Devilled Tomatoes. 

Twin Mountain Muffins. 
Squash Pie. 

Orange Sticks. 


Fourth Lesson. 

Mock Bisque Soup. 

Broiled Porterhouse Steak with 
Bernaise Sauce. 

Lyonnaise Potatoes. 

Quaker Biscuit. 

Oysters and Macaroni. 

Vanilla Ice Cream. 

Chocolate Sauce. 

Rolled Wafers. 

Sixth Lesson. 

White Soup. 

Chicken Croquettes. 

Creamed Peas. 

Banana Fritters. 

Lobster Salad. 

Mayonnaise Dressing. 

Croustades of Savory Oysters. 
Macedoine Pudding. 

Gossamer Gingerbread. 

Eighth Lesson. 

Stuffed Leg of Lamb. 

Currant Jelly. 

Sauce. 

Anna Potatoes. 

Lima Beans. 

Cheese Souffle. 

Raised Hominy Muffins. 

Tomato Jelly Salad. 

Coffee Souffle. 

Salted Almonds. 

Tenth Lesson. 

Fried Scallops. 

Maryland Chicken. 

Glazed Sweet Potatoes. 

Rice Timbales. 

Corn Fritters. 

Fruit Salad. 

Macaroon Ice Cream. 

Sponge Cake. 


SCHOOL OF COOKERY. 


639 


THIRD 

COURSE. 

Terms: 

: $18.00. 

First Lesson. 

Second Lesson. 

Cream of Mushroom Soup. 

Fried Oysters. 

Philadelphia Relish. 

Beef Tenderloins. 

Sauce Figaro. 

Creamed Brussels Sprouts. 

Dinner Rolls. 

Pomono Frappe. 

Ginger Cream. 

Royal Soup. 

Smelts a la Meniere. 

Crown of Lamb. 

Currant Mint Sauce. 
Brabant Potatoes. 

Swedish Rolls. 

Cheese and Currant Salad. 
Cup St. Jacques. 

Third Lesson , 

Fourth Lesson. 

Tomato Bouillon with Oysters. 
Moulded Salmon. 

Cucumber Sauce. 

Larded Grouse. 

Bread Sauce. 

Farina Cakes with Jelly. 

Orange Mint Salad. 

Flowering Ice Cream. 

Sunshine Cake. 

Cream of Scallop Soup. 
Fillets of Chicken Halibut. 
Horseradish Sauce. 

Potato Nests. 

Maryland Croquettes. 

Wine Jelly. 

Orange Delicious. 

Coffee. 

Fifth Lesson. 

Sixth Lesson. 

Puff Paste. 

Oyster Patties. 

Chicken and Mushroom Vol-au- 
Vent. 

Cigarettes a la Prince Henry. 
Zwieback. 

Sorbet. 

Consomme. 

Harlequin Slices. 

Baked Live Lobster. 
Devilled Sauce. 

Braised Ox Joints. 

French Fried Onions. 
French Rolls. 

Salad Chiffonade. 

Almond Tart. 


040 


SCHOOL OF COOKERY. 


Seventh Lesson. 

Lobster Soup. 

Bread Sticks. 

Chicken a la Stanley. 

Sweet Potatoes (Georgian style). 
Sweetbread Timbales. 

Stuffed Tomato Salad. 

Chocolate Souffle. 

Whipped Cream. 


Ninth Lesson. 

Tapioca Wine Soup. 

Veuison Steak with Chestnuts. 
Hashed Brown Potatoes. 

Grape Fruit and Pepper Salad. 
Cheese Croquettes. 

Orange Pekoe Ice Cream. 
Creole Kisses. 


Eighth Lesson. 

Oyster Cocktail. 

Calf’s Liver Stuffed and Larded. 
Cauliflower a la Huntington. 
Lettuce and Cucumber Salad. 
Cheese Balls. 

Frozen Pudding. 

Angel Cake. 


Tenth Lesson. 

Asparagus Soup. 

Planked Haddock. 

Stuffed Clams. 

Lamb Chops a la Marseilles. 
Ilougroise Potatoes. 
Creamed Mushrooms. 

Cafe Parfait. 

Salted Pecans. 


COURSE IN CHAFING-DISH COOKERY, 
SALADS AND DESSERTS. 

One lesson weekly for ten consecutive weeks, from 2 to 


5 p. m. Terms: $15.00. 

First Lesson. 

Scrambled Kggs (Creole style). 
Chicken a la McDonald. 
Lobster a la Newburg. 

Tomato Ciboulettes. 

Salad Rolls. 

Quick Bavarian Cream. 

Coffee. 


Seco7id Lesson. 

Salt Codfish with Cream. 

Mignon Fillets of Beef with 
Cherry Sauce. 

Mushrooms a la Sabine. 

Waldorf Salad. 

Baking-Powder Biscuit. 

Browu Bread and Cucumber 
Sandwiches. 

.Junket Ice Cream with Peaches. 



SCHOOL OF COOKERY. 


G41 


Third Lesson. 

Oysters a la Duxdlc. 
Salmi uf Duck. 

Macaroni a la Rarebit. 
Devilled Almonds. 

Rye Bread Sandwiches. 
Sultana Roll. 

Claret Sauce. 


Fifth Lesson. 

Finnan Haddie a la Delmonico. 
Sauted Sweetbreads. 

Asparagus Tips. 

Cheese Sandwiches. 

Lettuce and Radish Salad. 
Brioche. 

Fudge. 

Mazarine. 


Seventh Lesson. 

Lobster and Oyster Ragout. 

Shad Roe Avith Celery. 

Curried Vegetables. 

Dressed Lettuce. 

Crackers and Cheese with Bar- 
le-Duc Currants. 

Orange Trifle. 


Ninth Lesson. 

Lamb Chops. 

Orange Mint Sauce. 

Sauted Bananas. 

Croustades of Peas. 

Lettuce and Cucumber Salad. 
French Rusks. 

Fig Cups. 

Hollandai.se Punch. 


Fourth Ljesson. 

Fish a la Proven<;ale. 

Sauted Chickens’ Livers. 

English Monkey. 

Sweetbread and Cucumber Salad. 
Quick Rolls. 

Meringues Panache. 


Sixth Lesson . 

Shrimp Wiggle. 

Breast of Grouse. 

Saute Chasseur. 

Grilled Sweet Potatoes. 
Welsh Rarebit. 

Cheese and Olive Salad. 
Date Bread. 

Baked Alaska. 


Eighth Lesson. 

Union Grill. 

Devilled Crabs. 

Venison Steak. 
Cumberland Sauce. 
Monte Carlo Salad. 

Club Sandwiches. 

Salted Nuts. 

Cafe' Frappe. 

Whipped Cream. 


Tenth Lesson. 

Spanish Omelet. 

Kippered Herring. 

Chickens’ Livers en Brochette. 
Hot Potato Salad. 

Entire Wheat Rolls. 

Sultana Caramels. 

Frozen Apricots. 


41 


642 


SCHOOL OF COOKERY 


WAITRESS’S COURSE. 

One lesson weekly for ten consecutive weeks, from 2 to 
4.30 p. m. Eight pupils constitute :i class. 'Terms: $10.00, 
payable on fourth lesson. Arranged to meet the needs of 
the young housekeeper as well as the waitress. 


First Lesson. 

Cave of Dining Room. 

Directions for Sweeping and 
Dusting. 

Arrangement of Furniture. 
Polishing Dining Table. 

Care of Hard Wood Floors. 
Cutting of Bread. 

Toast. 

Butter Balls. 

Boiled Coffee. 


Third Lesson. 

Laying Breakfast Table. 
Side Board. 

Serving Table. 

Care of Silver. 

Lettuce Sandwiches. 

Nnt and Cheese Sandwiches. 
Filtered Coffee. 


Fifth Lesson. 

Laying Luncheon Table (without 
* cloth). 

Side Board. 

Serving Table. 

Care of Cutlery and Brass. 
Noisette Sandwiches. 

Russian Sandwiches. 

Reception Cocoa. 

Brandy Cocoa. 


Second Lesson. 

Pantry and Ice Box. 

Arrangement. 

Care of. 

1 )ishes. 

Washing and Wiping. 

Care of Sink, Dish Cloths, Dish 
Wipers, and Silver Towels. 

Bread and Butter Sandwiches. 
Rolled Bread. 

Boiled and Dropped Eggs. 
Breakfast Cocoa. 

Fourth Lesson. 

Laying Breakfast Table. 

Side Board. 

Serving Table. 

Illustrate Serving of Breakfast. 

Clearing of Table. 

Care of China and Glass. 

Anchovy Sandwiches. 

Brown Bread Sandwiches. 

Russian Tea. 

Iced Tea. 

Sixth Lesson. 

Laying Luncheon Table (with 
cloth). 

Side Board. 

Serving Table. 

Illustrate Serving of Luncheon. 

Clearing of Table. 

Care of Lamps. 

Chicken Sandwiches. 

Windsor Sandwiches. 

Chocolate I., II. 


SCHOOL OF COOKERY. 


643 


Seventh Lesson. 

Laying Dinner Table. 

Side Board. 

Serving Table. 

Care and Laundering: of Table 
Linen. 

French Dressing. 

Dressed Lettuce. 

Egg Salad I. 

Hindoo Salad. 

Lenten Salad. 

Lemonade. 

Fruit Punch. 


Eighth Lesson. 

Laying Dinner Table. 

Side Board. 

Serving Table. 

Illustrate Serving of Dinner. 

Clearing of Table. 
Carving. 

Cream Dressing. 

Egg Salad II. 

Nut and Celery Salad. 
Russian Salad. 

Stuffed Tomatoes I., IT. 

Cafe' Noir. 


Ninth Lesson. 

Laying Table for Formal Dinner. 
Side Board. 

Serving Table. 

Illustrate Serving of Dinner. 

Clearing of Table. 

Mayonnaise Dressing. 

Stuffed Tomatoes III. 

Malaga Salad. 

Brazilian Salad. 

Cucumber Cups with Lettuce. 
Stuffed Peppers. 

Sauterue Cup. 

Claret Cup. 


Tenth Lesson. 

Laying Table for Reception. 
Cream Mayonnaise Dressing. 
Lobster and Celery Salad. 
Chicken Salad. 

Sweetbread Salad. 

Moulded Salmon; Cucumber 
Sauce. 

Serving Table Waters and 
Alcoholic Beverages. 


COURSE IN SICK-ROOM COOKERY 

Arranged for Nurses’ Training Classes. The specialty 
of the School. One lesson weekly for ten consecutive 
weeks, by appointment. Eight pupils constitute a class. 
Terms: $60.00, or $50.00 and travelling expenses if 
given at hospital. 



G44 


SCHOOL OF COOKERY. 


First Lesson. 

Chemical Composition of Body. 
Food, Illustrate and Define. 

Why Necessary. 

Cookery, Define. 

Why Necessary. 

Water Supply. 

Sandwiches. 

Cold Beverages. 


Third Lesson. 

Food, Correct Proportions for 
Well-balanced Dietaries. 
Starch, Composition. 

Sources. 

Food Value. 

Flow Affected by Cooking. 
Cereals. 

Fruits. 


Fifth Lesson. 

Proteids. 

Composition. 

Sources. 

Food Value. 

How Affected by Cookiug. 
Eggs. 

Egg Desserts. 

Wafers. 


Seventh Lesson. 

Fish Classification. 

Food Value. 
Digestibility. 

Broiled and Boiled Fish. 
Oysters. 

Clams. 

Potatoes. 


Second Lesson. 

Food s, Classification. 

Relation each Class Bears to 
the Body. 

Milk Supply. 

Dry Toast. 

Buttered Toast. 

Hot Beverages. 


Fourth Lesson. 

Starch (continued). 
Combustion. 

How to Use a Gas Range. 
Making and Care of Fire. 
Milk Toast. 

Cream Soups. 

Vegetables. 


Sixth Lesson. 

Fermentation. 

Bread Making and Baking. 
Proteids (continued). 

Beef Extracts. 

Teas. 

Balls. 

Broths. 

Stews. 


Eighth Lesson. 

Gelatin. 

Sources. 

Food Value. 

How Affected by Cooking. 
Beef Steak. 

Lamb Chops. 

Macaroni. 

Jellies. 


SCHOOL OF COOKERY. 


645 


Ninth Lesson. 

Fats and Oils. 

Chemistry of Freezing. 
Boning Birds. 

Salads. 

Sherbets. 

Sponge Cake. 


Tenth Lesson. 

Alcohol. 

Uses. 

Food Value. 

Chicken. 

Sweetbreads. 

Ice Creams. 

Lady Fingers. 


MARKETING COURSE. 

One lesson weekly, for four consecutive weeks, from 
2 to 4.30 p. m. Four constitute a class. Terms: $5.00. 
Instruction given by charts, cuts, and visits to market. 


SPECIAL LESSONS. 

Given by appointment. Terms : $2.00. Materials extra. 


DEMONSTRATION LECTURES. 
Wednesdays, at 10 a. m. and 7.45 p. m. 
Tickets for Morning Course, ten lectures, with 


reserved seat.$4.00 

Single admission...50 


Tickets for Evening Course, ten lectures, with 

reserved seat . 

Single admission •»••«•••••• 


3.00 

»25 





































































































































INDEX. 


Acid, Acetic, 14. 

Apple Fritters I., 303. 

Butryic, 8. 

Fritters II., 303. 

Citric, 14. 

Fritters III., 303. 

Malic, 14. 

Ginger, 474. 

Oleic, 8. 

Jelly, 477. 

Oxalic, 14. 

Meringue, 346. 

Palmitic, 8. 

Pie I., 389. 

Pect.io, 8. 

Pie II., 389. 

Pectosic, 8. 

Porcupine, 474. 

Stearic, 8. 

Pudding, Steamed 

Tannic, 14. 

Sauce, 335, 474. 

Tartaric, 14. 

Sauce, Spiced, 474. 

Acidulated Water, 506. 

Snow, 346. 

Aerated Bread, 57. 

Tapioca, 329. 

After-Dinner Coffee (Black Coffee or 

Water, 494. 

Cafe Noir), 43. 

Apples, Baked, 473. 

Air, 17. 

Baked Sweet, 474. 

Alaska, Baked, 375. 

in Bloom, 349. 

Albumen, 2, 169. 

Canned, 482. 

Albumenized Milk, 496. 

Scalloped, 330. 


Allemande Sauce, 237. 
Allspice, 15. 

Almond Macaroons, 443. 

Wafers, 411. 
Almonds, Devilled, 471. 
how to Blanch, 506. 
how to Shred, 506. 
Salted, I., 445. 
Salted, II., 445. 
Amber Pudding, 354. 
Anchovv Butter, 244. 
Canapes, 462. 
Sandwiches, 459. 
Sauce, 244. 

Toast with Eggs, 95. 
Angel Cake, 418, 

Food,377, 


Apricot and Wine Jelly, 353 
Apricots, Frozen, 370. 
Arrowroot, 6. 

Bermuda, 6. 

Gruel, 409. 

Artichoke Bottoms, 254. 
Artichokes, 253. 

Boiled, 253. 

Fried, 254. 

Stuffed, 254. 

Asparagus, 254. 

a la Hollandaise, 255. 
Boiled, 254. 
in Crusts, 255. 

Hothouse, 254. 

Oyster Bay, 254. 

Soup, 113. 






648 


INDEX 


Asparagus on Toast, 255. 

in White Sauce, 255. 

Aspic, Birds in, 525. 

Jelly, 525. 

Tomatoes in, 324. 

Tongue in, 524. 

Bacon, 185. 

Breakfast, 200. 

Chicken Livers with, 225. 

and Liver, 185. 

and Sweetbread, 207. 

Baked Alaska, 375. 

Baking Powder, 56. 

Powder Biscuit I., 70. 
Powder Biscuit II., 71. 
Banana Cake, 428. 

Cantaloupe, 500. 

Custard, 346. 

Fritters I., 303. 

Fritters II., 304. 

Ice Cream, 375. 

Salad, 208. 

Bananas, Baked, 475. 

Sauted, 475. 

Banbury Tarts, 306. 

Barberry Jelly, 470. 

Barley Gruel, 500. 

Water, 403. 

Baskets, Neapolitan, 349. 

Strawberry, 315. 

Bass, Baked Fillets of, 152. 
Batter, 164. 

1., 302. 

11., 302. 

111., 302. 

IV. , 302. 

V. , 303. 

Eggs in, 96. 

Batters and Fritters, 302. 
Bavarian Cream, Pineapple, 363. 
Cream (Quick), 363. 

Cream, Strawberry, 363. 
Beans, 255. 

Boston Baked, 211. 

Butter, 255. 

Cranberry, 255. 
Horticultural, 255. 

Lima, 255. 

Lima, Cream of, 256. 


Beans, Shell, 255, 256. 

Sieva, 255. 

String, 255, 256. 

Bean Soup, Baked, 122. 

Soup, Black, 121. 

Soup, Cream of Lima, 122. 

Soup, String, 115. 

Bearnaise Sauce, 246. 

Bechamel Sauce, 243. 

Yellow Sauce, 243. 

Beef, 160. 

a la Mode, 181. 

Balls, 503. 

Braised, 181. 

Cannelou of, 178. 

Corned, 183. 

Corned Hash, 188. 

Corned Hash with Beets, 189. 
Corned, how to Boil, 183. 
Cottage Pie, 188. 

Cutlets of Tenderloin with Chest¬ 
nut Puree, 177. 

Divisions and Ways of Cooking 
Side of, 172. 

Dried, with Cream, 189. 

Essence, Bottled, 498. 

Essence, Broiled, 498. 

Fillets of, Broiled, 177. 
Hamburg Steaks, 178. 

Larded Fillet of, 180. 

Meat Cakes Broiled, 178. 

Mignon Fillets, Sauted, with 
Sauce Figaro, 177. 

Mignon Fillets, Sauted, with 
Sauce Trianon, 178. 

Other Parts of Creature Used for 
Food, 173. 

Porterhouse Steak with Mush¬ 
room Sauce, 177. 

Porterhouse Steak with Tomato 
and Mushroom Sauce, 177. 
Boast, 178, 179. 

Boast, Gravy, 179. 

Roast, how to Carve, 180. 

Roast, with Gravy, 187. 

Roast, with Y’orkshire Pudding, 
180. 

Sandwiches (Raw), 603. 

Steak, Broiled, 176. 

Steak, to Broil, 176. 



INDEX 


649 


Beef Steak Pie, 188. 

Steak with Maitre d’Hotel But¬ 
ter, 177. 

Steak with Oyster Blanket, 177. 
Stew with I him pi i n-s, 182. 

Tea, Bottled, 408. 

Tea, Broiled, 41)8. 

Tea, Frozen, 491). 

Ways of Warming over, 187. 
Beet Greens, Boiled, 263. 

Beets, Boiled, 250. 

Corned Beef Hash with, 189. 
Pickled, 250. 

Sugared, 250. 

Berkshire Mullins, 75. 

Berry Mullins I., 72. 

Muffins II., 70. 

Beverages, 30. 

Birds in Aspic, 325. 
to Bone, 27. 

to Broil, in Buttered Cases, 503. 
Dress for Broiling, 218. 

Biscuit, Baking Powder, I., 70. 
Baking Powder, IT., 71. 
Emergency, 71. 

Maryland, 77. 

Pin Wheel, 71. 

Squash, 07. 

Bisques, 102. 

Ice Cream, 374. 

Lobster, 120. 

Mock, 120. 

Blackberry Jam, 480. 

.felly, 479. 

Pie, 390. 

Blane-Mange, Chocolate, 344. 

Irish Moss, 344. 

Blueberry Pie, 390. 

Pudding, Steamed, 334. 
Blueberries, Canned, 540. 

Bluefish, 147. 

a PItalienne, 150. 

Baked, 150. 

Boiled Dinner, 184. 

Boiler, Copper, to Clean, 509. 

Bombe Glacee, 378. 

Bonbons, 454. 
to Dip, 455. 

Boston Baked Beans, 211 
Brown Bread, 60. 

Cookies, 408. 


Boston Favorite Cake, 422. 
Bouchees, 322. 

Bouillon, 101, 106. 

Clam, 117. 

Brandy Sauce, 343. 

Bread, Aerated, 57. 

Baking of, 55. 

Baking, Care of, after, 55. 
Boards, 509. 

Boston Brown, 60. 
and Butter Folds, 458. 
and Butter Pudding, 331. 
Dough, how to Shape, 54. 
Entire Wheat, 58. 

Entire Wheat and Flour, 59 
Fermented, 53. 
for Garnishing, 69. 

German Coffee, 64. 

Graham, 59. 

Graham, Steamed, 61. 
Griddle Cakes, 79. 

Indian, 61. 

Making of, 53. 

Milk and Water, 57. 
Omelet, 99. 

Pudding, 330. 

Quaker Oats, 59. 

Rolled, 458. 

Rye, 60. 

Sauce, 247. 

Stale, Uses for, 69. 

Sticks, 62. 

Third, 59. 

Unfermented, 56. 

Water, 57. 

Breakfast Cakes, 70. 

Menus, 512. 

Puffs, 76. 

Brewis, 69. 

Bride’s Cake, 428. 

Brioche (Coffee Cakes), 65. 
Broom, Care of, 509. 

Broth, Chicken, 502. 

Mutton, 501. 

Scotch, 197. 

Brown Bread Ice Cream, 374. 
Bread Milk Toast, 68. 

Bread Sandwiches, 460. 
Frosting, 438. 

Sauce I., 239. 

Sauce II. (Espagnole), 239. 




650 


INDEX 


Brownies, 424. 

Brussels Sprouts, 257. 

Sprouts in White Sauce,257. 
Buckwheat Cakes, 71). 

Buns, 05. 

Hot Cross, 0(1. 

Burn, Remedy for, 510. 

Burnt Almond Charlotte, 361. 

Almond Ice Cream, 374. 
Butter, 11. 

Anchovy, 244. 

Clarified, 414. 

Cocoanut, 8. 

Composition of, 11. 
to Cream, 505. 

Cups, 447. 

Lemon, 1G1, 244. 

Lobster, 245. 

Maitre d’Hotel, 244. 

Milk, 12. 

Rules for Washing, 383. 
Sauce, Drawn, 238. 

Scotch, 448. 

Taffy, 448. 

Butterine, 8, 12. 

Cabbage, 257. 

Boiled, 257. 

Cole-Slaw, 258. 

Escalloped, 257. 

German, 258. 

Hot Slaw, 258. 

Cabinet Pudding, 350. 

Cafe Frappe, 370. 

Mousse, 379. 

Parfait, 378. 

Cake, 412-432. 

Angel, 418. 

Aunt Caddie’s, 419. 

Baking of, 415. 

Banana, 428. 

Boston Favorite, 422. 
Bride’s, 428. 

Brownies, 424. 

Butter, Making of, 413. 
Chocolate, 420. 

Chocolate Nougat, 421. 
Cinnamon Bars, 443. 

Coffee, 425. 

Coffee, Rich, 425. 


Cake, Corn-starch, 427. 

Cream, 423, 429. 

Cream, French, 430. 

Cream, French Strawberry, 430. 
Cup, 424. 

Currant, 423. 

Dipping of, 439. 

Eclairs, 430. 

Election, 420. 

Fig Eclair, 427. 

Fillings and Frostings, 433-441 
Frosting of, 416. 

Fruit, Dark, 425. 

Fruit, English, 431. 

Fruit, Light, 428. 

Glazing of, 439. 

Golden, 428. 

Imperial, 432. 

Jelly Roll, 419. 

Lady Fingers, 418. 

Lemon Queens, 430. 

Lily, 420. 

Marshmallow, 427. 

Mocha, 429. 

Nut, 426. 

Nut, White, 428. 

One Egg, 420. 

Orange, 422. 

Pans, to Prepare, 414. 

Pans, Removing from, 416. 
Pound, 431. 

Prune Almond, 427. 

Queen, 431. 

Quick, 422. 

Ribbon, 425. 

Short, 83, 84. 

Short, Fruit, 84. 

Short, Strawberry, I., 83. 
Short, Strawberry, II.,83. 
Short, Strawberry, Rich, 84 
Snow, 426. 

Spanish, 424. 

Sponge, 417. 

Sponge, Making of, 413. 
Sponge, Cheap, 416. 

Sponge, Cream, 417. 

Sponge, Plot Water, 416. 
Sponge Drops, 419. 

Sunshine, 418. 

Velvet, 423. 



INDEX. 


G5i 


Cake, Walnut, 424. 

Wedding, 432. 

Cakes, Baba, 327. 

Breakfast, 70. 

Coffee (Brioche), 05. 

Drop, 81. 

Griddle, 77-70. 

Rye Drop, 81. 

Calf’s Brains, lo Prepare, 404. 

Brains,with Scrambled Eggs,404. 
Head a la Terrapin, 187. 

Heart, 187. 

Canapes, 458, 401. 

Aneliovv, 402. 

Cheese, I., 401. 

Cheese, II., 402. 

Fruit, 472. 

Lorenzo, 402. 

Peach, 472. 

Sardine, 402. 

Candy, 440-457. 

Bonbons, 454. 

Bonbons, to Dip, 455. 
Buttercups, 447. 

Butter Scotch, 448. 

Butter Taffy, 448. 

Chocolate Caramels, 449. 
Chocolate Caramels, Nut, 449. 
Chocolate Cream, 451. 

Cocoanut Cream, 451. 

Creamed Walnuts, 452. 

Fondant, 453. 

Fondant, Coffee, 454. 

Fondant, Maple, 454. 

Fondant, White, 453. 

French Nougat, 450. 

Glace Fruits, 450. 

Glacd Nuts, 450. 

Horeliound, 448. 

Ice Cream, 447. 

Maple Sugar, 451. 

Mints, Cream, 455. 

Molasses, 440. 

Molasses, Velvet, 446. 
Nougatine Drops, 450. 

Nut Bar, 449. 

Nut Bar, Cream, 455. 

Peanut Nougat, 449. 
Peppermints, 453. 

Pralines, 452. 


Candy, Spun Sugar, 457. 

Sultana Caramels, 452. 
Tutti-Frutti, 450. 

Vinegar, 447. 

Wafers, Wintergreen, 450. 
Walnuts, Creamed, 452. 

Walnuts, Dipped, 455. 

Cane, Sugar, or Sucrose, 7. 

Cannelon of Beef, 178. 

Canning and Preserving, 473, 481. 
Directions for, 482. 

Fruits, 473. 

Jars, to Sterilize, 482. 
Cantaloupe, Banana, 3G0. 

Canton Sherbet, 309. 

Caper Sauce, 238. 

Capers, 15. 

Capon, Boiled, with Cauliflower 
Sauce, 219. 

Capsicum (Cayenne Pepper), 15. 
Carafes, how to Wash, 507. 

Caramel, 7. 

Charlotte Russe, 301. 

Custard, 348. 

Frosting, 439. 

Ice Cream, 374. 
to Make, 506. 

Opera Frosting, 439. 

Sauce, 348. 

Caramels, Sultana, 452. 
Carbohydrates, 8. 

Carbon-dioxide, 0. 

Cardinal Mousse with Iced Madeira 
Sauce, 380. 

Punch, 371. 

Carpets, Sweeping of, 508, 510. 
Carrots, 258. 

and Peas, 258. 

Casein, 2. 

Vegetable, 2. 

Casserole of Rice and Meat, 199. 
Cassia, 15. 

Cauliflower, 259. 

a la Hollandaise, 259. 
a la Parmesan, 259. 
au Gratin, 259. 

Creamed, 259. 

Fritters, 304. 

Sauce, 247. 

Soup, Cream of, 114. 



652 


INDEX 


Caviare, 139. 

Cayenne, 15. 

Cecils with Tomato Sauce, 188. 
Ceilings, Smoked, how to Clean, 
510. 

Celery, 259. 

and Cabbage Salad, 293. 

Curled, 299. 

Dressed, 293. 

Fried, 305. 

Sauce, 243. 

Soup, 122. 

Soup, Cream of, 113. 
in White Sauce, 200. 

Cellulose, 8. 

Cereal with Fruit, 87. 

Cerealine Pudding (Mock Indian), 
329. 

Cereals, 85, 80. 

Composition of, 85. 

Table for Cooking, 87. 
Chafing-Dish, 4G3. 

Chicken and Oysters a la Mc- 
tropole, 232. 

Chicken, Creamed, 231. 
Chickens’ Livers, Sauted, 225. 
Chickens’ Livers with Curry, 
220 . 

Chickens’ Livers with Madeira 
Sauce, 225. 

Eggs a la Finnoise, 94. 

Eggs a la Suisse, 94. 

Eggs, Buttered, 95. 

Eggs, Buttered, with Tomatoes, 
96. 

Eggs, Curried, 97. 

Eggs, Dropped, 93. 

Eggs, Scrambled, 95. 

Eggs, Scrambled, with Anchovy 
Toast, 95. 

Eggs, Scrambled, with Tomato 
Sauce, 95. 

Fish, Creamed, 159. 

Halibut a la Rarebit, 154. 

Lamb, Salmi of, 199. 

List of Dishes for, 404. 

Lobster, Buttered, 160. 

Meat Cakes, Broiled, 178. 
Mushrooms a la Sabine, 275. 
Mushrooms, Sauted, 274. 


Chafing-Dish. Mushrooms, Stewed, 
2 / 3 . 

Omelet, French, 100. 

Omelet, Spanish, 100. 

Oysters, Creamed, 102. 

Recipes for, 404-472. 

Souffle au Rhum, 322. 
Sweetbreads, Creamed, 207. 
Sweetbreads, Sauted, 207. 

Toast, German, 09. 

Champagne Sauce, 241. 

Chapon, 288. 

Charlotte, Burnt Almond, 301. 
Chocolate, 301. 

Orange, 302. 

Russe, 359. 
llusse, Caramel, 301. 
Chaud-froid of Chicken, 320. 

Cheese, 12. 

Cheese Cakes, 390. 

Canapes I., 401. 

Canapes II., 402. 

Croquettes, 308. 

Fondue, 320. 

Gnocchi a. la Romaine, 30G. 
Milk, 13. 

Milk and Cream, 13. 

Omelet, 4G5. 

Salad, 297. 

Souffle, 320. 

Souffle with Pastry, 323. 

Straws, 390. 

Various Kinds of, 13. 

Wafers, 401. 

Cherries, Canned, 483. 

Cherry Fritters, 305. 

Chestnut Croquettes, 308. 

Gravy, 227. 

Puree, 115, 201. 

Souffle, 333. 

Stuffing, 227. 

Chestnuts, Devilled, 472. 

French and Italian, 261. 
how to Shell, 500. 

Chiccory or Endive, 200. 

Chicken a la Merango, 222. 
a la Providence, 220. 
and Mushroom Croquettes, 312. 
and Oyster Salad, 301. 
and Oysters a la Metropole, 232. 



INDEX. 


653 


Chicken, Baked, 223. 
in Baskets, 231. 

Blanquette of, 232. 

Braised, 221. 

Broiled, 21!). 

Broth, 502. 

Chartreuse, 233. 

Chaud-froid of, 33G. 

Creamed, 231. 

Creamed, with Mushrooms, 231. 
Croquettes L, 312. 

Croquettes II., 312. 

Curry, 224. 

Cutlets of, 319; enCasserole,235. 
Fillet, to, 218. 

Fillet, Large, 219. 

Fillet, Mignon, 219. 

Force-meat I., 133. 

Force-meat II., 133. 

Fricassee, 221. 

Fried, 222. 

Gravy, 221. 

Gumbo, 223. 

Hollandaise, 234. 

Jellied, 225. 

Livers en Brochette, 319. 

Livers, Sauted, 225. 

Livers with Bacon, 225. 

Livers with Curry, 226. 

Livers with Madeira Sauce, 225. 
Luncheon, 232. 

Maryland, 222. 

Pie, 224. 

with Potato Border, 231. 

Roast, 220. 

Salad I., 300. 

Salad II., 301. 

Salad Dressing, 289. 

Sandwiches, 460. 

Scalloped, 233. 

Souffle, 233. 

Soup, 110. 

Stew, 223. 

Stuffing L, 220. 

Stuffing II., 221. 

Supreme of, 317. 

Timbales, 317. 

Chili Sauce, 487. 

Chocolate, 45. 

Blanc-Mange, 344. 


Chocolate Bread Pudding, 331. 
Cake, 420. 

Caramels, 449. 

Charlotte, 361. 

Cookies, 409. 

Cream, 345. 

Cream Candy, 451. 

Cream Filling, 433. 

Filling, 434. 

Fritters with Vanilla Sauce, 306. 
Frosting, 437. 

Frosting, Boiled, 438. 

Ice Cream I., 372. 

Ice Cream II., 373. 

Nougat Cake, 421. 

Pie, 422. 

Sauce, 342. 

Chondrin, 169. 

Chops a la Signora, 193. 
en Papillote, 193. 

French, 191. . 

Kidney, 190. 

Mutton, Breaded, 192. 

Mutton, Broiled, 192. 
Pan-broiled, 192. 

Rib, 190. 

Chow-Chow, 489. 

Chowders, 127-129. 

Clam, 128. 

Connecticut, 128. 

Corn, 127. 

Fish, 127. 

Lobster, 129. 

Christmas Dinner, Menu for, 520. 
Cider Jelly, 351. 

Cinnamon, 15. 

Cinnamon Bars, 443. 

Clam and Oyster Soup, 119. 

Bouillon, 117. 

Chowder, 128. 

Force-meat, 132. 

Frappe, 370. 

Soup, Cream of, 120. 

Soup with Poached Eggs, 119 
Water, 501. 

Clams, 140. 

a la Newbnrg, 467. 

Little Neck, 164. 

Roasted, 165. 

Steamed, 165. 



G54 


INDEX 


Claret Punch, 47 ; Claret Cup, 48. 
Sauce, 878. 

Wine, to Remove Stains of, 507. 
Clove, 15. 

Cocoa, 48. 

Brandy, 45. 

Breakfast, 45. 

Cordial, 498. 

Cracked, 44. 

Phillips’, 497. 

Reception, 45. 

Shells, 44. 

Cocoanut Butter, 8. 

Cakes I., 444. 

Cakes II., 444. 

Cream Candy, 451. 

Cream Cookies, 408. 

Filling, 485. 

Pie, 421. 

Cod, 186. 

Baked, with Oyster Stuffing, 150. 
Scalloped, 159. 

Steaks, Fried, 154. 

Codfish, Salt, Creamed, 159. 

Hash, 160. 

with Salt Pork, 210. 

Cod Liver Oil, 136. 

Coffee, 38. 

After-dinner (Black or Cafe 
Noir), 43. 

Boiled, 41. 

Buying of, 40. 

Cake, 425. 

Cake, Rich, 425. 

Cakes (Brioche), 65. 

Cream Filling, 433. 

Filtered, 41. 

Fondant, 454. 

Ice Cream, 373. 

Jelly, 351. 

Mousse, 379. 
for One, 42. 

Pot of, Small, 42. 

Wheat, 497. 

Colbert, Consomme, 117. 

Collagen, 169. 

Columbian Pudding, 356. 

Compote of Rice and Pears, 321. 

of Rice with Peaches, 321. 
Condos, 397. 


Condiments, 14. 
Confectioners’ Frosting, 436* 
Consomme, 101, 116. 
a, la Royal, 117. 
an Parmesan, 117. 
aux Pates, 117. 

Colbert, 117. 

Princess, 117. 
with Vegetables, 117. 
Cookery, 17. 

Cookies, Boston, 408. 
Chocolate, 409. 

Cocoanut Cream, 408. 
Cream, 407. 

Ginger Snaps, 405. 
Hermits, 407. 

Imperial, 407. 

Molasses, 405. 

Molasses, Soft, 405. 
Oatmeal, 406. 

Peanut, 408. 

Sand Tarts, 409. 

Seed Cakes, 409. 

Spice, 406. 


( Almond, 411. 

Wafers, \ J 0,Ie< - 1 ’ 410 ' 

I Scotch, 406. 

I Vanilla, 407. 

Copper Boiler, to Clean, 509. 

Corn a la Southern, 261. 

Cake, Golden, 75. 

Cake, Spider, 76. 

Cake, Sweetened with Molasses, 

75. 


Cake, White, 75. 

Chowder, 127. 

Green, 260. 

Green, Boiled, 200. 

Griddle Cakes, 78. 

Meal Gems, 74. 

Meal Mush, 88. 

Oysters, 261. 

Soup, 123. 

Starch, 6. 

Starch Cake, 427. 
Succotash, 260. 

Corned Beef Hash, 188. 

Beef Hash with Beets, 189. 
Cottage Pudding, 331. 

Crab Apple Jelly, 478. 



INDEX 


655 


Crab Mixture, 462. 

Crabs, 143. 

to Clean, IDG. 

Devilled, 318. 

Oyster, 143. 

Oyster, Fried, 318. 

Soft-Shell, 143, 156. 

Cracker Crumbs, Buttered, 505. 
Crisp, 130. 

Custard Pudding, 330. 

Gruel, 501. 

Cranberry Jelly, 476. 

Pie, 300. 

Pudding, Steamed, 334. 

Sauce, 476. 

Cream, Bavarian, (Quick), 363. 
Cake, 423. 

Cakes, 420. 

Cakes, French, 430. 

Cakes, French Strawberry, 430. 
Cookies, 407. 

Filling, 433. 

Fruit, 364. 

Ginger, 362. 

Heavy, 357. 

Horns, 307. 

Mints, 455. 

Nut Bars, 455. 

Pie, 301, 421. 

Pineapple, 370. 

Pineapple Bavarian, 363. 
Sauce, 237. 

Sauce I., 340. 

Sauce II.. 340. 

Spanish, 355. 

Strawberry Bavarian, 363. 
Tartar, 56. 

Thin or Strawberry, 357. 

Toast, 68. 
to Whip, 357. 

Whips, 351. 

Creamy Sauce I., 341. 

Sauce II., 341. 

Crecv Soup, 108. 

Creme aux Fruits, 357. 

de Menthe Ice, 368. 

Crescents, 443. 

Croquettes, 308. 

Cheese, 308. 

Chestnut, 308, 


Croquettes, Chicken, I., 312. 
Chicken, II., 312. 

Chicken and Mushroom, 312. 
Fish, 150. 

Lamb, 311. 

Lobster, 310. 

Oyster and Macaroni, 309. 
Potato, 282. 

Potato, French, 282. 

Potato, Sweet, 284. 

Rice and Tomato, 309. 

Rice, with .Telly, 308. 

Rice, Sweet, 300. 

Salmon, 310. 

Vanilla Ice Cream, 372. 

Veal, 311. 

Croustades of Bread, 321. 

Rice, 321. 

Croutons (Duchess Crusts), 130. 
Crullers, 83. 

Crustaceans, 141. 

Cucumber and Tomato Salad, 293. 
Pickle, 487, 488. 

Sauce, 243. 

Cucumbers, 261. 

Boiled, 262. 

Fried, 262. 

Sliced, 261. 

Stuffed, 262. 

Cup Cake, 424. 

Currant Cake, 423. 

Ice, 368. 

Jelly. 478. 

Jelly Sauce, 248. 

Pie," 390. 

and Raspberry Jelly, 478. 
and Raspberry Preserve, 485 
Water, 494. 

Currants, Spiced, 486. 

Curried Eggs, 97. 

Curry, Chicken, 224. 

India, 204. 

Lobster, 167. 

Mutton, 106. 

Curtain and Portiere Poles, 
how to Slip easily, 511. 
Custard, Baked, 347. 

Banana, 346. 

Boiled, 345. 

Caramel, 348. 



656 


INDEX, 


Custard, Cup, 348. 

Egg, 131. 

Orange, 340. 

Peach, 346. 

Pie, 391. 

Rennet, 504. 

Koyal, 131. 

Souffle, 332. 

Cut Glass, Care of, 508. 

Cutlets, with Asparagus Tips, 207. 
Chicken, 311). 

Lobster, 310. 

Salmon, 310. 

of Sweetbreads a, la Victoria, 313. 

Damson Jelly, 480. 

Preserves, 484. 

Dandelions, 203. 

Date Pie, 391. 

Dates, Stuffed, I., 444. 

Stuffed, II., 444. 

Davy Toaster, 404. 

Delmonieo Ice Cream, 377. 

Potatoes, 285. 

Demi-glacd aux Praises, 380. 
Desserts, Cold, 344. 

Devilled Almonds, 471. 

Bones, 471. 

Chestnuts, 472. 

Crabs, 318. 

Oysters, 317. 

Scallops, 318. 

Dextrine, 0. 

Dextrose, 6. 

Dinner, Boiled, 184. 

Menus, 518. 

Disinfectants, 510. 

Doors and Drawers, to Prevent Creak¬ 
ing of, 511. 

Doughnuts I., 81. 

II., 82. 

Raised, 82. 

Doughs, 70. 

Dover Egg Beater, Care of, 509 
Drinks, Fruit, 40-48. 

Drop Cakes, Fried, 81. 

Kve, 81. 

Dropped Eggs (Poached), 93. 

Dry Toast, 67. 

Duchess Potatoes, 279. 


Duchess Soup, 111. 

Duck, 214. 

Braised, 229. 

Oanvasback, 214. 

Roasted, 229. 

Salmi of, 235. 

Varieties of, 214. 

Dumplings, 182. 

ItCLAIKS, 430. 

Eels, Fried, 155. 

Egg Custard, 131. 

Custard for Decorating, 325. 
Farci, 97. 

Nog I., 490. 

Nog II., 490. 

Nog III., or Hot Water Egg-Nog, 
497. 

Omelets, 98-100. 

Plant, Fried, I., 202. 

Plant, Fried, II., 202. 

Plant, Stuffed, 203. 

Salad I., 296. 

Salad II., 297. 

Sandwiches, 459. 

Sauce I., 238. 

Sauce II., 239. 

Eggs, 92-100. 

a la Buckingham, 95. 
a la Caracas, 405. 
a la Finoise, 94. 
a la Goldenrod, 96. 
a la Suisse, 94. 
au Beurre Noir, 4G5. 
au Gratin, 90. 

Baked or Shirred, 94. 

Balls, 130. 
in Batter, 96. 

Boiled, 93. 

Buttered, 95. 

Buttered, with Tomatoes, 96. 
Composition of, 92. 

Curried, 97. 

Freshness of, how to Determine, 
93. 

Fried, 90. 

Ham and, 210. 

Keeping, Ways of, 93. 

Poached, 93. 

Poached, with Clam Soup, 119. 




INDEX. 


G57 


Eggs, Scalloped, 07. 

Scrambled, 00. 

Scrambled, with Anchovy Toast, 
05 . 

Scrambled, with Calf’s Brains, 
404. 

Scrambled, with Tomato Sauce, 
00 . 

Scrambled, with Sweetbreads, 
4G4. 

Shirred, 04. 

Stuffed, in a Nest, 07. 

Election Cake, 420. 

Emergency Biscuit, 71. 

Endive, 200. 

English Fruit Cake, 431. 

Monkey, 400. 

Plum Pudding, 338. 

Entrees, 302-327. 

Apple Fritters E, 303. 

Apple Fritters IT., 303. 

Apple Fritters, III., 303. 

Aspic Jelly, 323. 

Banana Fritters I., 303. 

Banana Fritters IT., 304. 

Birds in Aspic. 325. 

Bouchees, 322. 

Cauliflower Fritters, 304. 

Celery, Fried, 305. 

Chaud-froid of Chicken, 326. 
Cheese Croquettes, 308. 

Cheese Fondue, 320. 

Cheese Souffle, 320. 

Cheese Souffle with Pastry, 323. 
Cherry Fritters, 305. 

Chestnut Croquettes, 308. 

Chicken in Aspic, 324. 

Chicken Croquettes E, 312. 
Chicken Croquettes II., 312. 
Chicken and Mushroom Cro¬ 
quettes, 312. 

Chicken Timbales, 317. 

Chickens’ Livers en Brochette, 
319. 

Chocolate Fritters with Vanilla 
Sauce, 300. 

Compote of Rice with Peaches, 
321. 

Compote of Rice and Pears, 821. 
Croustades of Bread. 321, 

42 


Entreds, Cutlets of Chicken, 319. 
Cutlets of Sweetbreads a la Vic¬ 
toria, 313. 

Devilled Crabs, 318. 

Devilled Oysters, 317. 

Devilled Scallops, 318. 

Farina Cakes with Jelly, 300. 
Fillets of Came, 319. 

Fruit Fritters, 304. 

Cuocchi a la Komaiuc, 300. 
Halibut Timbales, 315. 

Lamb ('coquettes, 311. 

Lobster Cream, 310. 

Lobster Croquettes, 310. 

Lobster Cutlets, 310. 

Lobster Timbales, 310. 

Macaroni Timbales, 315. 

Omelet Souffle, 322. 

Orange Fritters, 304. 

Ovster and Macaroni Croquettes 
309. 

Oyster Crabs, Fried, 318. 

Patties, 322. 

Queen Fritters, 307. 

Ramequins Souffles, 320. 

Rice and Tomato Croquettes, 309 
Rice Croquettes with Jelly, 308 
Rice Croquettes, Sweet, 309. 

Rice Croustades, 321. 

Rice Timbales, 315. 

Rissoles, 323. 

Rum Cakes, 320. 

Salmon Croquettes, 310. 

Salmon Cutlets, 310. 

Souffle an Rhum, 322. 

Spaghetti Timbales, 315. 

Sponge Fritters, 307. 

Strawberry Baskets, 315. 
Supreme of Chicken, 317. 
Swedish Timbales, 313. 

Tomato Fritters, 305. 

Tomatoes in Aspic, 324. 

Tongue in Aspic, 324. 

Veal Croquettes, 311. 
Vol-au-vents, 322. 

Watrouskis, 320. 

Espagnolc (Brown Sauce IE), 239. 
Fapges, 77. 

Fancy Cakes and Confections, 442. 





658 


INDEX 


Farina Cakes with Jelly, 300. 

Gruel, 400. 

Soup, 110. 

Fat, 8,170. 

to Clarify, 23. 

for Frying, 23; test, 23. 

Margarin, 8. 

Olein (Liquid), 8. 

Pal mat in (Semi-solid), 8. 

Stearin (Solid), S. 

Suet, 8,170. 
to Try out, 24. 

Fats and Oils, 8. 

Fermentation, 02. 

Acetic, 53. 

Alcoholic, 53. 

Lactic, 53. 

Fermented Bread, 53. 

Milk (Koumiss), 11, 400. 

Fibrin, 2, 100. 

Figaro Sauce, 240. 

Fig Cups, 472. 

Eclair, 427. 

Filling, 435; Pudding, 338. 
Fillet Chicken, to, 218. 

Fillets of Bass or Halibut, Baked, 152. 
of Beef, Broiled, 177. 
of Game, 310. 

of Halibut :i la roulette, 153. 
of Halibut with Brown Sauce, 
153. 

Larded, 180. 

Mignon, Sauted, with Sauce 
Figaro, 177. 

Mignon, Sauted, with Sauce Tri¬ 
anon, 178. 

Fillings, Chocolate, 434. 

Chocolate Cream. 433. 

Cocoanut, 435. 

Cocoanut Lemon Cream, 435. 
Cream, 433. 

Cream, Coffee. 433. 

Cream, French, 433. 

Fig, 435. 

Lemon, 434. 

Lemon Cocoanut Cream, 435. 
Marshmallow Paste, 435. 

Nut or Fruit, 434. 

Orange, 434. 

Pistachio Paste, 435. 


Fillings, Prune Almond, 427, 436. 

Strawberry, 434. 

Finnan I laddie, 137. 

Iladdie, Baked, 160. 

ITaddie, Broiled, 161. 

Fire, 18. 

how to Build, 19. 

Fish, 135-168. 

ii la Creme, 158. 
a la Provem,*ale, 4G8. 
to Bake, 146. 

Balls, 160. 

Blue (Pomatomidic), 136, 137. 
to Bone, 144. 
to Broil, 146. 

Chowder, 127. 
lo Clean, 144. 

Composition of, 147. 

Cooked in Boiling Water, 145. 
Cooking, to Prepare for, 144. 
Cooking, Ways of, 145. 
Croquettes, 159. 

Eels, 136. 
to Fillet, 144. 

Finnan Iladdie, 137. 

Flounder, 136, 137. 

Freshness of, to Determine, 135 
to Fry, 146. 

Haddock, 136. 

Halibut (Pleuroneetkhe), 137. 
Hash, 158. 

Herring, 130,139. 

Mackerel, 136, 138. 

Mackerel, Snapping, 138. 
Mackerel, Spanish, 138. 

Perch,136. 

Salmon, LOG, 138. 

Salt, Toasted, 160. 
to Saute, 146. 

Shad, 136, 138. 

Shad, Jack, 139. 

Shad, Roe, 139; baked, 152. 
Shell, 139. 
to Skin, 144. 

Smelts, 136, 137. 

Sole, 145. 

Stock, 119. 

Stock, Soups with, 117. 

Stuffing L, 149, 

Stuffing II., 149. 



INDEX 


659 


Fish, Sword, 136. 

Trout, 130, 137. 

Turban of, 158. 

Turbot, 137. 

Ways of Using Remnants of 
Cooked, 158. 

White, 137. 

White and Red Blooded, 13G. 
Five o’clock Tea, 38. 

Flavoring Extracts, 16. 

Extracts and Wine, 506. 
Flaxseed Lemonade, 495. 

Floor Polish, 510. 

Florentine Meringue, 397. 
Flounder, Fried Fillets, J55. 

Flour, 49. 

Entire Wheat, 52. 

Gluten, 52. 

Graham, 85. 

Gruel, 499. 

Wheat, 49, 85. 

Flutes, 327. 

Foamy Sauce I., 341. 

Sauce II., 341. 

Fondant, 453. 

Coffee, 454. 

Icing, 439. 

Mapie, 454. 

White, 453. 

Food, 1. 

Carbohydrates, 2. 

Fats and Oils, 2, 8. 

Inorganic, 1. 

Organic, 1. 

Proportions of, Correct, 2. 
Proteid, 2. 

Ration, Daily Average, 3. 
Salts, 5. 

AVater, 4. 

Foods, Liquid, 491. 

Semi-solid, 492. 

Solid, 492. 

Force-meats, 130. 

Chicken, I., 133. 

Chicken, II., 133. 

Clam, 132. 

Fish, 332. 

Oyster, 133. 

Salmon, 133. 

Fowl, Boiled, 219. 


Fowl, to Cut up, 216. 

to Truss, 217. 

Frappe, Cafe, 370. 

Clam, 370. 

Pineapple, 309. 

French Dressing, 288. 

Rusks, 64. 

Fritter Beans, 131. 

Fritters, Apple, I., 303, 

Apple, II., 303. 

Apple, III., 303. 

Banana, I., 303. 

Banana, II., 304. 

Cauliflower, 304. 

Celery, Fried, 305. 

('berry, 305. 

Chocolate, with Vanilla Sauce, 
306. 

Fruit, 304. 

Orange, 304. 

Parsnip, 266. 

Queen, 307. 

Salsify, 266. 

Sponge, 307. 

Tomato, 305. 

Frogs, 143. 

Mind Legs, 156. 

Frostings, 429. 

Boiled, 437. 

Brown, 438. 

Caramel, 439. 

Caramel, Opera, 439. 

Chocolate, 437. 

Chocolate, Boiled, 438. 
Confectioners’, 436. 

Fondant Icing, 439. 

Gelatine, 436. 

Maple Sugar, 438. 

Maple Sugar Cream, 438. 
Marshmallow Paste, 435. 

Milk, 438- 
Orange, 436. 

Ornamental, I., 439. 

Ornamental, II., 440. 

Pistachio Paste, 435. 

Plain, 436. 

White Mountain Cream, 437. 
Fruit Cake, Dark, 426. 

Cake, Light, 428. 

Canapes, 472. 




060 


INDEX 


Fruit Chartreuse, 355. 

Cream, 304. 

Drinks, 40-48. 

Fritters, 304. 
dace, 450. 

Fundi I., 47. 
l'uiich II., 47. 

Foils, 71. 

Salad I., 350. 

Salad II., 350. 

Salad with Wine Dressing, 350. 
Sandwiches, 400. 

Short (Jake, 84. 

Sou Ole, 333. 

Stains, to Remove, 507. 

Fruits, 13. 

Canning and Freserving, 473, 
481. ' 

Fuel, 18. 

Kinds of, 18. 

Furniture, to Remove Spots from, 507. 
and Floors, to Polish, 509. 

Game, Fillets of, 319. 

Gelatin, 109, 170. 

Gelatine Frosting, 436. 

Gems, Corn Meal, 74. 

German Coffee Bread, 04. 

Toast, 09. 

Gililct Gravy, 221. 

Giblets, to Clean, 217. 

Ginger, 15. 

African, 15. 

Cochin, 15. 

Jamaica, 15. 

Gingerbread, Cambridge, 403. 

Fairy, 404. 

Gossamer, 403. 

Milk, Sour, 402. 

Molasses, Soft, 402. 

Sugar, Hard, 404. 

Sugar, Soft, 403. 

Water, Hot, 402. 

Gingerbreads, Cookies, and Wafers, 
402. 

Ginger Cream, 302. 

Ice Cream, 375. 

Pudding, 335. 

Punch, 47. 

Sandwiches, 460. 


Ginger Snaps, 405. 

Glace Fruits, 450. 

Nuts, 450. 

Glass, Cut, Care of, 508. 

Glassware, to Prevent Breaking, 508. 
Glossary, 015. 

Glucose (Grape Sugar), 7. 

Gluten, 2, 52. 

Glycogen (Animal Starch), 6. 
Gnocchi a la Komainc, 300. 

(lohlen Cake, 428. 

Corn Cake, 75. 

Goose, 214. 

Roast, with Potato Stuffing, 228 
to Truss, 228. 

Graham Bread, 59, 01. 

Muffins I., 74. 

Muffins II., 74. 

Fop-overs, 70. 

Pudding, 330. 

Granite Ware, to Clean, 507. 

Grape Jelly, 479. 

Jelly, Green, 479. 

Juice, 494. 

Marmalade, 480. 

Sugar (or Glucose), 7. 

Grass Stains, to Remove, 508. 

Gravy, 221, 227. 

Chestnut, 227. 

Giblet, 221. 

Roast Beef. 179. 

Turkey, 227. 

Grease Spots, to Remove, 508. 
Greens, 203. 

Beet, 203. 

Dandelion, 263. 

Griddle-Cakes, 77. 

Bread, 79. 

Buckwheat Cakes, 79. 

Corn, 78. 

Milk, Sour, 77. 

Milk, Sweet, 77. 

Rice, I., 78. 

Rice, II., 78. 

Entire Wheat, 78. 

Grill, Union, 460. 

Grilled Muffins, 00. 

Grouse (Prairie Chicken), 215 
Larded, 229; Salmi of, 235. 
Gruel, arrowroot, 4H9. 



INDEX 


6(U 


Gruel, Barley, 500. 

Cracker, 501. 

Farina, 409. 

Flour, 409. 

Indian, 500. 

Oatmeal, I., 500. 

Oatmeal, II., 500. 

Gum Arabic, 8. 

Tragacanth, 8. 

Haddock, 1'10. 

Baked, with Oyster Stufling, 150. 
Boiled, 118. 

Halibut a la Poulotte, 158. 
a la Rarebit, 154. 

Baked Fillets, 152. 

Baked, with Lobster Sauce, 151. 
Baked, with Tomato Sauce, 151. 
Baked, with Stulling, 148. 
Chicken, Broiled, 148. 

Chicken, Sandwiches of, 154. 
Fillets, with Brown Sauce, 158. 
Fillets, Fried, 155. 

Little (Turbot), 137. 

Soup, 123. 

Timbales, 315. 

Ham, Boiled, 210. 

Broiled, 210. 

and Eggs, Fried, 210. 

Roast, with Champagne Sauce, 

211 . 

Sandwiches, 459. 

Shredded, with Currant Jelly 
Sauce, 470. 

Sugar ( hired, 208. 

Westphalian, 211. 

Hard Wood Floors and Furniture, to 
Polish, 509. 

Harlequin Tee Cream, 375. 

Harvard Pudding. 385. 

Hash, Corned Beef, 188. 

Corned Beef, with Beets, 189. 
Salted Codfish, 100. 

Heads, Pigs’, 208. 

Heat, 17. 

Hermits, 407. 

Hocks, 208. 

ITollandaise Punch, 371. 

Sauce L, 245. 

Sauce II., 245. 


Hominy, Fried, 88. 

Mush, 502. 

Ilorehound Candy, 448. 
Horseradish, 15. 

Sauce I., 246. 

Sauce II., 247. 

Horseshoes, 444. 

Hot Cross Buns, 00. 

Puddings, 328-338. 
Housekeepers, Helpful Hints to 
Young, 505-511. 

Huckleberries, Canned, 484. 

11 enters’ Pudding, 387. 

1 Ivgienic Soup, 110. 

Ick Ciikst, care of, 509. 

Ice Cream Candy, 447. 

Tee Creams, 365. 

Angel Food, 377. 

Baked Alaska, 375. 

Banana, 375. 

Bisque, 374. 

Bombe Glacee, 378. 

Brown Bread, 374. 

Burnt Almond, 374. 

Cafe Parfait, 378. 

Caramel, 374. 

Cardinal Mousse, with Iced 
Madeira Sauce, 380. 
Chocolate, I., 372. 

Chocolate, II., 373. 

Coffee, 378. 

Coffee Mousse, 379. 
Croquettes, Vanilla, 372. 
Dehnonico, with Angel Food, 
377. 

Demi-glace aux Fraises, 380. 
Freeze, how to, 366. 

Ginger, 375. 

Macaroon, 374. 

Mould, how to, 367. 

Mould, how to Line, 367. 
Mousse, 365. 

Mousse Matron, 380. 
Neapolitan or Harlequin, 375. 
Philadelphia, 365. 

Pineapple, 373. 

Pistachio, 375. 

Pistachio Bisque, 375. 

Plain, 365. 


/ 





INDEX 


662 


Tee Creams, Strawberry, 373. 
Strawberry Mousse, 370. 

Sultana Moil with Claret Sauce, 
377. 

Vanilla. I., 372. 

Vanilla, IX., 372. 

Iced Tea, 38. 

Ices, 335. 

Creme de Mentlie, 308. 

Currant, 368. 

Frappe, 305. 

Lemon, 307. 

Orange, 307. 

Pomegranate, 308. 

Punch, 305. 

Raspberry, 308. 

Raspberry and Currant, 308. 
Sherbet, 305. 

Sorbet, 305. 

Strawberry, 308. 

Water, 305. 

Imperial Cake, 432. 

Cookies, 407. 

Granum, 501. 

Soup, 112. 

Sticks, 130. 

India Curry, 204. 

Indian Bread, 61. 

Gruel, 500. 

Meal Mush, 502. 

Pudding, 328. 

Ingredients, to Beat, 29. 
to Combine, 29. 
to Cut and Fold, 29. 

Measuring, 28. 
to Stir, 29. 

Ink Stains, to Remove, 508. 
Instruction, Course of, Practice Les¬ 
sons, 531. 

Irish Moss Blanc-Mange, 344. 

Moss Lemonade, 495. 

Stew, 197. 

Iron Kettle (New), Care of, 509. 

Rust, to Remove, 508. 

Italian Meringue, 378. 

Jams, 480. 

Blackberry, 480. 

Raspberry, 480. 

Jellied Prunes, 353. 


Jellied Walnuts, 353. 

Jellies, 477. 

Jelly, Apple, 477. 

Apricot and Wine, 353. 

Aspic, 323. 

Bag, to Make, 477. 

Barberry, 479. 

Blackberry, 479. 

Cider, 351. 

Coffee, 351. 

Crab Apple, 478. 

Cranberry, 476. 

Currant, 478. 

Currant and Raspberry, 478. 
Damson, 480. 

Glasses, in, 352. 

Glasses, to Cover, 477. 

Glasses, to Prepare, 477. 

Grape, 479. 

Grape, Green, 479. 

Lemon, 351. 

Omelet, 99. 

Orange, 351. 

Quince, 478. 

Raspberry, 479. 

Roll, 419! 

Russian, 352. 

Sandwiches, 401. 

Venison, 479. 

Wine, I., 352. 

Wine, II., 352. 

Julienne Soup, 107. 

Kidneys, Lambs’, I., 197. 

Lambs’, II., 198. 

Knives, Care of, 508. 

Kohl-rabi, 250. 

Kola Nut, 43. 

Kornlet Soup, 124. 

Koumiss (Fermented Milk), 11, 496 

Lactose (Milk Sugar), 7. 

Lady Fingers, 418. 

Lamb, 190. 

Blanquette of, 199. 

Breast of, 200. 

Broiled, 192. 

Croquettes, 311. 

Crown of, 196. 

Division of, 190. 



INDEX 


663 


Lamb, Fricasseeof, with Brown Gravy 
190. 

Kidneys I., 197. 

Kidneys II., 198. 

Log of, 1111. 

Minced on Toast, 11)8. 

Boast, 11)5. 

Salmi of, 11)11. 

Scalloped, 11)8. 

Stock, 101. 

Yearling, 11)0. 

Lard, 8. 

Legumen, 2. 

Legumes, 251. 

Lemonade, 4G, 41)5. 

Flaxseed, 41)5. 

Irish Moss, 41)5. 

Pineapple, 40. 

Lemon Butter, 101, 244. 

Cocoanut Cream, 405. 

Filling, 404. 

Ice, 007. 

Jelly, 351. 

Pie L, 391. 

Pie II., 391. 

Pie III., 392. 

Pie IV., 392. 

Queens, 430. 

Sauce I., 339. 

Sauce II., 339. 

Souffle, 333. 

Sticks, 398. 

Lenten Salad, 297. 

Lettuce, 203. 

and Cucumber Salad, 292, 

Curly, 204. 

Dressed, 292. 
and Radish Salad, 292. 
Sandwiches, 459. 

Soup, Cream of, 114. 

Tennis Ball, 204. 
and Tomato Salad, 292. 

Levulose (Fruit Sugar), 7. 

Lily Cake, 420. 

Lime Water, 10. 

Listerine, 510. 

Liver and Bacon, 185. 

Braised, 185. 

Broiled, 185. 

Lobsters, 141,105. 


Lobster a la Americaine, 108. 
a la Delmonico, 400, 
a la Ncwburg, 107. 
Bisque, 120. 

Butter, 245. 

Buttered, 100. 

Chowder, 129. 

Cream, 310. 

Croquettes, 810, 

Curried, 107. 

Cutlets, 310. 

Devilled, 107» 

Farci, 107. 

Fried, 105. 

Live, to Broil, 108. 

Live, to Split, 108. 
to Open, 142. 

Plain, 105. 

Salad I., 298. 

Salad II., 299. 

Salad ML, 299. 
Sandwiches, 400. 

Sauce I., 245. 

Sauce II., 240. 

Scalloped, 100. 
to Select, 142. 

Stuffed a la Bechamel, 107. 
Timbales, 31G. 

Loin or Kidney Chops, 190. 
London Sherbet, 371. 

Luncheon Menus, 514. 

Rolls, 63. 

Macaroni, 86. 

a l’ltnlienne, 91. 
a la Milanaise, 91. 

Baked, 90. 

Baked, with Cheese, 90. 
Boiled, 90. 

Oysters and, 103. 

Soup, 107. 

Timbales, 315. 
with Tomato Sauce, 91. 
with White Sauce, 90. 
Macaroon Cream, 350. 

Dust, to Prepare, 506. 

Ice Cream, 374. 

Macaroons, 442. 

Almond, 443. 

Mace, 15. 





G64 


INDEX 


Macedoine Salad, 295. 

Mackerel, Baked, 151. 

Madeira Sauce, Iced, 380. 

Maitre d’Hotel Butter, 244, 279. 

d’Ho tel Potatoes, 279. 

Maple Fondant, 454. 

Sugar Candy, 451. 

Sugar Frosting, 438. 

Margarin, 8. 

Marinate, how to, 288. 

Marmalades, 480. 

Grape, 480. 

Orange, 481. 

Orange and Rhubarb, 481 
Quince, 480. 

Marrow-Bone, 8. 

Marshmallow Cake, 427. 

Maryland Biscuit, 77. 

Mayonnaise Dressing I., 290. 
Dressing II., 291. 

Dressing, Colored, 291. 

Dressing, Cream, 291. 

Measure, how to, 27. 

Measuring Butter, Lard, etc., 29 
Dry Ingredients, 28. 

Liquids, 29. 

Meat, 169. 

Composition of, 169. 

Effect of Temperature on Cook¬ 
ing of, 173. 

Glaze, 506. 

Table Showing Composition of, 
175. 

Melon Bind, Preserved, 486. 

Menus for Breakfasts, Lunches, and 
Dinners, 512-524. 

Meringue, Apple, 346. 

Florentine, 397. 

Glacees, or Kisses, 400. 

Italian, 378. 

Mushrooms, 401. 

Nut, 401. 

Panaclu'es, 401. 

Peach, 346. 

Meringues for Pies, Puddings, and 
Desserts, 399. 

Meringues I., 400. 

Meringues II., 400. 

Meringues III., 400. 

Milk, 9. 


Milk, Albumenized, 11, 496. 
Composition of, 9. 

Condensed, 10. 

Fermented (Koumiss), 11, 496. 
Frosting, 438. ^ 

Malted, 10. 

Modified, 11 
Peptonized, 11 
Punch, 497. 
to Scald, 505. 

Sherbet, 369. 
for the Sick, 11. 
why it Sours, 10. 

Sterilized, 495. 

Toast I., 68. 

Toast II., 68. 

and Water Bread, 58. 

Mince Meat, English, 393. 

Meat without Liquor, 394. 

Pies, 393. 

Mineral Matter, 170. 

Waters, 5. 

Mint Julep, 46. 

Sauce, 248. 

Mirrors and Windows, to Wash, 507. 
Mocha Cake, 429. 

Mock Mince Pie, 394. 

Turtle Soup, 116. 

Moisture, 17. 

Molasses Candy, 446. 

Candy, Velvet, 446. 

Cookies, 405. 

Cookies, Soft, 405. 

Drop Cakes, 404. 

Sauce, 339. 

Mollusks, Bivalve, 139, 

Mont Blanc, 357. 

Moulded Snow, 345. 

Mousse, 365. 

Coffee, 379. 

Marron, 380. 

Strawberry, 379. 

Mucilage, 8. 

Muffins, Berkshire, 75. 

Berry, I. (without Eggs), 72. 
Berry, II., 73. 

Graham, I., 74. 

Graham, II., 74. 

Grilled, 66. 

Oatmeal, 73. 





INDEX 


665 


Muffins, Oatmeal, Raised, 07. 

One Egg, I., 71. 

One Egg, II., 72. 

Quaker, 73. 

Queen of, 72. 

Raised, GO. 

Rice, 73. 

Rye, I., 74. 

Rye, II., 74. 

Twin Mountain, 72. 
Mulligatawny Soup, 115. 

Mush, Corn Meal, Fried, 88. 
Ilominy, Fried, 502. 

Indian Meal, 502. 

Oatmeal, 502. 

Oatmeal, with Apples, 87. 
Quaker Oats, 503. 

Rye Meal, 502. 

Mushes, Fried, 88. 

Mushroom Sauce (Brown) F., 230. 

Sauce (Brown) II., 239. 
Mushrooms, 252. 

h l’AIgonquin, 275. 
a la Sabine, 275. 

Baked in Cream, 274. 

Broiled, 274. 

Sauted, 274. 

Stewed, 273. 

Stewed in Cream, 274. 

Stuffed, 275. 

Mussels, 140. 

Mustard, 15. 

how to Mix, 506. 

Mutton, 190. 

a la Signora, 193. 

Broth, 501. 

Broth, Scotch, 197. 

Chops, 192. 

Chops, Breaded, 192. 

Chops, Pan-broiled, 192. 
with Currant Jelly Sauce, 470. 
Curry, 190. 

Cutlets a la Maintenon, 194. 
English, South Down, 190. 
Flavor of, 190. 

Leg, Boiled, 194. 

Leg, Braised, 194. 

Minced, 471. 

Saddle of, 191. 

Saddle of, to Carve, 195. 


Mutton, Warming over, Ways of, 198. 
Myosin, 109. 

Napoleons, 398. 

Neapolitan Baskets, 349. 

or Harlequin Ice Cream, 375. 
Nesselrode Pudding, 379. 

Noodles, 131. 

Norwegian Prune Pudding. 349. 
Nougatine Drops, 450. 

Nut Cakes, 420. 

and Celery Salad, 297. 
and Cheese Sandwiches, 400. 
Bar, 449. 

Chocolate Caramels, 449. 
or Fruit Filling, 434. 

Meringues, 401. 

Salad,' 297. 

Nutmeg, 15. 

Nuts, Clac^, 450. 

Oatmeal Cookies, 400. 

Gruel I., 500. 

Gruel II., 500. 

Muffins, 73. 

Mush, 502. 

Mush with Apples, 87. 

Water, 493. 

Oil Dressing I., 290. 

Dressing II., 290. 

Oils, Animal, 8. 

Cod-liver, 9, 136. 
in Egg Yolk, 9. 

Essential, where Found, 9. 
Fixed, where Found, 9. 
Vegetable, Avhere Found, 9. 
Okra, 250, 251. 

Oleomargarine, 8. 

Olive Sauce, 240. 

Omelet, Bread, 99. 

Cheese, 405. 
to Fold and Turn, 98. 

French, 100. 

Jelly, 99. 

with Meat or Vegetables, 99. 
Orange, 99. 

Oyster, 99. 

Plain, 98. 

Rich, 100. 

•Souffle, 322. 





666 


INDEX 


Omelet, Spanish, 100. 

Omelets, 98. 

One Egg Oakc, 420. 

Onions, 204. 

Boiled, 204. 
in Cream, 205. 

Fried, 265. 

Juice, to Extract, 505. 

Pickled, 489. 

Scalloped, 205. 

Stuffed, 205. 

Opera Caramel Frosting, 409. 
Orangeade, 40, 495. 

Orange and Rhubarb Marmalade, 
481. 

Baskets, 302. 

Cake, 422. 

Charlotte, 302. 

Custard, 340. 

Filling, 434. 

Fritters, 304. 

Frosting, 436. 

Ice, 307. 

Jelly, 351. 

Jelly in Ambush, 363. 
Marmalade, 4S1. 

Omelet, 99. 

Puffs, 332. 

to Remove Juice from, 351. 
Salad, 350. 

Sauce, 240, 340. 

Sticks, 398. 

Trifle, 300. 

Ornamental Frosting I., 439. 

Frosting II., 440. 

Oxalic Acid, Care with, 509. 
Ox-tail Soup, 108. 

Oyster and Clam Soup, 119. 

Crabs, Fried, 318. 

Force-meat, 133. 

Fricassee, 102. 

Gumbo, 119. 

and Macaroni Croquettes, 309. 
Omelet, 99. 

Plant (Salsify), Creamed, 265. 
Rarebit, 469. 

Sandwiches, 460. 

Sauce, 243. 

Soup, 118. 

Soup, French, 118. 


Oyster Stew, 118. 

Stufling, 150. 

Toast, 103. 

Oysters, 139, 147, 161. 
a la D’Uxelles, 466. 
a la Thorndike, 400. 
to Block Ice for, 101. 

Broiled, 103. 
in Brown Sauce, 102. 
to Clean, 140. 

Creamed, 102. 

Devilled, 317. 

Fancy Roast, 161. 

Fricassee, 162. 

Fried, 164. 

Fried in Batter, 1G4. 
on Half Shell, 101. 
and Macaroni, 163. 
to Open, 140. 

Panned, 101. 

Raw, 161. 

Sauted, 104. 

Scalloped, 103. 

Pai,m Leaves, 398. 

Parisian Sweets, 445. 

Parker House Rolls, 61. 

Parmesan, Consomme an, 117. 

Pate au Chou, 132. 

Parsley, to Chop, 505. 

Parsnip Fritters, 266. 

Parsnips, 20G. 

with Drawn Butter Sauce, 266. 
Partridge, 215. 

Paste, Plain, 386. 

Puff, 383. 

Quick, 386. 
with Lard, 386. 

Pastry, 382-387. 

Bag, to Make, 510. 

Desserts, 396-401. 

Pate au Chou, 132. 

Pates, Consomme aux, 117. 

Patties, 322. 

Patty Shells, 385. 

Peach Canapes, 472. 

Custard, 346. 

Pie. 394. 

Tapioca, 329. 

Peaches, Baked, 475. 




INDEX 


667 


Peaches, Brandied, 485. 
Canned, 483. 

Pickled, Sweet, 487. 
Peanut Cookies, 408. 

Nougat, 449. 

Peanuts, Salted, 445. 

Pears, Baked, 475. 

Canned, 483. 

Chips, 485. 

Sweet Pickled, 480. 

Peas, 200. 

and Carrots, 258. 
Creamed, 207. 

Soup, 123. 

Soup, Split, 124. 

Pecans, Salted, 445. 

Pectic Acid, 8. 

Pectin, 8. 

Pectose, 8. 

Pectosic Acid, 8. 

Pepper, Black, 14. 

Ca 3 r enne (Capsicum), 15. 
White, 14. 

Peppercorns, 14. 
Peppermints, 453. 

Peppers, Stuffed, I., 207. 

Stuffed, II., 208. 
Phillips’ Cocoa, 497. 

Piano Keys, to Clean, 510. 
Pickles, Chopped, 488. 
Cucumber, Ripe, 487. 
Cucumber, Unripe, 488. 
Spanish, 489. 
ridding, 480. 

Pies, 388-395. 

Apple, I., 389. 

Apple, II., 389. 
Beefsteak, 188. 
Blackberry, 390. 
Blueberry, 390. 

Chicken, 224. 

Chocolate, 422. 

Cocoanut, 421. 

Cottage, 188. 

Cranberry, 390. 

Cream, 391. 

Cream, I., 421. 

Cream, IT., 421. 

Currant, 390. 

Custard, 391. 


Pies, Date, 391. 

Lemon, I., 391. 

Lemon, II., 391. 

Lemon, III., 392. 

Lemon, IV., 392. 

Mince, 393. 

Mock Mince, 394. 

Peach, 394. 

Prune, 394. 

Pumpkin, 395. 

Rhubarb, 395. 

Squash, 395. 

Washington, 421. 

Pigeons, 214. 

Potted, 230. 

Stuffing for, 230. 

Pigs, Little, 208. 

Pigs’ Feet, 208. 

Feet, Broiled, 211. 

Feet, Fried, 211. 

Head. 208. 

Pilaf, Turkish, I., 89. 

Turkish, II., 90. 

Pimento (Allspice), 15. 

Pineapple Bavarian Cream, 363. 
Cream, 370. 

Frappe, 309. 

Ice, 3/3. 

Lemonade, 40. 

Pudding, 345. 

Pineapples, Canned, 483. 

Pin Wheel Biscuit, 71. 

Piquante, Sauce, 240. 

Pistachio Bisque, 375. 

Ice Cream, 375. 

Paste, 435. 

Planked Shad or Whitehall, 152. 
Piover, 213, 215. 

Broiled or Roasted, 230. 

Polish for Hard Wood Floors, 510. 
Polish Tartlets, 399. 

Pomegranate Ice, 308. 

Poor Man’s Pudding, 328. 
Pop-overs, 76. 

Graham, 70. 

Pork, 208. 

Chine of, 208. 

Chops, 209. 

Chops with Fried Apples, 209. 
Roast. 90 Q. 



668 


INDEX 


Pork, Salt, Fried, with Codfish, 210. 
Spareribs, 208. 

Tenderloins with Sweet Potatoes, 

200 . 

Port tore Poles, how to Slip easily, 511 
Port Wine Sauce, 248. 

Potage a la Iteine, 111- 
Potato and Celery Salad, 204. 

Apples, 288. 

Balls, 280. 

Balls, Fried, 281. 

Balls, Sweet, 284. 

Border, 281, 278. 

Calces, 284. 

Croquettes, 282. 

Croquettes, French, 282. 
Croquettes, Sweet, 284. 

Curls, 281. 

Fritters, 281. 

Marbles, 281. 

Mayonnaise, 201. 

Omelet, 278. 

Salad, 204. 

Soup, 124. 

Soup, Swiss, 125. 

Stuffing, 228. 

Potatoes, 270. 

a la Hollandaise, 278. 
au Gratin, 285. 

Bilked, 277. 

Baked in Half Shell, 270. 

Boiled, 277. 

Brabant, 280. 

Chartreuse, 285. < 

Composition of, 276. 

Creamed, 284. 

Delmonico, 285. 

Duchess, 270. 

Escalloped, 278. 

Franconia, 270. 

French Fried, 281. 

Fried, 280. 

Hashed Brown, 285. 

Lvonnaise, I., 285. 

Lyonnaise, II., 286. 

Maitre d’Hotel, 270. 

Mashed, 278. 

Oak Hill, 286. 

Riced, 278. 

Sautdd, 285. 


Potatoes, Shadow (Sarato'ga Chips), 
280. 

Shredded, 280. 
en Surprise, 283. 

Sweet, 277, 283. 

Baked, 283. 

Balls, 284. 

Boiled, 283. 

Croquettes, 284. 

Glazed, 284. 

Mashed, 283. 

with Pork Tenderloins, 200. 
Warmed over, 284. 

White, 276. 

Poultry and Game, 213-235. 
to Cut up, 216. 
to Dress and Clean, 215. 
to Select, 215. 
to Stuff, 217. 
to Truss, 217. 

Ways of Warming over, 231-235. 
Pound Cake, 431. 

Pralines, 452. 

Preserving Fruits, 473. 

Preserving, Ways of, 30. 
by Antiseptics, 31. 

Canning, 31. 

Drying, 31. 

Evaporation, 31. 

Exclusion of Air, 31. 

Freezing, 30. 

Oil, 31. 

Pickling, 31. 

Refrigeration, 31. 

Salting, 31. 

Smoking, 31. 

Sugar, 31. 

Prune Almond Cake, 427. 

Almond Filling, 427, 436. 
Norwegian Pudding, 340. 

Pie, 304. 

Whip, 347. 

Prunes, Jellied, 353. 

Stewed, 476. 

Pudding a la Macedoine, 354. 

Amber, 354. 

Apple, Steamed, 334. 

Apple Tapioca, 329. 

Blueberry, Steamed, 334. 

Bread, 330. 




INDEX 


669 


Pudding, Bread and Butter, 331. 
Cabinet, Cold, 350. 

Cerealine (Mock Indian), 329. 
Chestnut Souffle, 333. 
Chocolate Bread, 331. 
Columbian, 350. 

Cottage, 331. 

Cracker Custard, 330. 
Cranberry, Steamed, 334. 
Custard Souffle, 332. 

English Plum, 338. 

Fig. 338; French Fruit, 338. 
Frozen, I., 376. 

Frozen, II., 376. 

Fruit Souffle, 333. 

Ginger, 335. 

Glacd, 370. 

Graham, 336. 

Harvard, 335. 

Hunters’, 337. 

Indian, 328. 

Lemon Souffle, 333. 

Moulded Snow, 345. 
Nesselrode, 379. 

Norwegian Prune, 349. 

Orange Puffs, 332. 

Peach Tapioca, 329. 

Pineapple, 345. 

Poor Man’s, 328. 

Rebecca, 344. 

Rice, 328. 

Royal Diplomatic, 304. 
Scalloped Apples, 330. 

Snow, I., 354. 

Snow, II., 354. 

Snow Balls, 336. 

Spanish Souffle, 333. 

St. James, 336. 

Strawberry Cottage, 332. 

Suet, 337. 

Swiss, 335. 

Tapioca Custard, 329. 
Thanksgiving, 337. 

Tipsy, 340. 

Yorkshire, 180. 

Pudding Sauces, 339-343. 

Puff Paste, 383. 

Paste, to Bake, 384. 

Puffs, Breakfast, 76. 

Raspberry, 398. 


Pumpkin Pie, 395. 

Punch, Cardinal, 371. 

Claret, 47. 

Fruit, I., 47. 

Fruit, II., 47. 

Ginger, 47. 

IIollandai.se, 371. 

Milk, 497. 

Roman, 372. 

Victoria, 371. 

Purees, 102. 

Chestnut, 115. 

Quaiiaugs, 140. 

Quail, 215, 229. 

Broiled, 229. 

Roasted, 229. 

Quaker Muffins, 73. 

Oats Bread, 59. 

Oats Mush, 503. 

Queen Cake, 431. 

Fritters, 307. 
of Muffins, 72. 

Quenelles, 134. 

Quick Cake, 422. 

Quinces, Baked. 476. 

Quince, Canned, 483. 

Jelly, 478. 

Marmalade, 4S0. 

Radishes, 268. 

Raised Doughnuts, 82. 

Muffins, 66. 

Oatmeal Muffins, 67. 

Waffles, 80. 

Raisins, to Seed, 414. 

Ramequins Souffles, 320. 

Range, Care of after Frying, 507. 
Range, Set and Portable, 18, 19. 
Rarebit, Oyster, 469. 

Welsh, I., 468. 

Welsh, II., 469. 

Raspberry and Currant Ice, 368. 
and Currant Preserve, 485. 

Ice, 368. 

Jam, 480. 

Jelly, 479. 

Puffs, 398. 

Whip, 347. 

Rattan Furniture, to Remove Dust 
from, 511. 



070 


INDEX, 


Rebecca Padding, 344. 

Recipes especially Prepared for the 
Sick, 41)0. 

Rennet Custard (Junket), 004. 
Reptiles, 143. 

Progs, 143. 

Terrapin, 143. 

Rhubarb, Canned, 484. 

Pie, 305. 

Sauce, 470. 

Ribbon Cake, 425. 

Rice, 85. 

;i la Riston, 80. 

Boiled, 88. 
with Cheese, 80. 

Compote of, with Peaches, 321. 
Compote of, and Pears, 321. 
Croquettes with Jelly, 308. 
Croquettes, Sweet, 309. 
Croustades, 321. 

(1 riddle Cakes L, 78. 

Griddle Cakes II., 78. 
and Meat, Casserole of, 109. 
Muffins, 73. 

Pilaf, Turkish, I., 80. 

Pilaf, Turkish, If., 00. 

Pudding, 328. 

Sauce, 247. 

Steamed, 88. 

Timbales, 315. 

and Tomato Croquettes, 309. 

Waffles, 80. 

to Wash, 80. 

Water, 403. 

Riced Potatoes, 278. 

Rissoles, 323. 

Filling for, 323. 

Rolls, Luncheon, G2. 

Parker House, G1. 

Salad or Dinner, G2. 

Swedish, G2. 

Sweet French, G3. 

Roman Punch, 372. 

Royal Diplomatic Pudding, 304. 
Rides for Testing Fat for Frying, 
23. 

Rum Cakes, 32G; Baba Cakes, 327. 

Sauce, 32G. 

Rusks, French, 64. 

(Zwieback), 64. 


Russian Jelly, 352. 

Sandwiches, 461. 

Tea, 38. 

Rye Bread, GO. 

Drop Cakes, 81. 

Meal Mush, 502. 

Muffins I., 74. 

Mullins II., 74. 

Sabyon Sauce, 342. 

Saddle of Mutton, 101, 195. 

Sago, G. 

Soup, 112. 

Salad or Dinner Rolls, 62. 

Dressing, Boiled, 289. 

Dressings, 287-201. 

Chicken, 280. 

Cream, I., 288. 

Cream, II., 280. 

French, 288. 

(lerman, 289. 

Mayonnaise, I., 200. 
Mayonnaise, II., 291. 
Mayonnaise, Colored, 291 
Mayonnaise, Cream, 201. 
Mayonnaise, Green, 291. 
Mayonnaise, Potato, 201. 
Mayonnaise, Red, 201. 

Oil* I., 290. 

Oil, II., 290. 

Salads, 287,292-301. 
a la Russe, 296. 

Banana, 298. 

Celery and Cabbage, 293. 
Celery, Dressed, 293. 

Cheese, 297. 

Chicken, I., 300. 

Chicken, II., 301. 

Chicken and Oyster, 301. 
Cucumber and Tomato, 293. 
Egg, L, 296. 

Egg, 11., 207. 

Fruit, I., 350. 

Fruit, II., 350. 

Fruit, with Wine Dressing, 350. 
Lenten, 207. 

Lettuce and Cucumber, 202. 
Lettuce and Radish, 202. 
Lettuce and Tomato, 292. 
Lettuce, Dressed, 292. 





INDEX 


071 


Salads, Lobster, I., 298. 

Lobster, II., 299. 

Lobster, III., 299. 

Macedoine, 295. 

Nut, 297. 

Nut and Celery, 297. 

Orange, 350. 

Potato, 294. 

Potato and Celery, 294. 

Salmon, 298. 

Sardine, 298. 

Shrimp, 298. 

Spinach, 29G. 

1 String Lean, 293. 

Sweetbread and Cucumber, 301. 
Tomato Jelly, 290. 

Tomato, Stuffed, 295. 
Watercress and Cucumber, 292. 
Watercress, Dressed, 292. 
Salmon, Boiled, 148. 

Box, 159. 

Croquettes, 310. 

Cutlets, 310. 

Force-meat, 133. 

Salad, 298. 

Soup, 125. 

Salsify (Oyster Plant), 251, 205. 
Fritters, 200. 

Salt, to Prevent Lumping, 500. 

Sand Tarts, 409. 

Sandwiches, 458. 

Anchovy, 459. 

Beef, Raw, 503. 

Brown Bread, 400. 

Cheese Wafers, 461. 

Chicken, 400. 

Chicken Halibut, 154. 

Egg, 459, 503. 

Fruit, 400. 

Ginger, 460. 

Ham, Chopped, 459, 

Ham, Sliced, 459. 

Jelly, 401. 

Lettuce, 459. 

Lobster, 400. 

Nut and Cheese, 400. 

Oyster, 400. 

Russian, 401. 

Sardine, 459. 

Saratoga Chips, 280. 


Sardine Canapes, 402. 

Salad, 298. 

Sandwiches, 459. 

Sardines with Anchovy Sauce, 408. 
Grilled, 408. 

Sauces, Fish and Meat, 230-249. 
Sauce, Allemande, 237. 

Anchovy, 244. 

Anchovy Butter, 244. 

Apple, 335, 474; Apricot, 343. 
Bearnaise, 240. 

Bechamel, 243, 209. 

Bechamel, Yellow, 243. 

Bread, 247. 

Brown, I., 239. 

Brown, II. (Espagnole), 239. 
Butter, Drawn, 238, 200. 

Butter, Mnitre d’Hotel, 244, 279. 
Caper, 238. 

('aramel, 348. 

Cauliflower, 247. 

Celery, 243. 

Champagne, 241. 

Claret, 378. 

Cream, 237; Creole, 249. 
Cucumber, 243. 

Egg, I., 238. 

Egg, II., 239. 

Figaro, 240. 

Ilollandaise, I., 245. 
Hollandaise, II., 245. 
Horseradish, I., 240. 
Horseradish, II., 247. 
a ITtalienne, 240. 

Lemon Butter, 244. 

Lobster, I., 245. 

Lobster, II., 240. 

Lobster Butter, 245. 

Maitre d’Hotel, 244, 279. 
Maraschino, 300. 

Mint, 248. 

Mushroom, Brown, I., 239. 
Mushroom, Brown, II., 239. 
Olive, 240. 

Orange, 240. 

Oyster, 243. 

Piquante, 240. 

Port Wine, 248. 

Rice, 247. 

Rum, 326. 




INDEX 


/'* 17 O 

I) l L 

Sauce, Shrimp, 2‘*8. 

Soubisc, 238. 

Spanish, 235, 242. 

Supreme, 244. 

Tartar, 244. 

Tar tare, 248. 

Tomato, I. (without Stock), 241. 
Tomato, II., 241. 

Tomato, III., 241. 

Tomato, with Cecils, 188. 

Tomato Cream, 242. 

Tomato and Mushroom, 242. 
Tongue, for. 184. 

Trianon, 240. 

Tyrolienne, 249. 

Veloute, 238. 

White, I., 237. 

White, II., 237. 

White, Thick (for Cutlets and 
Croquettes), 237. 

White, Thin, 237. 

Sauces, Pudding, 339-343. 

Brandy, 343. 

Chocolate, 342. 

Cream, I., 340. 

Cream, II., 340. 

Creamy, T., 341. 

Creamy, IT., 341. 

Currant Jelly, 248. 

Foamy, T., 341. 

Foamv, II., 341. 

Hard *342. 

Lemon, I., 339; II., 339. 

Lemon, III., 343. 

Madeira, Iced, 380. 

Molasses, 339. 

Orange, 340. 

Sabyon,342. 

Sterling, 342. 

Strawberry, 341. 

Vanilla, 339. 

Wine, 343. 

Yellow, I., 340. 

Yellow, II, 340. 

Sausages, 208, 211. 

Scallop Stew, 118. 

Scallops, 140. 

Devilled, 318. 

Fried, 105. 

Scotch Broth, 197. 


Scotch Wafers, 400. 

Woodcock, 470. 

Scrod, Broiled, 148. 

Seed Cakes, 409. 

Shellfish, 139. 

Bivalve Mollusks, 139. 
Clams, 140. 

Oysters, 139. 

Scallops, 140. 
Crustaceans, 141. 

Crabs, 143. 

Lobsters, 141. 

Shrimps, 143. 

Sherbet, Canton, 309- 
London,371. 

Milk, 309. 

Shrimps, 143. 

a la Newburg, 407. 

Sick, llecipes for the, 490. 

Sink Drain, Care of, 507, 508. 
Smelts, Baked Stuffed, 152. 
Fried, 154. 

Fried Stuffed, 155. 

Snow Balls, 330. 

Cake, 420. 

Pudding, I., 354. 

Pudding, II., 354. 

Soda Bicarbonate, 50. 

Sodium Chloride, 5, 170. 

Sorbet, 309. 

Soubise Sauce, 238. 

Souffle mi Rhum, 322. 

Cheese, 320, 323. 

Chestnut, 333. 

Chicken, 233. 

Custard, 332. 

Fruit, 333. 

Lemon, 333. 

Omelet, 322. 

Ramequins, 320. 

Spanish, 333. 

Veal, 233. 

Soups, 101-120. 

Binding of, 105. 

Clearing of, 105. 

Making, 102. 
with Fish Stock, 117-120. 
with Meat Stock, 106-117. 
without Stock, 102, 121-126. 
Asparagus, 113. 


t 



INDEX 


673 


Soups, Bean, Baked, 122. 

Bean, Black, 121. 

Bean, String, 115. 

Bisques, 102. 

Bouillon, 101. 

Bouillon, Clam, 117. 
Cauliflower, Cream of, 114. 
Celery, 122. 

Celery, Cream of, 113. 

Chicken, 110. 

Clam and Oyster, 119. 

Clam, Cream of, 120. 

Clam, with Poached Eggs, 119. 
Consomme, 101, 116. 
a la Royal, 117. 
an Parmesan, 117. 
aux Pates, 117. 

Colbert, 117. 

Princess, 117. 
with Vegetables, 117. 

Corn, 123. 

Cream, 102. 

Creole, 108. 

Duchess, 111. 

Farina, 110. 

Garnishingsand Forcemeats, 130. 
Halibut, 123. 

Hygienic, 110. 

Imperial, 112 
Julienne, 107. 

Kornlet, 124. 

Lettuce, Cream of, 114. 

Lima Bean, Cream of, 122. 
Lobster Bisque, 120. 

Macaroni, 107. 

Mock Turtle, 116. 

Mulligatawny, 115. 

Ox-tail, 108. 

Oyster, 118. 

Oyster, French, 118. 

Oyster, Gumbo, 119. 

Pea, 123. 

Pea, Split, 124. 

Potage a la Reine, 111. 

Potato, 124. 

Potato, Swiss, 125. 

Purees, 102. 

Purges, Chestnut, 115. 

Salmon, 125. 

Spinhch, 113. 


Soups, Spring, 111. 

Squash, 125. 

St. Germain, 112. 

Tomato, 125. 

Tomato, Cream of (Mock Bis¬ 
que), 126. 

Tomato, with Stock, 107. 

Turkey, lit). 

Turkish, 108. 

Veal and Sago, 112. 

Vegetable, 126. 

Watercress, Cream of, 114. 
White, 109. 

Spaghetti, 91. 

Timbales, 315. 

Spanish Cake, 424. 

Cream, 355. 

Omelet, 100. 

Sauce, 242. 

Sauce for Salmi of Duck, 235 
Souffle, 333. 

Spice Cookies, 406. 

Spinach, 268. 

a la Bechamel, 269. 

Boiled, 268. 

Salad, 296. 

Soup, 113. 

Sponge Cake, 417. 

Cake, Cheap, 416. 

Cake, Cream, 417. 

Cake, Hot Water, 416. 

Drops, 419. 

Fritters, 307. 

Spring Soup, 111. 

Spun Sugar, 457. 

Squash, 269. 

Biscuits, 67. 

Hubbard, 269. 

Marrow, 269. 

Pie, 395. 

Soup. 125. 

Summer, Boiled, 269. 

Summer, Fried, I., 270. 

Summer, Fried, 11., 270. 

Turban, 269. 

Winter, Baked, I., 270. 

Winter, Baked, IT., 270 
Winter, Boiled, 270. 

Winter, Steamed, 270. 

Starch, 5. 





074 


INDEX 


Starch, Corn, 6. 

Dextrine, 6. 

Dextrose, 6. 

Glycogen, 6. 

Test for, G. 

Sterilized Milk, 495. 

Sterling Sauce, 342. 

Stew, lieef, with Dumplings, 182. 

Irish, with Dumplings, 197. 

Oyster, 118. 

Scallop, 118. 

St. Germain Soup, 112. 

St. James Pudding, 336. 

Strawberry Baskets, 315. 

%/ 

Bavarian Cream, 303. 

Cottage Pudding, 332. 

Filling, 434. 

Ice, 368. 

Ice Cream, 373. 

Mousse, 379. 

Preserve, 484. 

Sauce, 341. 

Short Cake I., 83. 

Short Cake II., 83. 

Short Cake, Rich, 84. 

Sponge, 362. 

Whip, 347. 

String Bean Salad, 293. 

Bean Soup, 115. 

Stuffing I., 220. 

II., 221. 

Chestnut, 227. 

for Chicken in Aspic, 325. 

Fish, I., 149. 

Fish, II., 149. 
for Mutton, 195. 

Oyster, 150. 

Potato, 228. 

for Potted Pigeons, 230. 
Poultry, 217. 
for Smelts, 152. 

Succotash, 260. 

Sucrose, 7. 

Sugar, 6. 

Barley, 7. 

Boiled for Confections, 453. 
Cane (Sucrose), 7. 
to Caramelize, 505. 

Changes in Cooking of, 7. 
Composition of, 6. 


Sugar, Fruit (Diabetin), 7. 

Fruit (Levulose), 7. 

Grape (Glucose), 7. 
to Heat, 478. 

Milk (Lactose), 7. 

Spun, 457. 

Suet, 8, 170. 

Pudding, 337. 

Sultana Caramels, 452. 

Roll with Claret Sauce, 377. 
Sunshine Cake, 418. 

Supreme of Chicken, 317. 

Sauce, 244. 

Swedish Rolls, 62. 

Timbales, 313. 

Sweetbreads, 206. 

a la Poulette, 207. 
and Bacon, 207. 

Broiled, 206. 

Creamed, 207. 

Creamed, and Chicken, 207. 
and Cucumber Salad, 301. 
Cutlets with Asparagus Tips, 20 
Cutlets of, a la Victoria, 313. 
Larded, 207. 
with Tomato Sauce, 207. 

Swiss Pudding, 335. 

Swordfish, Broiled, 148. 

Tables, Time, for Cooking, 32-35. 
for Boiling Sugar for Confec¬ 
tions, 453. 

for Cooking Cereals, 85. 
of Measures and Weights, 32. 
Composition of Cereals, 85. 
Composition of Fish, 147. 
Composition of Meats, 175. 
Composition of Vegetables, 250 
Tamarind Water, 494. 

Tapioca, 6. 

Cream, 348. 

Custard Pudding, 329. 

Peach Pudding, 329. 

Tartar Sauce, 244. 

Tartare Sauce, 248. 

Tartlets, Polish, 399. 

Tarts, 399. 

Tea, 36. 

Black, 36. 

Five o’clock, 38. 



INDEX. 


675 


Tea, Green, 3G. 

Iced, 38. 

Making of, 3S. 

Russian, 38. 

and Coffee-pots, Care of, 509. 
and Coffee Stains, to Remove, 

510. 

Terrapin, 143, 156. 
a la Baltimore, 157. 
a la Maryland, 157. 

Calf’s Head, a la, 187. 
to Cook, 156. 

Mock, 233. 
to Prepare, 156. 

Washington, 157. 

Thanksgiving Dinner, Menu for, 520. 

Pudding, 337. 

Third Bread, 59. 

Timbale Iron, to Heat, 314. 

Timbales, Chicken, 317. 

Forming of, 314. 

Halibut, 315. 

Lobster, 316. 

Macaroni, 315. 

Rice, 315. 

Spaghetti, 315 
Swedish, 313. 

Tipsy Pudding, 346. 

Toast, Brown Bread Milk, 68. 

Cream, 68. 

Cream Tomato, 68. 

Dry, 67. 

German, 69. 

Milk, I., 68. 

Milk, II., 68. 

Water, 67, 494. 

Toasted Salt Fish, 160. 

Tomato Fritters, 305. 

Cream Sauce, 242. 

Cream Toast, 68. 

Jelly Salad, 296. 
and Mushroom Sauce, 242. 

Pickle, 487. 

Preserve, 486. 

Sauce I. (without Stock), 241. 
Sauce II., 241. 

Sauce III., 241. 

Soup, 125. 

Soup, Cream of, 126. 

Soup, with Stock, 107. 


Tomatoes, 271. 

a la Creme, 272. 
in Aspic, 324. 

Baked, 272. 

Broiled, 271. 

Canned, 484. 

Devilled, 272. 

Scalloped, 271. 

Sliced, 271. 

Stewed, 271. 

Stuffed, 272. 

Tongue in Aspic, 324. 

Boiled, 184. 

Braised, 184. 

Breaded, with Tomato Sauce, 
469. 

Trianon Sauce, 246. 

Tripe, a la Creole, 186. 
ft la Proven^ale, 187. 

Batter for, 186. 

Batter, in, 186. 

Broiled, 186. 
where Found, 171. 

Lyonnaise, 186. 

Truffles, 253. 

Tubers, 251. 

Tumblers, Care of, 507. 

Turbot, Little (see Halibut), 137. 
Turnips, 273. 

Creamed, 273. 

Croquettes, 273. 

Mashed, 273. 

Turkey, 214. 

Boiled, 226. 
to Carve, 227. 

Gravy, 227. 

with Chestnut Gravy, 227. 
Minced, 234. 

Roast, 226. 

Roast, with Chestnut Stuffing, 
227. 

Scalloped, 234. 

Soup, 110. 

Turkish Pilaf I., 89. 

Pilaf II., 90. 

Soup, 108. 

Tutti Frutti, 485. 

Candy, 456. 

Twin Mountain Muffins, 72. 
Tyrolienne Sauce, 249. 






670 


INDEX, 


Dn FERMENTED BREAD, 56. 

Grape J nice, 48. 

Union Grill, 4GG. 

Uses for Stale Bread, 69. 

Utensils and Stores for Furnishing a 
School Kitchen, 525. 

Vanilla Ice Cream I. (Philadel¬ 
phia), 372. 

Ice Cream II., 372. 

Croquettes, 372. « 

Sauce, 339. 

Wafers, 407. 

Veal, 201. 

and Sago Soup, 112. 

Birds, 204. 

Blanquette of, 205. 

Braised Shoulder of, 203. 

Brown Sauce, with, 202. 
Croquettes, 311. 

Cutlets, 202. 

Fricandeau, 203. 

Fricassee of, 202. 

Loaf I., 204. 

Loaf II., 205. 

Loin of, a la Jardiniere, 203. 
Minced, on Toast, 205. 

Ragoftt of, 205. 

Roast, 203. 

Vegetable Acids and where Found, 14. 

Soup, 12G. 

Vegetables, 250-275. 

Care of, 251. 

Composition of, 250. 

Cooking of, 252. 

Veloute Sauce, 238. 

Velvet Cake, 423. 

Candy, Molasses, 446> 

Venison, 214., 

Cutlets, 231. 

Cutlets with Apples, 470. 

Jelly, 479. 

Roast Leg of, 231. 

Saddle of, 231. 

Steak, Broiled, 230. 

Victoria Punch, 371. 

Vinegar, 15. 

Candy, 447. 

Virginia Waffles, 80. 

Vol-au-vents, 322, 385. 


Wafers, Almond, 411. 
Rolled, 410. 

Scotch, 400. 

Vanilla, 407. 

Waffles, 79. 

Raised, 80. 

Rice, 80. 

Virginia, 80. 

Walnut Cake, 424. 

Walnuts, Creamed, 452. 
Dipped, 455. 

Jellied, 353. 

Warming over Beef, 187. 
Fish, 158. 

Mutton and Lamb, 198. 
Potatoes, 284. 

Poultry and Game, 231 
Veal, 205. 

Washington Pie, 421. 

Water, 4, 170. 

Acidulated, 50G. 

Alkaline and Mineral, i 
Apollinaris, 5. 

Apple, 494. 

Barley, 493. 

Boiled, 4. 

Clam, 501. 

Currant, 494. 

Distilled, 5. 

Hard, 4. 

Lime, 10,18. 

Lithia, 5. 

Oatmeal, 493. 

Poland, 5. 

Rice, 493. 

Saline, 5. 

Seltzer, 5. 

Soda, 5. 

Soft, 4. 

Sulphur, 5. 

Tamarind, 494. 
Temperature of, 4 . 

Toast, 67, 494. 

Vichy, 5. 

Watercress, 251. 

and Cucumber Salad, 292 
Dressed, 292. 

Soup, Cream of, 114. 
Watrouskis, 320. 

Ways of Baking, 22. 





INDEX, 


677 


Ways of Boiling, 21. 

Boning, 26. 

Braising, 24. 

Broiling, 22. 

Cooking, 21. 

Cooking Fish, 145. 

Egging and Crumbing, 25. 
Fricasseeing, 25. 

Frying, 22. 

Larding, 26. 

Preparing Food for Cooking, 25. 
Roasting, 22. 

Sauteing, 24. 

Stewing, 22. 

Wedding Cake, 4-32. 

Welsh Rarebit I., 468. 

Welsh Rarebit II., 469. 

Wheat, 50. 

Processes of Milling, 50, 51 
White Bait Garnish, 1-32. 

Corn Cake, 75. 

Fish, 137. 

Fish, Planked, 152. 

Mountain Cream, 437 
Nut Cake, 428. 


White Sauce I., 237. 

Sauce II., 237. 

Sauce, Thin, 237. 

Sauce, Thick, for Cutlets and 
Croquettes, 237. 

Soup,100. 

Soup Stock, 101. 

Soup Stock I., 109. 

Soup Stock IP, 109. 

Soup Stock III., 109. 

Wine Cream, 349. 

Dressing, 350. 

Jelly I., 352. 

Jelly II., 352. 

Sauce, 343. 

Whey, 407. 

Wintergreen Wafers, 450. 

Yicast, 52. 

Fermentation, 52. 

Plant, 53. 

Yellow Sauce, I., 340. 

Sauce II.. 340. 

Sauce, Bdchamel, 243, 

Yorkshire Pudding, 180. 



INDEX TO APPENDIX 


Almond Tart, 589. 

Anna Potatoes, 547. 

Apricot Sorbet, 579. 

Artichoke Soup, Cream of, 532. 

Baked Bananas, 571. 

Chestnuts, 551. 

Bangor Pudding, 579. 

Beef and Rice Croquettes, 5(35. 

Beef, Fillets of, ii la Moelle, 541. 

Fillets of, Cherry Sauce, 542. 
Beefsteak a la Victor Hugo, 541. 
Belgian Hare, a la Maryland, 545. 

Sour Cream Sauce, 545. 

Birds on Canapes, 570. 

Braised Ox Joints, 542. 

Bread, Date, 527. 

Pulled, 537. 

Salad Sticks, 528. 

Breast of Grouse, Saute Chasseur, 
546. 

Broiled Pompano, with Fricassee of 
Clams, 539. 

Cake, Chocolate, 58(5. 

Chocolate Marshmallow, 588. 
Chocolate Sponge, 587. 
Cinnamon, 588. 

Citron, 589. 

Devil’s Food II., 587. 

Golden Spice, 589. 

Molasses Pound, 590. 

. Nut Spice, 588. 

Petit Four, 593. 

Wedding, 590. 

Calf’s Brain Fritters, 569. 

Calf’s Liver, Stuffed and Larded, 543. 
Card Gingerbread, 591. 

Garni Con Chili, 546. 


Cauliflower a la Huntington, 549. 
Celery Soup, Cream of, 533. 

Cheese and Anchovy Sandwich, 575. 
Cheese and Currant Salad, 557. 
Cheese and Olive Salad, 551. 

Cheese Salad, 556. 

Chestnut Roulettes, 566. 

Chestnuts, Baked, 551. 

Chicken, a la McDonald, 562. 
a la Stanley, 543. 

Cutlets, 570. 

Mousse, 564. 

Soup with Wine, 335. 

Timbales I., 561. 

Timbales II., 561. 

Chocolate, Cake, 586. 

Dominoes, 594. 

Frosting III., 594. 

Fudge Frosting, 594. 
Marshmallow Cake, 588. 

Mousse, 583. 

Rice Meringue, 578. 

Sauce L, 585. 

Sauce II., 585. 

Souffle, 576. 

Sponge Cake, 587. 

Christmas English Gingerbread, 591. 
Cigarettes ii la Prince Henry, 559. 
Cinnamon Cake, 588. 

Citron Cake, 589. 

Clam and Tomato Bisque, 534. 

Clam Fritters, 568. 

Clams, Stuffed, 563. 

Union League, 567. 

Claret Consomme, 536. 

Club Sandwiches, 575. 

Cocoanut Naples, Sauterne Sauce, 
582. 

Coffee Custard, 577. 




INDEX TO APPENDIX. 


670 


Coffee Sauce, 580. 

Souffle, 577. 

Concord Cream, 581. 

Corn Cake, Rich, 525. 

Fritters, 508. 

Salad, 554. 

Covington Cream, 581. 

Crab meat, Terrapin Style, 539. 

Soup, 533. 

Crackers and Cheese, 557. 

Cranberry Frappe, 579. 

Cream of, Artichoke Soup, 532. 
Celery Soup, 533. 

Mushroom Soup, 532. 

Scallop Soup, 533. 

Cromesquis a la Russe, 574. 
Croquettes, Beef and Rice, 505. 

Lenten, 50G. 

Maryland, 571. 

Cucumber Cups with Lettuce, 558. 
Cup St. Jacques, 580. 

Curried Vcgtables, 550. 

Date Bread, 527. 

Devil’s Food Cake II., 587. 
Doughnuts III., 570. 

Duck Stuffing (Peanut), 545. 

Egg Farci, 529. 

Souffle, 530. 

Timbales, 531. 

Eggs, ii la Benedict, 528. 
a la Lee, 528. 
a la Livingstone, 530. 
a la Reine, 527. 
a la Sidney, 529. 
a la Tripe, 528. 
a la Turk, 530. 
an G rat in, 529. 

Lucanian, 529. 

Scrambled, Country Style, 530. 
Stuffed, 531. 

Epigrams of Sweetbreads, 573. 

Fig Pudding, 570. 

Fillets of Haddock, White Wine 
Sauce, 538. 

Finnan Haddie a la Delmonieo, 539. 
Frappe, Cranberry, 579. 

Grape, 579. 

Pomono, 579. 


French Fried Onions, 549. 

Fruit Salad, 551. 

Fricassee of Lobster and Mushrooms, 
502. 

Fried Chicken, Southern Style, 
543. 

Fried Oysters, Philadelphia Relish, 
507. 

Fritters, Calf’s Brain, 509. 

Clam, 568. 

Coffee, Coffee Cream Sauce, 509. 
Corn, 568. 

Frostings, Chocolate Frosting III., 
595. 

Chocolate Fudge Frosting, 594. 
Frozen Chocolate with Whipped 
Cream, 580. 

Orange, Souffe, 584. 

Souffe Glace, 584. 

Tom Jerry, 580. 

Game Salad, 553. 

Gems, Hominy, 502. 

German Punch, 581. 

German Sandwiches, 574. 
Gingerbread, Card, 591. 

Christmas English, 591. 

New York, 591. 

Glazed Onions, 549. 

Golden Spice Cake, 589. 

Goose Stuffing II., 544. 

Chestnut, 545. 

Grape Frappe, 579. 

Grape Fruit and Celery Salad, 
553. 

Grouse, Breast of, Saute Chasseur, 
546. 

Haddock, Fillets of, White Wine 
Sauce, 538. 

Planked, 538. 

Halibut Marguerites, 508. 

Timbales II., 500. 

Ham Timbales, 501. 

Harlequin Slices, 530. 

Health Food Muffins, 527. 

Herrings, Kippered, 537. 

Hindoo Salad, 557. 

Hominy Gems, 525. 

Hongroise Potatoes, 547. 

Hot Potato Salad, 554. 




680 


INDEX TO APPENDIX. 


Ice Creams, 

Chocolate Mousse, 083. 

Cocoanut Naples, Sauterne Sauce, 

582. 

Concord Cream, 581. 

Covington, 581. 

Frozen Chocolate, Whipped 
Cream, 580. 

Frozen Orange Souffle, 584. 
Frozen Souffe Glace, 584. 

Junket, with Peaches, 585. 

Maple Parfait, 583. 

Orange Delicious, 582. 

Pineapple Mousse, 583. 

Plombiere Glace, 584. 

Praline, 582. 

Ices, 

a. la Margot, 582. 

Cup St. Jacques, 580. 

Frozen Tom Jerry, 580. 

German Punch, 581. 

Italian Sorbet, 570. 

Lenox Punch, 581. 

Maraschino, 580. 

Jelly Jumbles, 592. 

Junket Ice Cream with Peaches, 585. 

KirrEUED Herrings, 537. 

Lamb chops a la Marseilles, 542. 
Lamb Rissoles, a Plndienne, 559. 
Lattice Potatoes, 548. 

Lemon Pie V., 580. 

Lenox Punch, 581. 

Lenten Croquettes, 500. 

Lobster and Mushroom, Fricassee of, 
502. 

Lobster and Oyster Ragout, 571. 
Cream, 572. 

Live, en Brochette, 571. 

Lucanian Eggs, 529. 

Mackerel, Mayonnaise of, 503. 
Malaga Salad, 552. 

Maple Parfait, 483. 

Maraschino Ice, 580. 

Marguerites I., 593. 

Marguerites II., 594. 

Maryland Croquettes, 571. 
Mayonnaise Green, 553. 


Mocha Sou fie, 577. 

Mock Bisque Soup, 532. 

Mock Crabs, 509. 

Molasses Pound Cake, 590. 

Monte Carlo Salad, 553. 

Moulded Chicken, Sauterne Jelly, 
503. 

Moulded Salmon, Cucumber Sauce, 
502. 

Mullins, Raised Hominy, 520. 

Raised Rice, 520. 

Mushrooms, Allamande, 549. 
Mushrooms under Glass, 570. 
Mushroom Soup, Cream of, 532. 
Mutton, Saddle of, Currant Jelly 
Sauce, 54G. 

Neuechatel Salad, 557. 

Neuremburghs, 592. 

New York Gingerbread, 591. 

Newton Tapioca, 578. 

Noisette Sandwiches, 574. 

Nut and Celery Salad, 557. 

Nut Bars, 592. 

Nut Spice Cake, 588. 

Onions, French Fried, 549. 

Glazed, 549. 

Orange Delicious, 582. 

Orange Salad, 552. 

Orange Mint Salad, 552. 

Oyster Cocktail I., 534. 

Oyster Cocktail II., 535. 

Oyster a la Somerset, 567. 
and Bacon, 501. 

Fried, Philadelphia Relish, 5G7. 
Roasted, 537. 

Savory, 506. 

Ox Joints, Braised, 542. 

Peach Crusts, 586. 

Pea Timbales, 451. 

Pepper and Grape Fruit Salad, 553. 
Persillade Potatoes, 550. 

Petit Four, 593. 

Pie, Lemon V., 586. 

Pineapple Mousse, 583. 

Planked Haddock, 538. 

Planked Shad with Creamed Roe, 
538. 

Plombiere Glace, 584. 



INDEX TO APPENDIX. 


681 


Poached Eggs a la Heine, 527. 

a la Tripe, 528. 

Poraono Frappe, 57!). 

Potato Nests, 548. 

Potato Salad II., 554. 

Potatoes, Anna, 547. 

Ilongroise, 547. 

Lattice, 548. 

Nests, 548. 

Persillade, 550. 

Sweet, Georgian Style, 548. 
Sweet, Southern Style, 550. 
Praline Tee Cream, 582. 

Pressed Beef Flank, 541. 

Puddings, Bangor, 570. 

Chocolate Rice Meringue, 578. 
Fig, 576. 

Newton Tapioca, 578. 

Steamed Lemon, 575. 
University, 580. 

Pulled Bread, 537. 

Quail Pies, 5G0. 

Raised Hominy Muffins, 526. 

Raised Rice Muffins, 526. 

Rhode Island Chowder, 536. 

Rissoto Creole, 565. 

Roasted Oysters, 537. 

Roast Turkey, Oyster Stuffing, 544. 
Royal Soup, 535. 

Russian Patties, 559. 

Russian Pilaf, 527. 

Russian Salad, 554. 

Saddle of Mutton, Currant Mint 
Sauce, 546. 

Salad Chiffonade, 556. 

Salads, Cheese, 556. 

Cheese and Currant, 557. 

Cheese and Olive, 551. 
Chiffonade, 556. 

Corn, 554. 

Cucumber Cups with Lettuce, 558. 
French Fruit, 551. 

Game, 553. 

Grape Fruit and Celery, 553. 
Hindoo, 557. 

Malaga, 552. 

Monte Carlo, 553. 

Neufchfitel, 557. 


Salads, Nut and Celery, 557. 

Orange, 552. 

Orange Mint, 552. 

Pepper and Grape Fruit, 553. 
Potato Salad II., 554. 

Hot Potato, 554. 

Russian, 554. 

Scallop and Tomato, 557. 

Stuffed Tomato, 556. 

Stuffed Tomato, German Style, 
556. 

Sweetbread and Celery, 558. 
Sweetbread and Cucumber, 558. 
Swiss, 558. 

Tomato and Cucumber, 555. 
Tomato and Horseradish, 555. 
Tomato and Watercress, 555. 
Tomato Ciboulettes, 555. 
Tomatoes Stuffed with Pineap¬ 
ple, 555. 

Waldorf, 552. 

Salad Sticks, 528. 

Sandwiches, Cheese and Anchovy, 
575. 

Club, 575. 

German, 574. 

Noisette, 574. 

Windsor, 575. 

Sauted Fillets of Beef, a la Moelle, 
541. 

Cherry Sauce, 542. 

Savory Oysters, 566. 

Scallop and Tomato Salad, 557. 
Scones, Cream, 525. 

Scotch Soup, 531. 

Scrambled Eggs, Country Style, 530. 
Shad, Planked, with Creamed Roe, 
538. • 

Shad Boe with Celery, 568. 

Sicilian Sorbet, 578. 

Smelts a la Langtry, 540. 

a la Meniere, 540. 

Sole a la Bercv, 537. 

Souffle, Chocolate, 576. 

Coffee, 577. 

Egg, 530. 

Soups, Artichoke, Cream of, 532. 
Celery, Cream of, 533. 

Chicken with Wine, 539. 

Clam and Tomato Bisque, 534. 
Claret Consomme, 536. 




682 


INDEX TO APPENDIX. 


Soups, Crab, 533. 

Mock Bisque, 532. 

Mushroom, Cream of, 532. 
Koval, 535. 

Scallop, Cream of, 533. 

Scotch, 531. 

Tapioca Wine, 530. 

Tomato Bouillon with Oysters, 
534. 

Spinach, French Style, 550. 

Spring Mousse, 504. 

Steamed Lemon Pudding, 575. 
Stuffed Clams, 503. 

Stuffed Tomato Salad, 550. 

Stuffed Tomato Salad, German Style, 
556. 

Stuffings, Duck, Peanut, 545. 

Goose, Chestnut, 545. 

Goose II., 544. 

Turkey, Swedish Style, 544. 
Swedish Wafers, 593. 

Sweetbread a la Mont Vert, 572. 
and Celery Salad, 558. 
and Cucumber Salad, 558. 
and Mushroom Timbales, 572. 
in Peppers, 573. 

Sweetbreads, Epigrams of, 573. 

Sweet Potatoes, Georgian Style, 548. 

Southern Style, 550. 

Swiss Salad, 558. 


Tatioca Wine Soup, 530. 

Timbales, Chicken 1., 501. 

Chicken II., 501. 

Egg, 531. 

Pea, 551. 

Tomato and Cucumber Salad, 555. 
and Horseradish Salad, 555. 
and Watercress Salad, 555. 
Bouillon with Oysters, 534. 
Ciboulottes, 550. 

Tomatoes Stuffed with Pineapple, 
555. 

Turkev, Boasted, Oyster Stuffing, 
544. 

Stuffing, Swedish Style, 544. 
Turkish Pilaf III., 527. 

University Pudding, 580. 

Venison Steak, Chestnut Sauce, 
547. 

Sauted, Cumberland Sauce, 547. 

Waffles with Boiled Cider, 520. 
Waldorf Salad, 552. 

Wedding Cake, 590. 

White Corn Meal Cake, 520. 

Windsor Sandwiches, 575. 

Zigaras it la Russe, 559. 






wmsmasssssa 


Economical Housekeepers 


USE 


WALTER BAKER’S 

COCOa and 


Chocolate 

Because they yield the 
MOST and BEST FOR 
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They can be depended 
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n 


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A Poole or u noice Kecipes (»o pages d 
sent free, will tell you how to use them to /I s 
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$ 

Walter Baker & Co. Ltd. $ 

Established 17S0. DORCHESTER. MASS, g) 

AH HIGHEST AWARDS IN 
*frU EUROPE AND AMERICA 

























No other article used in the domestic 
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No other article of food has received 
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The great popularity and general 
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attest its superiority. 


The “ Royal Baker and Pastry 
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Avoid the imitation powders. They 
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made from alum. But alum is a 
poison dangerous to use in food- 


ROYAL BAKING POWDER CO., 100 WILLIAM STREET, NEW YORK. 


FOSS’ 


Pure Flavoring 
Extracts 


(FRUITS IN LIQUID FORM) 


]Iii/hest Award, Gold Medal,, 1S92, 
Mass. Charitable Mechanic 
Association 



These Extracts are used and recommended by Miss 
Fannie M. Farmer. Isn’t this sufficient? 




Fruit from which Foss’ Pure Extract Fruit from which Foss’ Pure Extract 

Lemon is made Orange is made 

SCHLOTTERBECK & FOSS CO. 

PORTLAND, MAINE 


SOLI) BY ALL FIRST-CLASS GROCERS 







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HEALTHFUL 


DELICIOUS 

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EASILY AND QUICKLY MADE WITH A 
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COOK BOOK WITH EACH PACKAGE 

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FOR SALE BY ALL GROCERS OR AT 

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SWANSDOWN 

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THE BEST BREAD-MAKER 


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pure Olive Oil 

IN HONEST BOTTLES 


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IMPORTERS 
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TREMONT and BEACON STS. 
COPLEY SQUARE 
185 MILK STREET (Wholesale) 


BOSTON, MASS. 


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Si 


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Makes the Best Bread 


Perhaps you don’t know that it also 


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Send postal card to us at 701 Washington Street, 
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SPICE CO. 


Pure Mustards, Spices, Cream 
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THE LARGEST GRINDERS OF 
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Ask your Grocer for the above brand of Spices. Packed in one- 
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USE STICKNEY AND POOR’S 

RAPID COOKING TAPIOCA 


HEALTHFUL AND NUTRITIOUS 









Good Housewives 
Always use .• 

Squires 

Hams, Bacon, 

Leaf Lard, and 
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They are Superior 
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THE BOSTON COOKING SCHOOL 
uses and recommends .• .* .* .• .* .* 

Squire’s 

Pure Leaf Lard 

John P. Squire & Co. 

40 North Market St., 

BOSTON, MASS. 









THE WHITE MOUNTAIN FREEZER 

is the quickest-freezing, smoothest-working ice-cream freezer in existence. 
It makes the most delicious ice-cream. No other freezer can produce 
cream of the same fine texture. The goodness of White Mountain ice¬ 
cream is due to the triple motion, and the way it beats the cream. Just as 
you can more thoroughly beat an egg with an egg-beater than with a 
spoon, you can more thoroughly stir and freeze ice-cream with the triple 
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Your dealer will certify to the correctness of these statements. Let 
him show you the freezer and take your order. Then you ’ll feel sure 
that you have the very best. 

The White Mountain Freezer is used and recommended 
by Miss Fannie Merritt Farmer. 


WHITE MOUNTAIN FREEZER CO., Nashua, N. H. 

















Investigate the advantages of the HUB SECTIONAL FRENCH TOP in connection wit 
SPECIAL BROILER HOOD, its GAS ATTACHMENTS, and many another time- and laboi 
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Used and endorsed by the Boston, New York, and other leading Cooking Schools 

SMITH & ANTHONY COMPANY, 48=54 Union Street, BOSTON, MASS 



Manufacturers of Hub Ranges and Heaters and Sanitas Plumbing Specialties 

If not sold by your local dealer , order direct 
















- 

The pure, unfermented juice of 
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Welch’s Grape Juice is the best 
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As a delicious table beverage and as 
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TRY THIS 

The juice of three lemons and one orange, 
one pint Welch's Grape Juice, one quart water, 
and one cup sugar. Serve ice cold 

SOLD BY DRUGGISTS AND GROCERS 

SAMPLE BOTTLE BY MAIL 10c. BOOKLET WITH 

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THE WELCH GRAPE JUICE CO. 

WESTFIELD, N. Y. 









N UT-TE-N A 

A Pure Peanut Butter 

———■———■—wmKmtm 

UNEQUALLED for QUALITY 
FLAVOR, AND PURITY 


X ut-te-nA is absolutely free from dirt, grit, or 
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of meat. There is no other “just as good.” 

Suits palate and poeket. 

SOLD AT ALL THE BEST GROCERS' 


TO PROPERLY APPRECIATE 

THE TOOTHSOME RECIPES CONTAINED 
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UT-TE-N A 


IT ASSISTS DIGESTION 


MADE ONLY BY 

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LOWELL, MASS. 





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SHEPARD, NORWELL CO. 


Furnishers of 

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Table Napery 1 

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HE reputation which has been ac- t 
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Light-weight, showy goods that appeal only 
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«* BOSTON, MASS. 


WINTER STREET 
TEMPLE PLACE 


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Nicelle Olive Oil 


Mrs. Helen Armstrong, 
Teacher of Cookery, 
Lectures in Domestic 
Science, 159 W. Sixty- 
sixth Street. 

Chicago, Oct. 25, 1904. 
Mr. M. M. Michael, 

New York, N. Y. 
Dear Sir,— Believing 
thoroughly in the impor¬ 
tance of olive oil as a food, 
I have tested many of the 
well-known brands in the 
market, but find none 
which, in my demonstra¬ 
tion lectures or home use, 
gives such perfect satisfac¬ 
tion as the Nicelle Olive 
Oil. 

Yours very truly, 

Helen Armstrong. 


Made and Bottled in 

NICE, FRANCE 

"The Highest 
Type of 

Pitre Olive 
Oil 

Producible 


Miss Farmer’s School of 
Cookery, 30 Huntington 
Avenue, Boston, Mass. 

Oct. 25, 1904. 

Seville Packing Co., 

New York. 

Gentlemen,— After re¬ 
peated trials in the use of 
Nicelle Olive Oil, I find it 
always maintains the same 
high standard, therefore 1 
feel to recommend it as a 
superior product. 

Yours truly, 
Fannie Merritt Farmer. 


PROVEN BY EXHAUSTIVE TESTS OF THE 

United States Bureau of Chemistry 

SUPERIOR TO ALL KNOWN BRANDS 


Boston, 

January 22, 1904. 

Seville Packing Co., 

New York, N. Y. 
Dear Sir,— Your letter 
of the 20th received, lam 
very much pleased to be 
able to note Nicelle Olive 
Oil in “ Practical Dietet¬ 
ics,’'’ for its use has demon¬ 
strated its superiority. I 
remain. 

Yours very truly, 

Alida Frances Pattee. 

J4 Berkeley Street, 

Somerville, Mass. 








-SS-TS C 
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Seville Packing Co., Props. 


> 


The Boston Cooking 
School Magazine of 
Culinary Science and 
Domestic Economics. 
Official Journal of t-he 
Boston Cooking-School 
Corporation. Janet 
McKenzie Hill, Editor. 

October 26, 1904. 
Seville Packing Co., 

New York City, N. Y. 
My dear Sirs,— I have 
used Nicelle Olive Oil for 
some years. It is unques¬ 
tionably an oil of superior 
quality. 

Very truly yours, 

Janet M. Hill. 


New York City 































MAGIC COVERS 

FOR ROLLING PIN AND BOARD 

SAVE TIME, TOIL, TEMPER, FLOUR 
& MONEY, & LAST FOR YEARS 

DOUGH CANNOT STICK TO MAGIC COVERS 


Price, Postpaid 

65 Cents 


AGENTS 

WANTED 

S PECIAL 
RATES TO 
TEACHERS 
OF COOKING 


“I can cordially 
recommend the 
Magic Covers as 
most useful articles, 
which should be in 
every kitchen.”'— 
FANNIE MER¬ 
RITT FARMER 


DESCRIPTION.— The small cover fits over the pin like a jersey 
sleeve; the larger one may be spread over the board or laid on the 
table. Both are hygienic, and may be used indefinitely without 
washing. 

MISS FARMER says : “We have done away with the wooden rolling board in the 
Boston Cooking School and use Magic Covers for bread , cookies , doughnuts , and pastry, 
and I recommend them to the various hospitals when I give lessons to the nurses.” 
Thousands of testimonials can be given, but one trial will convince the most sceptical. 
GUARANTEE : I will cheerfully refund the price to any person who does not find 
Magic Covers in every way satisfactory upon trial. 


CLARA M. CUSHMAN, Newton, Mass. 

SOLE DISTRIBUTOR FOR THE UNITED STATES 











































































MISS FARMER’S NEW BOOK 


Food & Cookery for the 
Sick and Convalescent 

By FANNIE MERRITT FARMER 

Principal of Miss Farmer’s Cooking School, and author of “The Bos¬ 
ton Cooking School Cook Book,” and “ Chafing-Dish Possibilities ” 

WITH FIFTY ILLUSTRATIONS IN HALF-TONE 


A work of exceptional interest and importance is the 
new book, u Pood and Cookery for the Sick and Convales¬ 
cent,” by Fannie Merritt Farmer, the author of u The Boston 
Cooking School Cook Book,” etc. It is designed to meet the 
needs of the trained nurse, the mother, or of any one having 
care of the sick. The work is the result of years of study 
along the lines of food and feeding, and contains much scien¬ 
tific knowledge simply given. 

The opening chapters are invaluable to those whose duty it 
is to care for the sick, and of equal importance to those who 
see in correct feeding the way of preventing much of the ill¬ 
ness about us. The chapter on Infant Feeding is an authori¬ 
tative guide to aid in the development of the baby, and child 
feeding is considered with like care. 

The hundreds of recipes, many of which have their caloric 
value given, are for the most part individual, thus requiring but a 
minimum of time for their preparation. Suggestions as to diet 
in various diseases have not been overlooked. Fifty full-page 
half-tone illustrations add to the utility and beauty of the book. 

i2mo. Cloth. $1.50 net. Postage, additional. 


LITTLE, BROWN, S’ CO., Publishers 

254 WASHINGTON STREET, BOSTON, MASS. 






The Standard of Excellenc 


KINGSFORD’S 



Cingsford’s Oswego CORN STARCH for Pudding! 

Custards, BlanoMange, etc. 

THE PERFECTION OF QUALTT Y. 

VILL PLEASE YOU EVERY TIME 

ALWAYS ASK YOUR GROCER FOR THESE GOODS. 











" I always use Sawyer's because 
it bleaches, gives a beautiful tint, and 
restores the color to linens, laces and 
goods that are worn and faded." 

THE, PEOPLE’S CHOICE FOR 
NEARLY 50 YEARS. 


SAWYER CRYSTAL BLUE CO. 

67 BROAD STREET, BOSTON 



















Old GristMill 


Wheat 

Coffee 


The Best Substitute 

FOR COFFEE 

When you get tired of other substitutes, as you 
will, try the Old Grist Mill Wheat Coffee. It is 
satisfying and healthful. You never tire of it. 
Boil three minutes. 

Old Grist Mill Rolled. Wheat 

It is delicious and nourishing. Ready for the 
table in three to five minutes. 


Old Grist Mill Toasted, Wheat 

The children’s choice for breakfast. 

Old Grist Mill Rye Flakes 


A sensible breakfast food and gentle laxative. 
Agrees with your stomach. 




























































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